Q&A. Korean Liquor and Food(Anju) Culture
Q1. Do people always order 'Anju' (food) when drinking alcohol in Korea?
A. For Koreans, drinking is not merely about consuming alcohol, but a 'social gathering to share food and converse.' The fundamental culture involves eating 'Anju', which is closer to a full meal, to neutralize the bitterness of the alcohol, protect the stomach, and prolong the enjoyment of the gathering.
Q2. Is the 'basic Anju' that is served at a bar without being ordered free of charge?
A. Yes, it is mostly free. 'Basic Anju' provided by each establishment—such as puffed rice snacks, bean sprout soup, steamed egg, or macaroni salad—is offered without any additional charge and is often refilled continuously.
Q3. What is the most popular alcohol and 'Anju' pairing enjoyed by Koreans?
A. The most representative combinations include 'Chimaek' (fried chicken and draft beer), which many of you may already know; the clean pairing of well-grilled pork belly with soju; and green onion pancakes (pajeon) paired with 'Makgeolli' (rice wine), which naturally comes to mind on rainy days.
Q4. Are there 'Anju' options for foreigners who cannot tolerate spicy food?
A. Absolutely. There is a diverse range of delicious 'Anju' with no spiciness whatsoever, such as soy sauce-based braised chicken (jjimdak), savory seafood green onion pancakes, rolled omelets, grilled dried pollack, and braised pig's trotters (jokbal).
Q5. Is it acceptable to go to a bar alone to enjoy drinks and 'Anju'?
A. The culture of 'Honsul' (drinking alone) has become widely accepted in Korea. There is an increasing number of pubs, bars, and street food tents (pojangmacha) that welcome solo patrons. However, for dishes like pork belly or stews, a minimum order of two servings is standard in some places, so it is advisable to check the menu beforehand.
Q6. How does one call a server to order in a noisy Korean bar?
A. Call bells are attached to the corner of most tables. Pressing this button will bring a server right to your table. If there is no bell, raising your hand slightly and calling out "Yeogiyo!" (Over here!) is the most natural way to place an order.
Q7. Is it strictly necessary to bring a passport or ID when going to a Korean bar?
A. Yes, you should bring it. The legal drinking age in Korea is 19. In places where it is difficult to determine one's age by appearance, or in establishments with strict policies, it is highly common to require a physical ID (such as a passport) verification, regardless of age and nationality.
Q8. How much should I tip at a Korean restaurant?
A. A tipping culture does not exist in Korea at all. You only need to pay the amount stated on the restaurant menu or receipt at the payment counter. If you leave a tip on the table, the staff might chase after you to return it, assuming you have dropped your money.
Q9. Can I find decent 'Anju' at convenience stores late at night when restaurants are closed?
A. Korean convenience stores are, in themselves, massive and excellent Anju havens. Highly cost-effective options await travelers 24 hours a day, ranging from microwaveable braised pig's trotters, spicy sweet fried chicken (dakgangjeong), and spicy pork entrails to dried 'Anju' like squid and beef jerky. Enjoying a casual 'Pyeonmaek' (convenience store beer) at your accommodation is one of the small joys of traveling in Korea.
[ A representative Korean ‘samgyeopsal’ bar ]
'Anju' = A Variety of Korean Foods Eaten as Accompaniments to Alcohol
If you are a foreigner planning a trip to Korea or interested in Korean culture, the word 'Chimaek' is likely the most familiar to you. However, beyond Chimaek, there is a truly diverse array of Anju in Korea. My foreign friends also start with Chimaek at first and marvel at it. But as they begin to explore other Anju, they become quite amazed by the sheer variety.
Chimaek -> Korean Beef (Hanwoo), Pork Belly (Samgyeopsal), Raw Fish (Sashimi),
Green Onion Pancake (Pajeon), Hot Pot (Jeongol), Seafood, etc.
Korea's drinking culture does not stop at merely consuming alcohol; it is deeply intertwined with 'Anju', the food paired with the drinks. While Western bar culture often centers around the alcohol itself or light finger foods, Korea boasts a unique culinary culture where alcohol and cuisine form a perfect harmony. I also appreciate natural pub cultures when traveling abroad.
However, I sometimes feel there is a lack of substantial food to accompany the drinks. Koreans are very sincere about the food eaten alongside alcohol. In fact, my friends and I sometimes end up drinking even when we had no intention to, simply because the Anju is so excellent.
1. Characteristics of Korean Bar Food Culture That Fascinate Foreigners
"I came to drink, so why is a full meal being served?"
The first culture shock foreigners experience is the 'scale' of Anju. Unlike Western-style bars where nuts or chips are the standard, massive stews, stir-fries, and grilled dishes—comparable to those in specialized restaurants—appear as main dishes in Korean bars. This has always been a natural occurrence for Koreans.
The 'Sharing Culture' of Eating from One Dish
Unlike individualistic dining cultures where each person eats only from their own plate, in Korea, boiling stews in large pots or Anju served on large platters are placed in the center of the table to be shared. This is a crucial element that maximizes the bond among those drinking together. However, dipping a used spoon or chopsticks into shared food is considered very impolite. Of course, there are also Koreans who behave inappropriately when intoxicated.
The Continuous 'Service' (Complimentary Food) Culture
Do not be alarmed if unordered food arrives at your table. In Korea, some items are served by default, and if you encounter a generous proprietor, there remains a warmhearted tradition of readily providing 'service Anju' such as steamed eggs or fruit. Such complimentary dishes are often provided even more generously to foreign travelers.
