I’ll never forget the first time a Korean coworker handed me a small dish of dried squid and told me I absolutely had to eat it with my beer. I was skeptical — it looked strange, felt rubbery in my mouth, but the moment I chewed it alongside a cold Cass, something clicked. “This is anju,” he said with a grin. “You can’t drink properly without it.”
That was 35 years ago, and honestly? He was right. In Korea, drinking without food isn’t just unusual — it’s considered incomplete. The concept of anju (안주), which literally translates to “drinking snacks,” is so deeply woven into Korean culture that you’ll struggle to find a single pojangmacha (food tent) or noraebang that doesn’t serve them. Whether you’re nursing a bottle of soju at a pojangmacha with friends or pregaming before a night out, understanding anju is essential to experiencing Korea like a local.
After three and a half decades here, I’ve eaten enough anju to fill several restaurants. I’ve learned which snacks pair best with different drinks, where to find the authentic stuff, and how to order like someone who’s been doing this since before the Korean Won got its current exchange rate. Here’s everything you need to know about Korean drinking culture’s delicious secret.
Why Koreans Eat Anju: The Philosophy Behind the Snacks
Before diving into the specific foods, you need to understand the cultural reasoning behind anju. It’s not simply about having something to munch on between sips — though that’s certainly part of it.
First, anju slows alcohol absorption. When you eat while drinking, the food sits in your stomach and allows your body to process alcohol more gradually. This is why Koreans will have a proper meal before drinking, and then continue with anju throughout the evening. It’s practical harm reduction that’s been practiced for generations.
Second, anju is about taste harmony. Different anju are specifically chosen to complement the drink’s flavor profile. Salty anju pairs with soju because the salt makes you thirsty and eager for another sip — it’s almost a psychological game. Sweet or savory anju pairs with beer to cut through the bitterness. This isn’t accidental; it’s been refined over centuries of Korean drinking tradition.
Third, and perhaps most importantly, anju is communal. You order one or two dishes for the entire table and share them. This creates a rhythm: someone pours a drink, everyone takes a sip, everyone reaches for the snack bowl. It transforms drinking from an individual act into a collective experience. In Korean culture, this shared eating and drinking is how you bond, how you build trust, how you say “we’re in this together.”
Ted’s tip: Never try to eat anju alone or refuse to share. Your drinking companions will notice, and it sends the wrong social message. Always reach for the shared dishes and offer them to others first.
Classic Anju: The Essential Snacks Every Visitor Should Know
Chimaek (치맥): Fried Chicken + Beer
If there’s one anju that defines modern Korean drinking culture, it’s chimaek — a portmanteau of “chicken” (chikken) and “maekju” (beer). This is the gold standard, the snack that transformed Korea’s entire drinking landscape when it exploded in popularity during the 1990s and 2000s.
Chimaek isn’t just any fried chicken. It’s typically boneless chicken pieces or wings coated in a light, crispy batter and served either plain (called “yangnyeom”) or with spicy gochujang sauce (“red sauce”). The magic is in the pairing: the crispy, slightly oily chicken is perfect with cold beer because the oil clings to your palate and makes the carbonation feel extra refreshing.
You’ll find chimaek at dedicated chicken shops (chimaek jip) throughout every Korean neighborhood, but also at pojangmacha and some bars. Most places charge ₩8,000–₩16,000 for a serving depending on size and sauce type. For the full experience, pair it with cold Cass, Kloud, or Hite beer — the Korean brands are formulated specifically for this pairing.
Ted’s tip: Order “반반” (banban, meaning “half and half”) if you can’t decide — you’ll get half plain and half spicy. It’s the smart Korean move.
Tteokbokki (떡볶이): Spicy Rice Cakes
Tteokbokki — chewy rice cakes in a spicy, slightly sweet gochujang sauce — is absolutely everywhere as an anju option. The soft texture and addictive spice make it perfect for sipping soju between bites. You can find it at pojangmacha for ₩4,000–₩7,000 per serving, and many places will add ramen noodles or cheese for an extra ₩2,000–₩3,000.
The sweet-spicy-savory combination is designed to complement soju’s clean, slightly medicinal bite. Each mouthful makes your mouth slightly numb from the gochugaru (red chili flakes), which heightens your sensitivity to the next sip of soju. It’s a flavor dance that’s been perfected over decades.
