Korean Drinks and Anju

Soju is the clear distilled liquor you will see most often in Korean restaurants. It is usually poured into small glasses. You can order it in all kinds of places, from barbecue restaurants and seafood restaurants to pojangmacha.

Beer is commonly served by the bottle, can, or on draft. Many people order it with fried foods or spicy dishes. Draft beer often comes in a large glass, making it easy for each person in a group to have their own.

Makgeolli is a cloudy rice wine. People often give it a gentle shake to mix it before drinking, but be careful before opening the bottle so it does not overflow. It is considered a good match for jeon, Korean pan-fried savory pancakes, and the culture of eating makgeolli with jeon on rainy days is often talked about.

Somaek is a mix of soju and beer. It is usually mixed right at the table, and everyone has their own preferred ratio and style. The alcohol can hit faster, so if it is your first time trying it, it is safer to drink slowly.

At Korean drinking tables, it is common for people to pour for one another rather than filling their own glasses. When receiving a drink from someone older or more senior, many people hold the glass with both hands. When pouring, holding the bottle with one hand while lightly supporting the bottle or your arm with the other can look polite.

A toast is the signal to raise your glass and drink together. In Korean, people say “geonbae” (건배, “cheers”). Do not clink glasses too hard. If someone is not drinking or wants to drink slowly, it is best not to pressure them.

It is fine to refuse alcohol. You can say “jeoneun jogeumman masilgeyo” (저는 조금만 마실게요, “I’ll only drink a little”) or “oneureun sureul an masyeoyo” (오늘은 술을 안 마셔요, “I’m not drinking today”). Ordering water or a soft drink as well is completely normal. Drinking sessions can run long, so think ahead about how you will get back to your accommodation.

Anju means food eaten with alcohol. It can be anything from simple snacks to stews, grilled dishes, or sliced raw fish. In Korea, many places expect you to order food along with drinks rather than alcohol alone. At some bars, ordering anju is the norm.

Common anju include Korean Fried Chicken, Samgyeopsal, Pajeon, Seafood Pancake, Kimchi Jeon, Tofu Kimchi, Spicy Whelk Salad, and Steamed Egg. When people want a hot broth, popular choices include Eomuk-tang, Spicy Fish Soup, and Mussels Soup.

Anju is usually shared. A large plate is placed in the middle, and everyone takes portions onto their own small plates. Spicy sauces, seafood, pork, and broth ingredients vary from restaurant to restaurant. If allergies, religious dietary rules, or vegetarian needs matter to you, always confirm directly before ordering.

There are no fixed rules, but certain combinations are common in Korean restaurants. They are useful references when you are ordering for the first time.

• Soju is often paired with bold-flavored foods such as pork belly, hoe, sliced raw fish, Bossam, and Jokbal.
• Beer is often chosen with crispy fried foods such as chicken, French Fries, and Dakgangjeong.
• Makgeolli is well known as a match for savory pancakes such as pajeon, Kimchi Jeon, Bindaetteok, and Potato Pancake.
• Somaek is often drunk with grilled meat, spicy stir-fries, and fried foods. With strongly flavored food, the taste of the alcohol can feel less intense.
• If you do not handle spicy food well, ask before ordering: “deol maepge ganeunghaeyo?” (덜 맵게 가능해요?, “Can you make it less spicy?”). Dishes with sauces already prepared may be hard to adjust.

In Korean restaurants, you look at the menu and order drinks and anju together. If there is a call button on the table, press it; if not, lightly raise your hand to get a staff member’s attention. Some places are used to customers calling out, but in a busy restaurant, a short “yeogiyo” (여기요, “excuse me”) is enough.

To start, it is easiest to order one type of alcohol and one anju dish. If you are with a group, add another anju to share. Brothy anju is good when you want to sit and talk for a while, while grilled or fried anju can be filling enough to feel like a meal.

An empty glass does not mean you must drink more. Drink water often, and eat food along with the alcohol. If you do not feel well, order a nonalcoholic drink instead. After drinking, do not drive; choose a safe way to get around, such as public transportation, a taxi, or walking.

Haejang refers to food or actions meant to soothe your stomach the day after drinking. In Korea, many people turn to hot, brothy dishes for haejang. Typical examples include Haejang-guk, Bean Sprout Gukbap, Dried Pollack Soup, and Seolleongtang.

Some people like to sweat it out with a spicy broth, while others choose a clear soup or porridge. Soft foods such as Abalone Porridge and Vegetable Porridge are also common choices. At convenience stores or bunsik, casual snack-food shops, many people eat Ramen as a hangover food too.

You cannot assume that hangover food will undo the effects of alcohol. Everyone’s body responds differently. If you feel very unwell or are worried about your health, it is important to drink less and get enough rest. Ingredients and broths vary by restaurant, so always confirm allergies or vegetarian requirements.