Anju (food) explained

Anju
Creators:-->
Main Ingredient:various
Serving Size:100 g
Anju
Hangul:Korean: 안주
Hanja:Korean: 按酒
Rr:anju
Mr:anju
Ibox-Order:ko1, ko4, ko3

Anju (pronounced as /ko/) 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 (a type of inn or tavern), where soups with rice, along with traditional alcohol such as, 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 (or) is a popular combination for rainy days.[4]

DrySoupy or spicyOther
Beerdried nogari, dried shredded squid, jwipo, seasoned nuts, semi-dried squid, yukpoTteokbokkicorn cheese, fried chicken, pizza, twigim, sausage
Cheongjubugak, dasik, jeonggwabulgogi, hanu-gui, namul, jeon, jeongol, saengseon-hoe, sanjeok, yukhoe
Makgeollidubu-kimchi, golbaengi-muchim, kimchi, Dak-galbibindae-tteok, bossam, buchimgae, dotori-muk-muchim, hongeo-samhap, jeoneo-hoe, kimchi-buchimgae, mak-guksu, pajeon, raw oyster
Sojuagwi-jjim, budae-jjigae, dakbal, eomuk-tang, gamja-tang, jogae-tang, jukkumi-bokkeum, kimchi-jjigae, maeun-tang, fish cake-tanggopchang, makchang, samgyeopsal-gui, jokbal
Winecheese plattersteak

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.

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.

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.

See also

Further reading

Notes and References

  1. Book: Korean cuisine: an illustrated history. 2008. Reaktion Books Ltd. 978-1-86189-348-2. 110–123. Pettid, Michael J.. China.
  2. Web site: Food and drinks the Korean way. https://web.archive.org/web/20110529094044/http://articles.latimes.com/2011/may/26/food/la-fo-anju-20110526. dead. May 29, 2011. Los Angeles Times. 30 April 2013. 2011-05-26.
  3. News: 왕맥의 안주 마케팅/'Wang-mec's anju marketing. Kang. Dong wan. 2015-06-04.
  4. Web site: 비 오는 날 '파전·막걸리'를 찾게 되는 진짜 이유. 인사이트. ko. Why we are looking for Pajeon in cloudy day. 2019-05-31.
  5. Web site: 2014-06-04. Follies of Konglish. 2021-05-11. The Korea Times. en.