Gyeran Mari (계란말이): Rolled Egg Omelette
This humble rolled egg omelette is a staple at pojangmacha and izakayas throughout Korea. It’s sliced into bite-sized pieces, slightly sweet, and incredibly satisfying with soju. The egg’s richness provides a buffer against the alcohol, while the sweetness complements soju’s clean character. Most places charge ₩3,000–₩5,000 for a serving.
What I love about gyeran mari is that it’s completely unpretentious. You’ll see drunk salary men, university students, and retirees all eating it at 11 PM on a Tuesday night. It’s anju for everyone.
Ojingeochae (오징어채): Dried Squid
Remember that dried squid my coworker handed me decades ago? It remains one of Korea’s most iconic anju. Ojingeochae is chewy, intensely savory, and absolutely loaded with umami. You’ll find it served plain, or sometimes coated in mayonnaise and sesame seeds (called “mayonnaise ojingeochae”).
The chewiness means you’re constantly working your jaw, which keeps you engaged with the drinking experience. A small serving costs ₩2,000–₩4,000 at a pojangmacha, and it’s often free or very cheap at regular Korean bars. Fair warning: the smell is intense and will absolutely cling to your clothes.
Nakji Bokkeum (낙지볶음): Stir-Fried Octopus
Similar to dried squid but exponentially more delicious, nakji bokkeum is tender octopus pieces stir-fried with vegetables, garlic, and gochugaru. It’s typically served hot and is perfect with soju because the spice and chewiness create a powerful flavor profile that stands up to the alcohol’s strength.
You’ll pay ₩8,000–₩12,000 for a proper serving at a bar or pojangmacha. It’s more expensive than some anju options, but it’s absolutely worth it. The octopus’s slight sweetness and tender texture make it feel more indulgent than your typical drinking snack.
Seafood Anju: Premium Options for Serious Drinkers
Korea’s coastal proximity means seafood anju is abundant and extraordinary. If you’re in a mood to spend a bit more and really elevate your drinking experience, these are your options.
| Anju Name | Korean | Description | Typical Price | Best Drink Pairing |
|---|---|---|---|---|
| Steamed Clams | 조개찜 | Tender, slightly sweet clams steamed with butter and garlic | ₩10,000–₩15,000 | Soju or Makgeolli |
| Shrimp | 새우 | Boiled or grilled shrimp, naturally sweet and tender | ₩12,000–₩18,000 | Soju or Beer |
| Raw Fish (Hoe) | 회 | Fresh sashimi-style fish; requires soju pairing for food safety | ₩15,000–₩25,000 | Soju (MUST pair) |
| Mussel (Honge) | 홍합 | Steamed mussels with gochugaru and sesame oil | ₩8,000–₩12,000 | Soju or Makgeolli |
| Sea Urchin (Uni) | 우니 | Creamy, luxurious sea urchin roe; strong umami | ₩20,000–₩35,000 | Cold Soju |
| Sea Snail (Golbaengi) | 골뱅이 | Chewy, umami-rich sea snails served cold with vinegar | ₩6,000–₩9,000 | Soju or Beer |
If you’re in Busan or near a coastal market like Jagalchi Market in Busan or Noryangjin Fish Market in Seoul, you can buy fresh seafood and often eat it right there at a pojangmacha for minimal preparation cost. This is some of the finest anju Korea has to offer.
Ted’s tip: Raw fish (hoe) MUST be paired with soju. The alcohol kills any lingering bacteria. Never drink beer immediately after raw fish — it’s considered unsafe and poor form.
Street Food & Pojangmacha Classics: Budget-Friendly Anju
The beauty of Korean drinking culture is that you don’t need to spend much money to eat well. Pojangmacha (food tents) are the heart of after-work drinking culture, and they serve some of the best anju at incredibly cheap prices.
Hotteok (호떡): Sweet Pastry
Hotteok is a stuffed pastry filled with brown sugar, cinnamon, and sometimes peanuts. It’s served piping hot and has an addictive sweetness that cuts through soju’s harshness. You can find it at pojangmacha for ₩2,000–₩3,000. The sweetness is almost medicinal when you’re drinking — it prevents your blood sugar from crashing.
Gyeran Jjim (계란찜): Steamed Egg Custard
This fluffy, savory steamed egg custard is comfort food incarnate. It’s protein-rich, smooth, and satisfying. At pojangmacha, you’ll pay ₩3,000–₩5,000 for a serving. It’s often served in a brass or stone bowl that keeps it warm throughout the meal.
