Today we’d like to introduce you to Jenny Ko.
Hi Jenny, thanks for joining us today. We’d love for you to start by introducing yourself.
Founded ten years ago in Atlanta, our restaurant was born from a desire to introduce something the city had never seen before: an authentic Korean pojangmacha (a.k.a Pocha) experience that is both approachable and deeply rooted in tradition.
At the heart of Korean drinking culture is anju — thoughtfully crafted dishes designed to be shared and paired with alcohol. In Korea, soju and beer are never enjoyed alone; they are elevated by the food that accompanies them. From the beginning, we focused on developing anju that pairs naturally with classic Korean spirits, creating our own recipes and continuously expanding the menu over the years.
Our kitchen is known for bold flavors, generous portions, and exceptional value — a combination that has earned us a loyal following among locals. The menu reflects the comforting, late-night energy of Korean street bars while remaining accessible to Atlanta’s diverse dining scene.
A defining part of our identity is our long-running Wednesday Ladies’ Night. For the past decade, we’ve offered 50% off food to women every Wednesday — a tradition that has become one of the most recognizable and beloved promotions in the neighborhood.
Blending Korean tradition with a strong sense of community, our restaurant continues to serve as a gathering place where great food, drinks, and culture come together — just as they do on the streets of Korea.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
While rising costs and inflation continue to affect the restaurant industry, our greater operational challenge has been market saturation driven by imitation. Since opening ten years ago as one of the first Korean pojangmacha-style concepts in the area, we have seen at least seven or eight similar establishments open nearby, many closely replicating our format and positioning even imitating our menus or events.
Building this concept required years of experimentation, recipe development, and hands-on operational effort. Seeing it so easily replicated has been one of the most difficult aspects of sustaining the business. Despite this, we have remained committed to our core values — maintaining quality, portion size, and pricing discipline, while continuing the promotions that helped define our brand from the beginning.
Ultimately, long-term customer loyalty has validated our approach. Guests recognize the difference between an original concept built over time and those that simply follow the trend, and that trust has been critical to our continued success.
Appreciate you sharing that. What else should we know about what you do?
My career has been shaped by diverse business experiences across multiple industries and cultures. I began as a fashion merchandiser at a major department store in Korea, then moved to the U.S. where I worked in South Florida real estate while also managing operations as an Administration Manager for a medical business. Having lived in Korea, Latin America, and the United States, I bring a multicultural perspective to hospitality, which strongly influences how I approach menu development, operations, and the overall guest experience with diversity.
Are there any important lessons you’ve learned that you can share with us?
This business taught me that heart shown consistently becomes strength.
At the end what I learned is that when you understand your guests and take care of your team, everything else follows naturally.
Contact Info:
- Website: https://www.thepocha.com
- Instagram: @thepocha.hanshin
