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{"id":7566,"date":"2015-12-10T09:45:49","date_gmt":"2015-12-10T08:45:49","guid":{"rendered":"https:\/\/asialyst.com\/fr\/2015\/12\/10\/brouillon-regard-5\/"},"modified":"2017-07-26T12:25:21","modified_gmt":"2017-07-26T10:25:21","slug":"a-seoul-le-plaisir-de-manger-au-pojangmacha","status":"publish","type":"post","link":"https:\/\/asialyst.com\/fr\/2015\/12\/10\/a-seoul-le-plaisir-de-manger-au-pojangmacha\/","title":{"rendered":"A S\u00e9oul, le plaisir de manger au pojangmacha"},"content":{"rendered":"

\n\t\n\tCulture<\/a>
\n\t\n\t\tPubli\u00e9 10 D\u00e9cembre 2015
\n\t\tMis \u00e0 jour 26 Juillet 2017\t<\/time>\n\t\n<\/div>\n

\n

Le son de Nyam Nyam S\u00e9oul<\/div><\/div>\n

<\/p>\n

\n\t

A S\u00e9oul, le plaisir de manger au pojangmacha<\/h1>\n<\/div>\n
\n
\n
\n \t
\n \n \n Audrey Ronfaut <\/span>\n $\"Audrey$ <\/a>\n <\/li>\n \t <\/ul>\n <\/div>\n<\/div>\n
\n
\n
\n $\"Kimbap,$ <\/a>\n \n \n \n
\n \t
\n \tKimbap, tteokbokki... la street-food est \u00e0 l'honneur dans les pojangmacha. (Cr\u00e9dit : Audrey Ronfaut). <\/div>\n <\/figcaption>\n <\/figure>\n <\/div>\n<\/div>\n\n
\n\t
\n\t\tL’ann\u00e9e France-Cor\u00e9e bat son plein dans l’Hexagone, l’occasion de vous faire d\u00e9couvrir quelques aspects de la gastronomie cor\u00e9enne.\t<\/div>\n<\/div>\n\n
\n\t
\n\t\tLa cuisine cor\u00e9enne est vaste et vari\u00e9e, manger est un plaisir au pays du matin calme et le soir venu il y a bien un endroit o\u00f9 les Cor\u00e9ens aiment se retrouver pour manger, il s’agit des pojangmacha.<\/em>\t<\/div>\n<\/div>\n\n\n\t
\n\t\t\n
\n\t
\n\t\t $\"Kim$ <\/a>\n\t\t\n\t\t\n\t\t\n\t\t
\n\t\t \tKim San Ho a 37 ans, c'est le patron du pojangmacha \"Hyon Sun ni ne\", situ\u00e9 dans le quartier de Yongsan \u00e0 S\u00e9oul. Pour lui, les prix plut\u00f4t bon march\u00e9 sont la recette du succ\u00e8s des pojangmacha. (Cr\u00e9dit : Audrey Ronfaut)\t\t<\/figcaption>\n\t<\/figure>\n<\/div>\n\n\t<\/div>\n<\/div>\n\n
\n\t
\n\t\tA \u00e9couter, le reportage \u00e0 S\u00e9oul d’Audrey Ronfaut :<\/strong>\t<\/div>\n<\/div>\n\n
\n\t
\n\t\t<\/iframe>\t<\/div>\n<\/div>\n\n<div id=\"layerslider_47_lyiyrvxbb1hd\" class=\"ls-wp-container fitvidsignore ls-selectable\" style=\"width:900px;height:750px;max-width:1200px;margin:0 auto;margin-bottom: 0px;\"><div class=\"ls-slide\" data-ls=\"duration:20000;transition2d:11;\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"750\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/Exterieur.jpg\" class=\"ls-bg\" alt=\"\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/Exterieur.jpg 900w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/Exterieur-300x250.jpg 300w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><p style=\"width:80%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:open sans;font-size:15px;line-height:23px;color:#fff;background:rgba(15, 15, 15, 0.81);top:95%;left:50%;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">La nuit tomb\u00e9e, les pojangmacha, restaurant de rue, illuminent S\u00e9oul\u2026 (Cr\u00e9dit : Audrey Ronfaut)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:20000;transition2d:11;\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"750\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/FIle.jpg\" class=\"ls-bg\" alt=\"\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/FIle.jpg 900w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/FIle-300x250.jpg 300w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><p style=\"width:80%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:open sans;font-size:15px;line-height:23px;color:#fff;background:rgba(15, 