Sundae (순대): Korean Blood Sausage
Sundae is a traditional Korean dish made from pig’s blood, rice, and seasonings stuffed into intestine casings. I know that sounds intense, but trust me — it’s deeply flavorful, slightly sweet, and has a unique texture that makes it incredibly satisfying with soju. A skewer typically costs ₩2,000–₩4,000.
You’ll usually find sundae at pojangmacha sliced and served with dipping sauce (vinegar and mustard). The iron content is also quite good if you’re worried about alcohol’s effects on your system.
Tteok (떡): Rice Cakes (Non-Spicy)
Beyond spicy tteokbokki, you can find plain steamed rice cakes (tteok) served with various sauces at pojangmacha. They’re gentle, filling, and cost ₩2,000–₩3,000. Perfect if you’re not in the mood for anything heavily spiced.
Injected Hotteok (주입식 호떡)
A newer variation, injected hotteok is filled with sweetened condensed milk or cheese instead of traditional brown sugar. It’s decadent and absolutely perfect when you’re slightly tipsy and craving something indulgent. You’ll pay ₩3,000–₩5,000.
Meat-Based Anju: The Protein-Heavy Options
If you need substantial anju that feels almost like a light meal, meat-based options are your answer. These are popular at Korean BBQ restaurants and upscale bars.
| Anju Name | Korean | What It Is | Price Range |
|---|---|---|---|
| Beef Jerky | 소육포 | Thinly sliced, grilled beef jerky; chewy and savory | ₩8,000–₩14,000 |
| Dakgangjeong | 닭강정 | Crispy fried chicken glazed with sweet-spicy sauce | ₩10,000–₩16,000 |
| Jjim (Steamed Meat) | 찜 | Beef or pork steamed with vegetables and sauce | ₩12,000–₩18,000 |
| Sotbap Gui (Charred Beef Strips) | 소금구이 | Thin beef slices grilled with coarse sea salt | ₩14,000–₩20,000 |
| Chewy Squid + Pork (Nakji-Bokkeum Deul) | 낙지/돼지고기볶음 | Octopus or pork stir-fried with vegetables and gochugaru | ₩10,000–₩15,000 |
These meat-based options are more filling than traditional anju and are often ordered when you know you’ll be drinking for several hours. They’re also popular at Korean BBQ restaurants (golbangsang) where you cook your own meat and then order these as side dishes.
Cheese & Modern Anju: Contemporary Drinking Snacks
In the last 10–15 years, Korean anju culture has evolved dramatically. Modern bars and younger drinkers have created new combinations that blend traditional flavors with contemporary ingredients. Cheese is now absolutely everywhere.
Cheese Tteokbokki (치즈 떡볶이)
Spicy tteokbokki topped with melted mozzarella or cheddar cheese. It sounds odd, but the creamy cheese cuts through the spice beautifully. You’ll find it at pojangmacha for ₩6,000–₩9,000. The cheese makes it more filling than regular tteokbokki.
Corn Cheese (콘 치즈)
Sweet corn and melted cheese baked together in a small dish. It’s slightly sweet, savory, and absolutely addictive. This became huge in Korea around 2010 and remains a staple. You’ll pay ₩5,000–₩8,000 at most pojangmacha.
Ted’s tip: Corn cheese is deceptively filling. Order it if you want to slow down the pace of your drinking. The sweetness and richness make you eat more slowly and drink more slowly.
Spicy Cheese Egg (계란 치즈)
Gyeran mari (rolled egg) topped with melted cheese and sometimes bacon. It combines the comfort of a basic egg with the decadence of cheese. Cost: ₩5,000–₩8,000.
Baked Rice with Cheese (치즈 구이밥)
Crispy baked rice formed into patties and topped with melted cheese. It’s crunchy, cheesy, and surprisingly sophisticated. You’ll pay ₩7,000–₩12,000 depending on the location.
Korean Fried Cheese (치즈 튀김)
Thick-cut mozzarella or halloumi cheese fried until the outside is crispy and the inside is creamy. It’s typically served with a sweet dipping sauce. Cost: ₩6,000–₩9,000. This is peak modern anju — indulgent, contemporary, and absolutely delicious with cold beer.
