Anju
Bulgogi and nakji bokkeum being served as anju along with soju
Main ingredients	various
Media: Anju

Anju

Korean name

안주

Hanja

按酒

Transcriptions
Revised Romanization	anju
McCune–Reischauer	anju

*Jokbal*, boiled pig's feet in soy sauce, similar to *Eisbein* in German cuisine

Anju (Korean: 안주; 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]

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

History

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

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]

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
Wine	cheese platter		steak

By the place where alcohol is served

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.