15, 15, 0.81);top:95%;left:50%;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">La file d\u2019attente devant le pojangmacha \u201cHyon Sun ni ne\u201d, alors qu\u2019une d\u00e9licieuse odeur de cuisine se r\u00e9pand. (Cr\u00e9dit : Audrey Ronfaut)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:20000;transition2d:11;\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"750\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/Cuisinier.jpg\" class=\"ls-bg\" alt=\"\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/Cuisinier.jpg 900w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/Cuisinier-300x250.jpg 300w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><p style=\"width:80%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:open sans;font-size:15px;line-height:23px;color:#fff;background:rgba(15, 15, 15, 0.81);top:95%;left:50%;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">Les cuisiniers sont pr\u00eats \u00e0 accueillir la client\u00e8le : \u00e9tudiants, salari\u00e9s, habitants du quartier ou pas. (Cr\u00e9dit : Audrey Ronfaut)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:20000;transition2d:11;\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"750\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/Interieur.jpg\" class=\"ls-bg\" alt=\"\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/Interieur.jpg 900w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/Interieur-300x250.jpg 300w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><p style=\"width:80%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:open sans;font-size:15px;line-height:23px;color:#fff;background:rgba(15, 15, 15, 0.81);top:95%;left:50%;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">Une d\u00e9coration sans pr\u00e9tention : petites tables, tabourets rouges. L'ambiance est conviviale dans un pojangmacha. (Cr\u00e9dit : Audrey Ronfaut)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:20000;transition2d:11;\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"750\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/Kimbap.jpg\" class=\"ls-bg\" alt=\"\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/Kimbap.jpg 900w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/Kimbap-300x250.jpg 300w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><p style=\"width:80%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:open sans;font-size:15px;line-height:23px;color:#fff;background:rgba(15, 15, 15, 0.81);top:95%;left:50%;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">Le Kimbap est un plat tr\u00e8s populaire en Cor\u00e9e, plusieurs ingr\u00e9dients sont roul\u00e9s dans une feuille d'algue s\u00e9ch\u00e9e. Il y a aussi du riz blanc et de l'huile de s\u00e9same grill\u00e9. (Cr\u00e9dit : Audrey Ronfaut)<\/p><\/div><div class=\"ls-slide\" data-ls=\"duration:20000;transition2d:11;\"><img loading=\"lazy\" decoding=\"async\" width=\"900\" height=\"750\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/Cliente.jpg\" class=\"ls-bg\" alt=\"\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/Cliente.jpg 900w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/Cliente-300x250.jpg 300w\" sizes=\"auto, (max-width: 900px) 100vw, 900px\" \/><p style=\"width:80%;padding-top:10px;padding-right:10px;padding-bottom:50px;padding-left:10px;font-family:open sans;font-size:15px;line-height:23px;color:#fff;background:rgba(15, 15, 15, 0.81);top:95%;left:50%;white-space:normal;\" class=\"ls-l ls-text-layer\" data-ls=\"offsetxin:80;offsetxout:-80;durationout:400;parallaxlevel:0;\">Chine Yun-hi est une jeune Cor\u00e9enne qui appr\u00e9cie venir manger dans les pojangmacha, elle vient plusieurs fois dans l'ann\u00e9e. Elle appr\u00e9cie le go\u00fbt des plats propos\u00e9s et l'ambiance conviviale des pojangmacha. (Cr\u00e9dit : Audrey Ronfaut)<\/p><\/div><\/div> <br \/>\n \n<div class=\"container\">\n\t<div class=\"text\" itemprop=\"articleBody\">\n\t\tLes Pojangmacha \u00e0 S\u00e9oul, une s\u00e9rie photo r\u00e9alis\u00e9e par Audrey Ronfaut.