Where to Eat Anju: Best Venues for Different Drinking Scenarios
Pojangmacha (포장마차): Street Food Tents
Pojangmacha are the heart of Korean drinking culture. These street food tents set up in the evenings and serve simple, cheap anju alongside soju and beer. You’ll find them concentrated in specific alleys throughout Seoul — the most famous is probably Myeongdong pojangmacha alley (near Myeongdong Station, Line 4, Exit 6).
Prices are rock-bottom (₩2,000–₩8,000 per item), and the atmosphere is vibrant and communal. You’ll sit elbow-to-elbow with strangers, all of you eating the same snacks and swapping stories. It’s authentic Korea.
Ted’s tip: Pojangmacha only operate in the evening (usually 5 PM–midnight or 1 AM). Go after 7 PM when the evening rush starts. Bring cash — many only accept cash.
Izakaya (이자카야) & Korean Bars
These are sit-down establishments (as opposed to standing-room-only pojangmacha) that serve both drinks and a wider variety of anju. They’re more comfortable if you’re planning to stay for hours. Prices are moderate (₩4,000–₩15,000 per item) and they accept cards.
Look for signs that say “이자카야” or “포장마차” with a table and chairs. Most neighborhoods have several options.
Korean BBQ Restaurants (고기구이)
If you order Korean BBQ, anju is automatically served as banchan (side dishes) — completely free. Grilled meats are paired with lettuce wraps, doenjang (soybean paste), ssamjang (spicy sauce), and various pickled vegetables. You can order additional anju from the menu if you want more variety.
Noraebang + Hofs (노래방/호프)
Noraebang (Korean karaoke rooms) and hofs (casual beer halls) both serve anju menus. Hofs are particularly popular for late-night drinking because they stay open until 2–3 AM and serve unlimited anju platters with beer orders. You’ll typically pay ₩30,000–₩50,000 for a beer tower and anju set.
Supermarkets & Convenience Stores
You can buy pre-packaged anju at any convenience store (GS25, CU, Emart24, Alibaba) or supermarket. Dried squid, roasted peanuts, dried anchovies, and other items are cheap and require no preparation. This is the way if you’re doing a at-home drinking session with friends.
How to Order Anju Like a Local: Language & Etiquette
Here’s practical information for actually ordering anju in Korean establishments.
| Phrase | Korean | What It Means |
|---|---|---|
| “Can I get fried chicken?” | 치킨 한 마리 주세요 | Chikin han mari juseyo (literally “one chicken”) |
| “Half spicy, half not” | 반반으로 주세요 | Banban-euro juseyo |
| “What do you recommend?” | 뭐가 좋아요? | Mwoga joah-yo? |
| “Make it spicy” | 맵게 해주세요 | Mapge hae juseyo |
| “Can we get more banchan?” | 반찬 더 주실래요? | Banchan deo jusil-lae-yo? (at BBQ places) |
| “One round of …” | … 한 판 주세요 | Han pan juseyo (means “one serving”) |
Ordering etiquette: At pojangmacha, you typically flag down the owner or server when you’re ready to order. It’s not formal — just make eye contact and say your order. At bars, you might have a small ordering sheet or tablet. Pay attention to what others at your table are ordering; it’s polite to check if they want anything before ordering for yourself.
Sharing customs: Always order anju for the table, not for yourself. If someone else orders something, you’re expected to try it. If you order something, everyone else will try it. This is non-negotiable in Korean drinking culture.
Portion sizes: One serving of anju is typically designed to feed 2–3 people. If you’re a group of 4, order 2 different items. This prevents over-ordering and keeps the table varied.
The Best Drink Pairings: What Anju Works With What
| Drink | Best Anju Pairing | Why It Works |
|---|---|---|
| Soju (Fresh & Clean) | Dried squid, sea snail, raw fish, nakji bokkeum | Salty, chewy foods enhance thirst; intense flavors match soju’s strength |
| Soju (Flavored) | Tteokbokki, gyeran mari, dakgangjeong | Sweeter anju balances flavored soju’s intensity |
| Beer (Cold Lager) | Fried chicken, cheese tteokbokki, corn cheese, grilled meat | Rich, oily foods cut bitterness; sweetness offsets hoppy character |
| Makgeolli (Sweet Rice Wine) | Pajeon, seafood, steamed clams, light banchan | Delicate anju complement makgeolli’s subtle sweetness |
| Wine | Cheese, seafood, soft bread | Western pairings; not traditionally Korean but becoming popular |
The key principle: salty and spicy anju goes with clear spirits (soju), while rich and sweet anju goes with beer. This has been refined over centuries and is why Korean anju culture is so sophisticated.
