easy and easy

  A comforting, ocean-fresh classic that captures the heart of Korean drinking culture Korean cuisine has a remarkable way of combining warmth, bold flavors, and communal enjoyment—all elements that come together beautifully in haemul tang (해물탕), Korea’s iconic spicy seafood soup. If you’ve been following along in this series on Korean drinking culture, you’ll already know that soup-based anju (gukmul anju) hold a special place at the table. They offer not only comfort and heat but also a perfect counterbalance to the crisp bite of Korean spirits like soju. Today’s topic, haemul tang, is one of the most beloved gukmul anju dishes in Korea. Whether served in a bustling seafood restaurant along the coast, a cozy pub in Seoul, or a family home on a chilly night, haemul tang always promises a dramatic, aromatic bowl of ocean flavor. Its bright red broth, bubbling fiercely at the center of the table, signals warmth, generosity, and the communal spirit of Korean dining. This post is t...

 When most people think of tteokbokki , they picture bustling Korean streets, orange-red sauce bubbling in wide pans, and students lining up after school. But there’s another side to this iconic dish— tteokbokki as anju , a beloved Korean drinking snack enjoyed at home and in casual pubs. Beyond being a quick street snack, tteokbokki has transformed into a social dish—its bold flavors and chewy texture making it one of Korea’s favorite drinking companions. From Street Snack to Drinking Companion Traditionally, tteokbokki was an affordable street food meant to fill hungry stomachs quickly. Over time, its role expanded. As home drinking culture grew and casual bars (pojangmacha and hofs) became popular, tteokbokki evolved into a perfect shareable anju . Why did it make this transition so seamlessly? Strong flavors that stand up to alcohol Chewy texture that encourages slow eating Saucy base that pairs beautifully with fried or grilled add-ons Customizable heat and...

Jeyuk Bokkeum (photo by easyn)   Bold heat, sizzling pork, and the perfect rice wine companion When Koreans crave something spicy, satisfying, and made for sharing with drinks, Jeyuk Bokkeum is often the first dish that comes to mind. This fiery pork stir-fry is one of the most popular bokkeum anju (stir-fried drinking dishes) —loud in flavor, fast on the table, and impossible to eat quietly. Rich with chili paste, garlic, and caramelized pork, Jeyuk Bokkeum is especially loved as a companion to makgeolli , Korea’s lightly fermented rice wine. Together, they create a balance of heat and softness that defines many Korean drinking tables. This post is part of your Day 9 spoke content , connected to: → Stir-Fries and Pan-Fried Dishes (Bokkeum Anju) hub → Makgeolli hub → Soju hub (optional pairing)  What Is Jeyuk Bokkeum? Jeyuk (제육) means pork, and bokkeum (볶음) refers to stir-frying over high heat. Jeyuk Bokkeum is made by marinating thin slices of pork—usually por...

  One pot, many stories—Korea’s most unforgettable comfort anju Few Korean dishes tell a story as vividly as Budae Jjigae , often translated as Korean Army Stew . Bold, spicy, and unapologetically indulgent, this bubbling stew is both comfort food and cultural history— and one of the most popular gukmul anju (soupy drinking foods) enjoyed with soju . If you’re new to Korean food, Budae Jjigae may look unusual at first. Sausages, Spam, instant noodles, kimchi, and chili paste all in one pot? Yet one spoonful explains everything. Savory, spicy, smoky, and deeply satisfying—this is a stew built for sharing, late nights, and long conversations over drinks. This article is a spoke post connected to: → Soups and Stews (Gukmul Anju) hub → Soju hub  What Is Budae Jjigae? Budae (부대) means “military base,” and jjigae (찌개) means “stew.” Budae Jjigae was born in the years following the Korean War, when food was scarce. Koreans living near U.S. military bases creatively used...

  The light, casual side of Korean anju culture Not all Korean anju comes bubbling in a hot pot or sizzling on a grill. Some of the most beloved drinking snacks are humble, dry, and wonderfully simple. Welcome to the world of mareun anju —Korean dried snacks and quick bites that require little preparation but offer big comfort. These are the foods you casually nibble between sips of beer or makgeolli, often ordered without much thought, yet deeply tied to everyday Korean drinking culture. This article introduces mareun anju as a category hub, explaining what it is, why it works so well with lighter alcohol, and how it connects to specific dried snack dishes explored later in this series.  What Is Mareun Anju ? Mareun (마른) means “dry,” and mareun anju refers to snacks that are: Dried, lightly grilled, or minimally cooked Easy to prepare or ready-to-serve Light in flavor compared to soups or stir-fries Designed for slow, relaxed drinking Unlike bold, spic...

  The sizzling heart of Korean anju culture When Korean food meets fire, oil, and bold seasoning, the result is bokkeum anju —stir-fried and pan-fried dishes made to be enjoyed with alcohol. These sizzling plates are loud, aromatic, and irresistibly savory, perfectly matching the lively mood of shared drinks. From spicy pork stir-fries to chewy seafood and crispy pan-fried classics, bokkeum anju represents the most energetic side of Korean drinking culture . This article serves as a category hub , helping readers understand what bokkeum anju is, why it works so well with soju and makgeolli , and how key dishes connect across your anju series.  What Is Bokkeum Anju ? In Korean, bokkeum (볶음) means “stir-fried” or “pan-fried,” usually cooked quickly over high heat with oil, garlic, and seasoning. As anju, bokkeum dishes are designed to be: Savory and salty Spicy or boldly seasoned Quick to cook and serve Aromatic and attention-grabbing You’ll often hear bo...

  Your essential guide to Korea’s most comforting drinking dishes Korean drinking culture is rich, varied, and deeply connected to food. Among all types of anju —foods enjoyed with alcohol—few categories are as comforting and satisfying as gukmul anju , or soup- and stew-based drinking dishes . These warm bowls are more than just food; they create atmosphere, ease, and connection. Especially when paired with Korea’s most iconic spirit, soju , gukmul anju offers the perfect balance of heat, flavor, and refreshment. In this guide, we’ll explore what makes gukmul anju special , why they pair so well with soju , and how popular dishes such as Budae-jjigae, Haemul-tang, Gamjatang, and more fit into Korea’s broader drinking culture. This article also serves as a hub page , connecting readers to deeper dives on individual soup-based anju dishes. What Is Gukmul Anju ? In Korean, gukmul literally means “broth,” and anju refers to any dish eaten with alcohol. Put together, gukmul an...

 Makgeolli is one of Korea’s best-loved traditional alcoholic beverages, yet it remains one of the most misunderstood outside of Korea. Many people imagine it only as a cloudy, milky rice wine served in rustic villages, but today’s Makgeolli culture tells a much richer story. Alongside centuries-old brewing practices, new craft brands, regional specialties, and restaurant pairings are reshaping its identity in Korea and abroad. This article serves as the mid-level hub for understanding Makgeolli within Korean drinking culture. Unlike beginner-friendly introductions or fermentation-focused deep dives, here we explore how Makgeolli is categorized, how it differs by region, how to select one based on taste profile, and its modern resurgence in Korea’s dining and bar scenes. If you are planning to explore Korean anju culture in the coming days, this guide will help you understand why Makgeolli pairs so naturally with many savory dishes—including several anju recipes we will cover late...