In Korea, a pocha (short for pojangmacha) is the street-side tent where you eat, drink and settle in for the long haul. +82 Pocha, tucked into the little square off Grenfell Street, was the Plus 82 group's first Adelaide venue: the one that put the name on the map before Gogi and 88 Pocha followed. It still captures that late-night, low-stakes energy better than most.
Walk in, and it's all exposed painted pipework, a mural of a camellia-crowned woman, Korean neon glowing over the window, K-pop on rotation and a little gas burner on every table. Mismatched stools, green speckled plates, zero pretension, the kind of room that's as happy hosting a birthday as a Tuesday Soju session.
We came for the Feed Me set, the chef's-selection deal that takes the decision-making off your hands entirely. It runs across three tiers: Basic AU$49, Signature AU$59, Premium AU$69 per person (minimum two), and we went all in on Premium: fourteen dishes plus a welcome drink and bottomless sides. Here's how it landed.
The mains: where Premium earns it
Start with the showstopper. The Premium-only pork hock, glossy, sliced, tender braised jokbal, is the one you upgrade for! A total flavour bomb, 20/10.
The SSAM platter is the centrepiece: two marinated meats, sweet soy beef bulgogi and gochujang-spiked spicy pork, with lettuce, pickled radish, kimchi, garlic and jalapeño to build your own wraps. An absolutely beautiful spread, 10/10.
The fried lineup
The Korean fried chicken arrives in a paper-lined basket with a full flight of dipping sauces, the kind of crunch that holds up while you work through everything else 20/10. Alongside it, crisp K&P dumplings and seaweed-wrapped K-spring rolls, golden and snappy, made for the sauce trays.
Drug corn cheese
The one the name does the marketing for. Sweet corn baked under a blanket of molten cheese, herbed on top, served with chilli-dusted corn chips for scooping. Molten, gooey and gone in seconds 10/10.
Kimchi pancake
A proper one: wide, deep red-orange from the kimchi, lacy and caramelised at the edges, cut into sharing wedges with a curl of spring onion on top. Chewy-crisp in the way a good jeon should be.
Noodle salad & tteokbokki
A cool noodle salad does the palate-reset work about halfway through: buckwheat noodles with shredded carrot, lettuce, pink pickled radish and nori under a tangy gochujang dressing.
The tteokbokki isn't the usual fiery red, either: chewy rice cakes and glass noodles bound in a creamy, rosé-style sauce with sliced sausage through it. Comforting rather than punishing.
And the bottomless bit
The unlimited banchan keeps circling: kimchi, spicy pickled radish, savoury tofu triangles, so the table never actually empties. Come hungry, stay late.
The verdict
The Premium Feed Me is less a meal than a marathon, and the appeal is in never once picking up the menu. At AU$69pp it isn't the cheapest way to eat Korean in the city, but for two people who want the full sweep (fried, grilled, braised, saucy, fresh) in one sitting, it's hard to leave hungry or underwhelmed.
The details
At a glance
- 🐷 pork hock20/10
- 🍗 korean fried chicken20/10
- 🌽 drug corn cheese10/10
- 🥩 ssam platter10/10
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