The Most Famous Anju Districts in Seoul
If you want to experience anju culture at its peak, these neighborhoods have the best selections and most vibrant drinking scenes.
Myeongdong Pojangmacha Alley
Location: Myeongdong, near Exit 6 of Myeongdong Station (Line 4). Best for: Budget anju and young crowds. Specialties: Tteokbokki, hotteok, gyeran jjim. Price range: ₩2,000–₩8,000 per item. Open from 5 PM–midnight.
Cheonggyecheon Food Tent Area
Location: Near Gwanghwamun Station (Line 5, Exit 2). Best for: Authentic pojangmacha experience. Specialties: Dried squid, nakji bokkeum, seafood pancakes. Price range: ₩3,000–₩10,000. Evening only.
Hongdae District
If you want to explore a neighborhood with excellent anju options alongside modern bar culture, Hongdae offers everything from traditional pojangmacha to trendy beer bars with upscale anju. You can walk between venues and sample different styles in one evening.
Gangnam Station Area (Cheongdam-dong)
Location: Around Gangnam Station (Line 2), Exits 3–8. Best for: Upscale anju and premium drinks. Specialties: Korean BBQ with banchan, seafood anju, cheese dishes. Price range: ₩8,000–₩25,000. Many establishments open late (until 2 AM).
Mangwon Market Area
For a detailed guide to this incredible food neighborhood with excellent anju options, check out my comprehensive Mangwon Market & Neighborhood guide, which includes specific pojangmacha recommendations and what to order.
Health Considerations: Eating Anju Responsibly
I’ve been doing this for 35 years, and I’ve learned a few things about drinking and anju that can save you from serious hangovers.
Eat Before You Drink
Never start drinking on an empty stomach. Eat a proper meal (rice, protein, vegetables) before you go out. Anju is designed to supplement, not replace, actual food. The amount of anju you eat while drinking is rarely enough to sustain you for the entire evening.
Maintain Balance
Try to eat something savory or protein-heavy for every 2–3 drinks. This slows alcohol absorption and prevents your blood sugar from crashing. Cheese-heavy anju and seafood are particularly good for this.
Hydration
Many pojangmacha and bars provide hot barley tea (boricha) or water. Drink it. Seriously. Alternate between alcohol and water throughout the evening. This isn’t wimpy — it’s what experienced drinkers do.
Don’t Mix Drinks Recklessly
Soju followed by beer is fine. Beer followed by soju is generally okay but risky. But soju → beer → soju → wine → whiskey is asking for trouble. Try to stick with one or two primary drinks per evening.
Sodium Content Warning
Anju is very salty. Dried squid, pickled vegetables, salted snacks — all of it will dehydrate you. This is by design (salt makes you thirsty, which makes you drink more), but it also means you need to drink extra water to compensate.
Ted’s tip: If you’re visiting Korea and not used to the salt content in Korean food, take it slower with anju. Your body will adapt over a few days.
Making Anju at Home: Simple Recipes
If you want to recreate the anju experience at home (either in Korea or back in your home country), here are some recipes that don’t require advanced cooking skills.
Gyeran Mari (Rolled Egg Omelette) — 10 Minutes
Ingredients: 3 eggs, 1 tsp sesame oil, salt, sugar. Instructions: Beat eggs with a pinch of salt and sugar. Heat oil in a rectangular or square pan over medium heat. Pour egg mixture and let cook slightly, then roll it toward you repeatedly, creating thin layers. Slice and serve. It tastes best at room temperature.
Corn Cheese — 5 Minutes
Ingredients: 1 can corn (drained), 1 cup shredded mozzarella, 2 tbsp mayo, 1 tbsp butter, salt, pepper. Instructions: Mix corn, mayo, salt, and pepper in a small baking dish. Top with cheese. Bake at 180°C for 5–8 minutes until cheese melts, or microwave for 1–2 minutes. Serve immediately. It will be very hot.
Nakji Bokkeum (Stir-Fried Octopus) — 20 Minutes
Ingredients: 200g octopus (sliced), 2 tbsp gochugaru, 3 cloves garlic (minced), 1 onion (sliced), 2 tbsp sesame oil, 1 tbsp gochujang, salt, sesame seeds. Instructions: Heat sesame oil in a wok or large skillet. Add garlic and cook until fragrant. Add octopus, gochugaru, gochujang, and onion. Stir-fry for 8–10 minutes until octopus is fully cooked and caramelized. Top with sesame seeds and serve immediately.
