|Place of origin||Korea|
|Main ingredients||Any combination of appetizer and alcoholic beverage|
|Cookbook: Anju Media: Anju|
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.
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.
By types of liquor
Some foods are considered to be best complemented by certain types of alcohol. For example, samgyeopsal, barbecued 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.
- 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: [hopʰu ha.usʰɯ]): Hof houses (a German loan word) sell a number of relatively inexpensive alcoholic beverages. Various international dishes are served here as well.
Nogari (young Alaska pollock) with peanuts
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