2. Korea's Unique 'Anju' Culture and Its Historical Background
Behind the establishment of Anju as an essential element of drinking in Korea lies an agrarian-centered history and the philosophy of '食醫同源(Siguidongwon)' (the belief that food and medicine share the same root). 'Makgeolli', traditionally consumed to relieve fatigue after a hard day's work, was a nutritional source in itself, and the tradition of pairing it with pancakes or seasoned salads made from freshly harvested vegetables has continued to this day.
Furthermore, Korean food culture exhibits a 'shared dining' format where rice and various side dishes are laid out together. This habit extended to drinking sessions, creating a unique social landscape where a large Anju dish is placed in the center of the table and shared, fostering intimacy.
- Agrarian Community Spirit and 'Banju' (Alcohol with Meals)
In the past, Korea developed a community culture centered around farming, where people ate meals and shared drinks together after grueling labor. The habit of accompanying meals with drinks naturally evolved into the cultural perception that "alcohol must always be accompanied by hearty food."
- Strong Soju and the Wisdom of Protecting the Stomach
Korea's famous traditional distilled spirits and high-proof Soju have a potent alcohol aroma. The wisdom of eating broth-based dishes or rich, oily grilled foods to protect the stomach from harsh liquors became a significant catalyst for the development of Anju.
3. The Authentic Liquor & Anju Combinations Most Loved by Koreans
While the reality is far more diverse, these are the classic pairings.
- Chimaek : Fried Chicken & Cold Draft Beer
This is the most familiar and foolproof combination for foreigners. The extreme crispiness unique to K-chicken and the sweet, savory charm of seasoned chicken form a perfect harmony with refreshing cold draft beer.
- Samgyeopsal & Soju : The Soul Food of Koreans
Grilling thick slices of pork belly, dipping them in a sesame oil sauce or soybean-based 'ssamjang,' and then taking a shot of clean, crisp Soju is the classic standard of a Korean drinking session. The Soju cleanly cuts through the rich, fatty flavors. This happens to be my personal favorite as well. Furthermore, the phrase "Shall we have some Soju and Samgyeopsal?" is often understood culturally to mean, "I will listen to your worries. Tell me what's on your mind."
- Pajeon & Makgeolli : A Romantic Combination for Rainy Days
When it rains, Koreans often seek out green onion pancakes (Pajeon) or kimchi pancakes because the sound of the batter sizzling in the pan closely resembles the sound of rainfall. The pairing with 'Makgeolli,' renowned for its light carbonation and sweet rice flavor, offers an unforgettable experience. I also find myself buying 'Makgeolli' from the supermarket on my way home when it rains.
[ Top 3 Drinking Snacks - Chicken, Pork Belly, and Korean Pancake ]
4. The Diverse World of 'Anju' Through Regional Ingredients
Korea is surrounded by the sea on three sides, and each region possesses a different climate and topography, resulting in a vibrant array of representative regional Anju.
- Coastal Regions (Busan, Yeosu, Incheon) : Representative dishes include grilled shellfish made with fresh seafood, chewy and spicy sea snail salad (golbaengi muchim), as well as fresh raw fish and spicy fish stew (maeuntang).
- Honam Region (Jeolla Province) : In the Jeolla region, renowned for its highly developed culinary arts, 'Hongeo Samhap'—a dish consisting of fermented skate, boiled pork, and aged kimchi eaten together—is famous. While polarizing, it is widely considered an Anju for true gourmets.
- Gangwon Province and Inland Regions : 'Meoktae-gui' (grilled dried pollack), where the fish is grilled until crispy and dipped in a sauce made of mayonnaise, soy sauce, and spicy peppers, is arguably the ultimate beer Anju that can be enjoyed lightly.
5. Sights That Are Both Shocking and Surprising to Foreign Eyes
Popular 'Anju' vs. Adventurous 'Anju'
For Beginners : Familiar 'Anju' with Broad Appeal
- Rolled Omelet (Gyeranmari): A thickly rolled omelet served with ketchup, an Anju beloved by people of all ages and genders.
- 'Tteokbokki' and Mixed Tempura: A street food-style Anju where crispy tempura is dipped into the sweet and spicy broth of 'Tteokbokki' (Korean rice cakes).
[ Korea’s representative snack bar drinking food, ‘Anju’ ]
For Adventurers: Exotic 'Anju' That May Surprise Foreigners Initially, But Slowly Wins Them Over
- Live Octopus (Sannakji): An Anju where fresh, wriggling octopus is eaten immediately with a drizzle of sesame oil and toasted sesame seeds, characterized by its savory taste and highly unique texture.
- Spicy Chicken Feet (Buldakbal): An Anju consisting of chewy chicken feet grilled in an intensely spicy seasoning, highly popular among foreigners who are spicy food enthusiasts. Be warned, it can be extremely spicy. I also tend to avoid it because the heat is too intense for me.
- Stir-fried Blood Sausage (Sundae Bokkeum): A profoundly flavorful dish made by stir-frying 'sundae' (pork intestines stuffed with glass noodles) with various vegetables in a spicy sauce.
[ Korean bar raw octopus snack(Anju) ]
An 'Anju' Journey to Enjoy Your Trip to Korea 200%
If you visit Korea, rather than simply ordering alcohol at a restaurant, ask the staff or your Korean friends what the most recommended Anju is to pair with that specific drink. You are always welcome to ask me as well. Just a single question—"Which Anju goes well with this alcohol?"—will allow you to experience a significantly deeper and richer side of Korean drinking culture.
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