\t<\/div>\n<\/div>\n\n<div class=\"container\">\n\t<div class=\"text\" style=\"background:#d9463d; padding:20px 20px 30px 20px; text-align:center; border-radius:8px;\">\n\t\t<h3 style=\"color:#fff; font-weight:700;\">Soutenez-nous !<\/h3>\n\t\t<p style=\"color:#fff; font-size:0.8em; line-height:1.5em; margin-bottom:30px;\">Asialyst est con\u00e7u par une \u00e9quipe compos\u00e9e \u00e0 100 % de b\u00e9n\u00e9voles et gr\u00e2ce \u00e0 un r\u00e9seau de contributeurs en Asie ou ailleurs, journalistes, experts, universitaires, consultants ou anciens diplomates... Notre seul but : partager la connaissance de l'Asie au plus large public.<\/p>\n\t\t<a href=\"https:\/\/www.helloasso.com\/associations\/les-amis-d-asialyst\/formulaires\/1\" target=\"_blank\" style=\"display:inline; background:#fff; padding:10px 25px; font-weight:700; border-radius:4px; color:#000; font-size:0.9em;\">Faire un don<\/a>\n\t<\/div>\n<\/div>\n<div class=\"container\">\n\t<div class=\"tags\">\n\t\t<h5>Tags de l'article<\/h5>\n\t\t<ul><li><a href=\"https:\/\/asialyst.com\/fr\/tag\/asie-du-nord-est\/\" rel=\"tag\">Asie du Nord-Est<\/a><\/li><li><a href=\"https:\/\/asialyst.com\/fr\/tag\/coree-du-sud\/\" rel=\"tag\">Cor\u00e9e du Sud<\/a><\/li><li><a href=\"https:\/\/asialyst.com\/fr\/tag\/cuisine\/\" rel=\"tag\">Cuisine<\/a><\/li><li><a href=\"https:\/\/asialyst.com\/fr\/tag\/regards\/\" rel=\"tag\">Regards<\/a><\/li><\/ul><ul>\t<\/ul><\/div>\n<\/div>\n\n\t\t<div class=\"social-sharing ss-social-sharing\">\r\n\t\t\t\t <a onclick=\"return ss_plugin_loadpopup_js(this);\" rel=\"external nofollow\" class=\"ss-button-facebook\" href=\"http:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fasialyst.com%2Ffr%2F2015%2F12%2F10%2Fa-seoul-le-plaisir-de-manger-au-pojangmacha%2F\" target=\"_blank\">Share on Facebook<\/a><a onclick=\"return ss_plugin_loadpopup_js(this);\" rel=\"external nofollow\" class=\"ss-button-twitter\" href=\"http:\/\/twitter.com\/intent\/tweet\/?text=A+S%C3%A9oul%2C+le+plaisir+de+manger+au+pojangmacha&url=https%3A%2F%2Fasialyst.com%2Ffr%2F2015%2F12%2F10%2Fa-seoul-le-plaisir-de-manger-au-pojangmacha%2F&via=asialyst\" target=\"_blank\">Share on Twitter<\/a><a onclick=\"return ss_plugin_loadpopup_js(this);\" rel=\"external nofollow\" class=\"ss-button-linkedin\" href=\"http:\/\/www.linkedin.com\/shareArticle?mini=true&url=https%3A%2F%2Fasialyst.com%2Ffr%2F2015%2F12%2F10%2Fa-seoul-le-plaisir-de-manger-au-pojangmacha%2F&title=A+S%C3%A9oul%2C+le+plaisir+de+manger+au+pojangmacha\" target=\"_blank\">Share on Linkedin<\/a><a onclick=\"return ss_plugin_loadpopup_js(this);\" rel=\"external nofollow\" class=\"ss-button-pinterest\" href=\"http:\/\/pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fasialyst.com%2Ffr%2F2015%2F12%2F10%2Fa-seoul-le-plaisir-de-manger-au-pojangmacha%2F&media=https%3A%2F%2Fasialyst.com%2Ffr%2Fwp-content%2Fuploads%2F2015%2F12%2FSEOUL-ASSIETTE-POJANGMACHA-300x193.jpg&description=A+S%C3%A9oul%2C+le+plaisir+de+manger+au+pojangmacha\" target=\"_blank\">Share on Pinterest<\/a>\t \t <\/div>\r\n\t \n<div class=\"container\">\n\t<div class=\"auteurs-a-propos\">\n\t\t<h5>A propos de l'auteur<\/h5>\n\t\t\t\t\t<div class=\"author\">\n\t\t\t\t<img data-del=\"avatar\" src='https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/AUDREY-RONFAUT-150x150.jpg' class='avatar