Korean Alcohol & Food Pairing Guide

In Korean drinking culture, alcohol is rarely consumed alone. Every drink calls for anju (안주) — food specifically chosen to accompany alcohol. This isn't just bar snacks; it's a deeply ingrained cultural practice where the food and drink are considered equal partners.

The concept goes beyond mere pairing. Koreans believe that the right anju enhances the drink, the drink enhances the food, and the combination creates something greater than either alone. Ordering drinks without anju at a Korean bar would be like ordering pasta without sauce at an Italian restaurant — technically possible, but you'd be missing the point.

There's even a verb for it: "안주하다" (anjuhada) — to eat food with alcohol. The food is not secondary; it's integral to the experience.

Makgeolli's mild sweetness, gentle acidity, and slight effervescence make it one of the most versatile drinks for food pairing. Its relatively low alcohol (5-8%) means it refreshes rather than overwhelms.

• Pajeon (파전) — Green Onion Pancake
  The definitive makgeolli pairing. Crispy on the outside, tender inside, with the savory-sweet green onion flavor cutting through makgeolli's creaminess. On rainy days, Koreans have an almost Pavlovian response: rain → pajeon → makgeolli.
• Bindaetteok (빈대떡) — Mung Bean Pancake
  A traditional market staple. The earthy, hearty mung bean pancake with its slightly crispy edges is makgeolli's original companion from market stalls.
• Kimchi Jeon (김치전)
  Tangy, spicy kimchi pancake. The acidity of fermented kimchi mirrors makgeolli's own fermented character, creating a harmonious match.
• Dubu-kimchi (두부김치)
  Soft tofu with stir-fried kimchi and pork. The mild tofu absorbs and balances the spicy kimchi, while makgeolli cools everything down.
• Sundae (순대) — Korean Blood Sausage
  Chewy, savory blood sausage dipped in salt and pepper. A classic market-drinking combination.
• Fried Chicken
  A modern but excellent pairing. Makgeolli's natural carbonation and acidity cut through the oil and batter like a charm.

Explore all makgeolli varieties to find your favorite pairing partner.

Traditional soju (25-45% ABV) is a strong, clean spirit that acts as a palate cleanser between bites of rich, bold food. The pairing philosophy: match intensity with intensity.

• Galbi (갈비) — Grilled Short Ribs
  The charcoal-grilled, soy-marinated beef ribs with their smoky sweetness are soju's perfect counterpart. The spirit cuts through the rich marbling.
• Samgyeopsal (삼겹살) — Grilled Pork Belly
  Thick-cut pork belly grilled at the table, wrapped in lettuce with garlic and ssamjang. The fat-heavy meat practically demands soju's cleansing burn.
• Bossam (보쌈)
  Boiled pork belly sliced thin, served with kimchi and fermented shrimp paste. The combination of textures and fermented flavors with soju is quintessentially Korean.
• Hoe (회) — Korean Sashimi
  Fresh raw fish, often served with a spicy dipping sauce. Soju's clean character enhances the fish without competing. Coastal cities like Busan practically run on this combination.
• Jokbal (족발) — Braised Pig's Feet
  The collagen-rich, tender pig's feet braised in soy sauce and spices. A legendary late-night anju in Seoul.
• Dakbal (닭발) — Spicy Chicken Feet
  Fiery, chewy chicken feet in gochujang sauce. Not for the faint-hearted, but soju tames the heat.

Browse traditional soju varieties for your next BBQ night.

Cheongju (clear rice wine, 12-18% ABV) is the elegant sibling in the Korean alcohol family. Its refined, clean character pairs with more delicate flavors than soju or makgeolli.

• Hanjeongsik (한정식) — Korean Full Course
  The traditional multi-course Korean meal with its dozen small dishes. Cheongju's versatility handles the variety of flavors — from subtle namul (vegetables) to savory jjigae (stew).
• Grilled Fish (생선구이)
  Simply grilled mackerel, hairtail, or other Korean favorites. Cheongju's clean rice character complements fish without overwhelming it — similar to how Japanese sake works with sashimi.
• Japchae (잡채)
  Stir-fried glass noodles with vegetables and sesame oil. The subtle sweetness of both the dish and the cheongju creates a gentle harmony.
• Steamed Egg (계란찜)
  Light, fluffy steamed egg custard. A mild anju for a mild drink — sometimes the best pairings are the simplest.
• Jeon Platter (모듬전)
  An assortment of pan-fried dishes: shrimp, zucchini, fish cake. The breadth of flavors in a jeon platter matches cheongju's adaptability.

Discover cheongju varieties in our collection.

Korean fruit wines (과실주) range from dry and tart to sweet and dessert-like, with ABV typically between 7% and 15%. Pairing depends heavily on the specific fruit and sweetness level.

• Cheese and Charcuterie
  A Western-style pairing that works beautifully with Korean fruit wines. Plum wine (매실주) with aged cheese, or bokbunja (black raspberry wine) with soft brie.
• Dark Chocolate
  Especially with bokbunja (복분자) or black rice wine. The tannins and berry flavors echo the chocolate's richness.
• Dried Fruits and Nuts
  Almonds, walnuts, dried persimmon (곶감). A refined, easy anju that lets the fruit wine's character shine.
• Light Desserts
  Rice cakes (떡), fruit tarts, or Korean cookies (한과). Sweet wines like omija (five-flavor berry) wine pair naturally with desserts.
• Salad and Fresh Vegetables
  A crisp, dry fruit wine alongside a light salad can be surprisingly refreshing — especially in summer.

See all Korean fruit wines available.

For when you need a fast answer:

Drink	Best Pairings	Avoid
Makgeolli	Pancakes, fried food, kimchi dishes	Very delicate flavors (overpowered by creaminess)
Traditional Soju	Grilled meat, raw fish, rich/fatty food	Sweet desserts (alcohol clash)
Cheongju	Full-course meals, grilled fish, subtle dishes	Very spicy food (overwhelms the delicate wine)
Fruit Wine	Cheese, chocolate, nuts, desserts	Heavy, greasy food