Anju (Korean안주; Hanja按酒 [an.dʑu]) is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes. Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved.[1][2]

Bulgogi and nakji bokkeum being served as anju along with soju
Main ingredientsvarious
Korean name
Jokbal, boiled pig's feet in soy sauce, similar to Eisbein in German cuisine

Certain types of foods consumed primarily as anju include golbaengi muchim, nogari with peanuts, and jokbal.

History edit

Until the Joseon Dynasty, alcohol was mainly served in jumaks (a type of inn or tavern), where soups with rice, along with traditional alcohol such as makgeolli, were served to guests. Since the introduction of beer and Western foods into Korea, mainly from Japan in the nineteenth century, bars and pubs have enjoyed a newfound popularity, and many types of Western foods have been consumed as anju. [3]

By types of beverage edit

Some foods are considered to be best complemented by certain types of alcohol. For example, samgyeopsal, grilled pork belly, is considered to go best with soju, while fried chicken or Korean seasoned chicken goes well with beer. Pajeon and makkeoli (or dongdongju) is a popular combination for rainy days.[4]

Dry Soupy or spicy Other
Beer dried nogari, dried shredded squid, jwipo, seasoned nuts, semi-dried squid, yukpo Tteokbokki corn cheese, fried chicken, pizza, twigim, sausage
Cheongju bugak, dasik, jeonggwa bulgogi, hanu-gui, namul, jeon, jeongol, saengseon-hoe, sanjeok, yukhoe
Makgeolli dubu-kimchi, golbaengi-muchim, kimchi, Dak-galbi bindae-tteok, bossam, buchimgae, dotori-muk-muchim, hongeo-samhap, jeoneo-hoe, kimchi-buchimgae, mak-guksu, pajeon, raw oyster
Soju agwi-jjim, budae-jjigae, dakbal, eomuk-tang, gamja-tang, jogae-tang, jukkumi-bokkeum, kimchi-jjigae, maeun-tang, fish cake-tang gopchang, makchang, samgyeopsal-gui, jokbal
Wine cheese platter steak

By the place where alcohol is served edit

There are a number of different types of bar in South Korea, and each category sells different kinds of food and alcoholic beverage.

  • Jumak: this does not refer to the traditional Korean inns of the Chosun Dynasty mentioned above, but instead refers to a conceptual bar based on Korean culture. These bars are represented by traditional anju such as pa-jun, dubu-kimchi, or dotori-muk.
  • Hof house (Korean pronunciation: [ho.pʰɯ ha.u.sɯ]):[5] Hof houses (a German loan word) sell a number of relatively inexpensive alcoholic beverages. Various international dishes are served here as well.
  • Pojangmacha: It is a place where tents are placed on the side of the road and snacks and alcohol are sold. Mainly simple side dishes are sold.

Sample images edit

See also edit

References edit

  1. ^ Pettid, Michael J. (2008). Korean cuisine: an illustrated history. China: Reaktion Books Ltd. pp. 110–123. ISBN 978-1-86189-348-2.
  2. ^ "Food and drinks the Korean way". Los Angeles Times. 2011-05-26. Retrieved 30 April 2013.
  3. ^ Kang, Dong wan (2015-06-04). "왕맥의 안주 마케팅/'Wang-mec's anju marketing".
  4. ^ "비 오는 날 '파전·막걸리'를 찾게 되는 진짜 이유" [Why we are looking for Pajeon in cloudy day]. 인사이트 (in Korean). Retrieved 2019-05-31.
  5. ^ "Follies of Konglish". The Korea Times. 2014-06-04. Retrieved 2021-05-11.

Further reading edit