pp-user-avatar avatar-150wp-user-avatar wp-user-avatar-150 photo ' height='150' width='150'\/>\t\t\t\t<div class=\"infos\">\n\t\t\t\t\t<div class=\"name\">\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"social\" href=\"Audray_san\">\n\t\t\t\t\t\t\t\t<i class=\"fa fa-twitter\" aria-hidden=\"true\"><\/i>\n\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/asialyst.com\/fr\/auteur\/audrey-ronfaut\/\">\n\t\t\t\t\t\t\tAudrey Ronfaut\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div class=\"description\">\n\t\t\t\t\t\tAudrey Ronfaut est journaliste radio free-lance notamment passionn\u00e9e par l'Asie et tout particuli\u00e8rement par le Japon. Elle a travaill\u00e9 pour plusieurs r\u00e9dactions en France (Ex AFP audio,Toulouse FM, Groupe Sporever etc). En 2014, elle a effectu\u00e9 le reportage \"Osaka Kitchen\" sur la cuisine japonaise publi\u00e9 sur Asialyst. Elle se rend tous les ans sur l'archipel depuis 2013 et aussi en Asie du sud-est.\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n<\/div>\n[asl-front-abonnez-vous]\n<div class=\"block3news\">\n\t<div class=\"container\">\n\t\t<div class=\"recommand\">\n\t\t\t<h5>On vous recommande<\/h5>\t\t\t<ul class=\"row\">\n\t\t\t\t<li class=\"col-md-6 col-sm-12 col-xs-12 news\"><a href=\"https:\/\/asialyst.com\/fr\/2015\/12\/04\/la-cuisine-de-temple-a-seoul\/\"><span class=\"photo\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/SEOUL-TEMPLE-CUISINE1-600x400.jpg\" class=\"img-responsive wp-post-image\" alt=\"La cuisine de temple \u00e0 S\u00e9oul.\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/SEOUL-TEMPLE-CUISINE1-600x400.jpg 600w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/SEOUL-TEMPLE-CUISINE1-300x200.jpg 300w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/SEOUL-TEMPLE-CUISINE1.jpg 1024w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/12\/SEOUL-TEMPLE-CUISINE1-900x600.jpg 900w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/span><span class=\"info\"><span class=\"metadata category category-\">Culture<\/span><h4>La cuisine de temple \u00e0 S\u00e9oul<\/h4><\/span><\/a><\/li><li class=\"col-md-6 col-sm-12 col-xs-12 news\"><a href=\"https:\/\/asialyst.com\/fr\/2015\/06\/04\/la-criee-aux-thons-a-osaka\/\"><span class=\"photo\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"400\" src=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/06\/2-OSAKA-CRIEE-DEBUT-600x400.jpg\" class=\"img-responsive wp-post-image\" alt=\"D\u00e9but de la cri\u00e9e\" srcset=\"https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/06\/2-OSAKA-CRIEE-DEBUT-600x400.jpg 600w, https:\/\/asialyst.com\/fr\/wp-content\/uploads\/2015\/06\/2-OSAKA-CRIEE-DEBUT-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/span><span class=\"info\"><span class=\"metadata category category-\">Culture<\/span><h4>La cri\u00e9e aux thons \u00e0 Osaka<\/h4><\/span><\/a><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n<div class=\"container\">\n\t<div class=\"comments\">\n\t\t\t<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Lors de ce reportage sonore \u00e0 S\u00e9oul, nous partons \u00e0 la d\u00e9couverte des pojangmacha, ces \u00e9choppes ambulantes et nocturnes.<\/p>\n","protected":false},"author":203,"featured_media":7568,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[23,152,531,194],"class_list":["post-7566","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture","tag-asie-du-nord-est","tag-coree-du-sud","tag-cuisine","tag-regards"],"yoast_head":"\n<title>A S\u00e9oul, le plaisir de manger au pojangmacha - 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