These three alone will get you 90% of the way to authentic anju experience.
Frequently Asked Questions
What’s the difference between anju and banchan?
Anju is specifically food eaten while drinking alcohol. Banchan are side dishes that come with Korean meals (served at restaurants, usually free). While some foods can be both (like pickled vegetables), anju is selected and ordered specifically for its pairing properties with alcohol. Banchan is just part of the meal. The distinction matters culturally — ordering banchan at a pojangmacha when you’re not eating a main dish would be odd.
Is it okay to drink alone without anju in Korea?
Technically yes, but socially, it’s considered odd. Koreans strongly associate drinking with eating, and not ordering anju signals either (1) you’re new to Korea, (2) you don’t understand the culture, or (3) you’re having a rough day. If you’re at a pojangmacha or bar, ordering at least one anju is practically expected. At home, it’s your choice, but it’s still considered incomplete.
What’s the cheapest anju to order at a pojangmacha?
Dried squid, roasted peanuts, and boiled quail eggs are usually the cheapest options at ₩2,000–₩3,000. Hotteok and gyeran jjim are also budget-friendly. You can assemble a full evening of drinking for ₩20,000–₩30,000 total if you stick to the cheapest items.
Can vegetarians eat anju in Korea?
Yes, but with some caveats. Many anju are meat or seafood-based, but Korean vegetarian and vegan options exist and are increasingly available. Tteokbokki, hotteok, gyeran mari, corn cheese, and various vegetable-based pancakes (pajeon) are vegetarian. At pojangmacha, you can request vegetarian options and most will accommodate. Temple food culture also offers vegetarian anju options if you’re interested in Buddhist dining.
Why is anju so salty?
Salt triggers thirst, which makes you want another drink. It’s deliberate. Historically, pojangmacha owners wanted customers to drink more because drinks have higher profit margins than food. This practice persists today as part of the culture. If you’re sensitive to salt, ask for lower-salt preparations (덜 짜게 주세요 — deol jjage juseyo).
What’s the deal with pairing raw fish with soju?
Raw fish (hoe) carries a small risk of parasites or bacteria. The alcohol in soju (typically 16–40% ABV) kills most pathogens. This pairing was created for food safety, not just taste. It’s so ingrained in culture that drinking beer with raw fish is considered unsafe and socially improper. Always pair raw fish with soju or another spirit, never with beer or wine.
Can I ask for healthier anju options?
Absolutely. Most pojangmacha will make lighter options if you ask. Request boiled vegetables, steamed seafood, or simply grilled meat without heavy sauces. You won’t get the same flavor intensity as traditional anju, but you can make choices that align with your dietary preferences. Makgeolli drinking culture actually emphasizes lighter, more delicate anju, so that’s an option too.
Is there a “best” anju or is it personal preference?
It’s personal, but certain anju are objectively considered “classics” for cultural and practical reasons. Chimaek, tteokbokki, dried squid, and gyeran mari are universally respected. But the “best” anju is the one that gets shared, that keeps a table of friends smiling between drinks, that pairs perfectly with what you’re drinking at that moment. In 35 years, my favorite anju changes depending on who I’m drinking with.
Final Thoughts
When I first arrived in Korea 35 years ago, anju was a mystery to me. I didn’t understand why we were eating dried squid at 11 PM on a Tuesday, or why a perfectly good evening required three different snack dishes. I thought it was excessive, inefficient, and confusing.
Now I understand: anju isn’t just food. It’s a social ritual. It’s the rhythm that turns individual drinking into collective bonding. It’s the vehicle through which Koreans say, “I trust you enough to share this meal with you. Let’s do this together.”
Whether you’re at a pojangmacha eating tteokbokki with strangers who’ll become friends, or at a upscale Korean BBQ restaurant sharing nakji bokkeum with colleagues, or at a noraebang table ordering corn cheese and singing badly — you’re participating in something that’s been refined over centuries. You’re part of anju culture.
My advice: Order more than you think you need. Share everything. Eat slowly. Stay hydrated. And remember that the best anju is always the one that brings people together. After 35 years, that’s the only rule I’m certain about.
— Ted K
Image Credits: Photos sourced from Unsplash. By using this site, you agree to our Privacy Policy and Disclaimer.