Anju (food)


Bulgogi and nakji bokkeum being served as anju along with soju
Course Hors d'oeuvre
Place of origin Korea
Main ingredients Any combination of appetizer and alcoholic beverage
Cookbook: Anju  Media: Anju
Hangul 안주
Revised Romanization anju
McCune–Reischauer anchu
Jokbal, boiled pig's feet in soy sauce, similar to eisbein in German cuisine.

Anju (Korean pronunciation: [andʑu]) is a general term for a Korean 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.


Until the Chosun 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. nowadays, anju is good market source of grocers.[3]

By types of liquor

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. Pa-jun and makkeoli (or dongdongju) is a popular combination for rainy days.

By the place where alcohol is served

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

Sample images

See also


  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".

Further reading

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