Nogari and Dried Squid: Quick and Simple Korean Bar Snacks Loved by Beer Drinkers

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 Korean drinking culture has an entire universe of flavors, textures, and traditions—and if you’ve been following this 14-day series on Korean alcohol and anju, you’ve probably noticed just how diverse these pairings can be. We explored hearty soups, sizzling stir-fries, crispy pancakes, and even smoky grilled fish. But today, we’re closing out the series with one of the most iconic and nostalgic bar snacks of all: nogari and dried squid.

These light, chewy, salty snacks are a staple at Korean pubs, old-school drinking tents, and even modern craft beer bars. They represent the simplest form of anju (drinking snacks)—no elaborate cooking, no complicated recipe, yet deeply tied to Korean food culture. If soju pairs beautifully with spicy stews and bold stir-fries, then nogari and dried squid are the soulmates of Korean beer and makgeolli.

As we wrap up the “Dried Snacks and Quick Bites (Mareun Anju)” category, this post will help you understand why these snacks hold a special place in Korean drinking culture, how they’re enjoyed, and how you can prepare them at home.

What Are Nogari and Dried Squid?

Before we dive into pairings and serving styles, let’s clarify what these snacks actually are—because they’re often misunderstood by non-Korean audiences.

Nogari (노가리)

Nogari refers to young dried pollock, typically smaller and softer than the full-grown dried pollock used for dishes like Hwangtae-gui (featured in Day 12 of this series). Because these fish are smaller and not fully dried to the stiff texture of hwangtae, they remain chewy, lightly salty, and easy to snack on.

Nogari is usually grilled lightly over open flame or pan-heated until warm and slightly crisp around the edges. It’s served with mayonnaise, spicy gochujang sauce, or a blend of both.

Dried Squid (오징어채 또는 마른 오징어)

Depending on the region or venue, this can refer to:

  • Whole dried squid (often grilled and slightly charred)

  • Thin shredded dried squid (ojingeo-chae), ready to eat

  • Spicy-seasoned dried squid (muchim-style)

The texture is firm and chewy, the flavor is savory and slightly sweet, and the aroma intensifies when lightly grilled. It’s incredibly simple—but addictive enough that nearly every Korean convenience store carries it year-round.

Why Koreans Love These Snacks: Flavor, Nostalgia, and Simplicity

Dried seafood snacks may be new to some international readers, but once you try them with the right drink, their appeal becomes obvious. Here’s why they’ve remained popular for generations:

1. They Pair Perfectly With Easy-Drinking Alcohol

These snacks shine with drinks that are:

  • crisp (beer)

  • light and slightly sweet (makgeolli)

  • carbonated and cleansing (lager or pilsner)

The salty, chewy texture makes you want to take another sip; the carbonation or mild sweetness resets your palate.

2. Zero Cooking Required

Korean pubs love serving nogari and dried squid because:

  • They store well

  • They require no actual cooking

  • They fit the fast-paced drinking culture

A quick toast on a grill or stove is enough to enhance aroma and texture.

3. Deeply Nostalgic

For many Koreans, these snacks bring back memories of:

  • drinking tents (pojangmacha) with friends

  • old neighborhood pubs

  • long conversations over cheap beer

  • late-night cravings in university days

They’re comfort food in the simplest form.

Nogari vs. Hwangtae: What’s the Difference?

Since Day 12 focused on Hwangtae-gui, let’s compare the two:

FeatureNogariHwangtae (Dried Pollock)
SizeSmall young fishLarge mature fish
TextureSoft & chewyFirm, fibrous
PreparationLight grillingMore intense grilling
FlavorMild, slightly sweetDeeper, concentrated umami
Typical DrinksBeer, makgeolliMakgeolli, soju

Nogari is the lighter, snack-friendly version—perfect for casual bar settings.

How to Prepare Nogari at Home (Simple Guide)

If you’ve never tried preparing it, here’s the simplest method:

Ingredients

  • 3–4 pieces nogari (dried young pollock)

  • 1 tbsp butter or 1 tsp oil (optional)

  • Mayonnaise

  • Gochujang or spicy sriracha

  • Lemon wedge (optional)

Instructions

  1. Lightly rinse the nogari to remove any residual powder.

  2. Heat a non-stick pan over medium-low heat (or use an air fryer at low temp).

  3. Toast the nogari for 1–2 minutes each side until the edges crisp slightly.

  4. Serve with mayo and spicy sauce on the side.

  5. Tear into bite-sized pieces and enjoy with cold beer.

How to Enjoy Dried Squid (Three Styles)

1. Lightly Grilled Whole Squid

Heat each side for 20–30 seconds over low flame.
The squid becomes softer, more aromatic, and easier to tear.

2. Shredded Dried Squid (Ojingeo-chae)

Serve as-is, or warm briefly in a pan to enhance aroma.
Pair with beer or makgeolli.

3. Seasoned Spicy Squid Strips

Often pre-seasoned with gochujang, sugar, and garlic.
Ideal as a standalone snack or late-night craving.

Perfect Pairings: What to Drink with Nogari and Dried Squid

This is where the snacks truly shine, connecting beautifully to earlier posts in this series.

1. Beer (맥주) – The Classic Pairing

Think of it as the Korean version of “beer and pretzels,” except more flavorful.
Light lagers, pilsners, or Korean domestic beers work best.

2. Makgeolli (막걸리) – A Surprisingly Good Match

The slight sweetness of makgeolli pairs wonderfully with salty dried seafood.
We explored this drink back in Day 4, and this is one of its most beloved pairings.

3. Soju (소주) – Minimal but Effective

Soju is not the main pairing choice, but chilled green-bottle soju can complement dried squid especially well.

Where You'll See Nogari and Dried Squid in Korea

If you plan to visit Korea, here are places where these snacks are nearly guaranteed:

  • HOF-style pubs (beer bars)

  • Pojangmacha (street tents)

  • Convenience stores (ready-to-eat versions)

  • Makgeolli bars

  • Live music pubs

  • Baseball stadiums (dried squid is iconic game-day food!)

Why This Post Matters in Your Korean Food Journey

This article marks the final entry of our 14-day Korean Alcohol & Anju Series.
Over the past two weeks, we’ve covered:

  • Korean drinking culture (main hub)

  • What anju is and why it matters (secondary hub)

  • Soju, makgeolli, and major alcohol types

  • Three major anju categories: soups/stews, stir-fries/pan-fried dishes, dried snacks

  • Iconic dishes like budae jjigae, haemul tang, jeyuk bokkeum, pajeon, and hwangtae-gui

Nogari and dried squid bring the journey full circle—simple, minimalist snacks that represent the most relaxed side of Korean bar culture.

Even if you’ve never tried dried seafood before, I encourage you to explore these uniquely Korean flavors. Start with nogari for something mild, then move on to dried squid for a more pronounced taste. Pair them with cold beer or smooth makgeolli, and you’ll understand instantly why Koreans love them.

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