Anju (안주; 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.
Certain types of foods consumed primarily as anju include golbaengi muchim, nogari with peanuts, and jokbal.
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. 
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.
This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.
|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|
There are a number of different types of bars in South Korea, and each category sells different kinds of food and alcoholic beverages.