Anju (food)

Until the Joseon period, 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. == 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. ==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. • Hof house (): Hof houses (a German loan word) sell a number of relatively inexpensive alcoholic beverages. Various international dishes are served here as well. • Pojangmacha: 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. • Chimaek: Restaurants which serve fried chicken with beer. ==Sample images==

Image:Korean.cuisine-Anju-nogari.and.nuts.jpg|Nogari (young Alaska pollock) with peanuts Image:Korean.cuisine-Nakjibokkeum-01.jpg|Nakji bokkeum with somyeon (fried octopus in gochujang with fine noodles) Image:Korean cuisine-Dubu kimchi-01.jpg|Dubu kimchi == See also ==