Anju includes a long list of authentic Korean dishes, from fermented salads to stir-fries, fish jerky to fried foods. Most dishes are umami-rich and spicy, with bold flavors that stand up to the sharp taste of alcohol. When it comes to drinks, the most common alcoholic drinks in South Korea include soju, sake, and beer. Each alcoholic beverage comes with a list of Anju dishes that go well with it.
A strong grain spirit, soju is perfect for pairing with spicy stews of fish and meat, kimchi jjigae with tofu, spicy stir-fries, and even barbecued or grilled intestines and the famous pork trotter dish known as jokbal. Rice wine pairs well with spicy kimchi, gochujang-based stir-fries, bulgogi, and crispy pork belly. As in other regions, beer ange includes fatty favorites like Korean fried chicken, corn cheese, and stir-fried rice cakes, as well as dried jerky and nuts.
Globalization brought both Western drinks and bar food to Korea. This includes a variety of grape wines to enjoy with steak and cheese plates, and imported beers to pair with pizza and fried batter fritters. Although a jumak is no longer an inn, it remains a term used to describe a traditional Korean bar that serves Korea’s iconic anju. The beer pub is known as Hof His Haus and serves a combination of Western and Korean anges.