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  12th-Day Series: A Signature Anju Loved with Both Makgeolli and Soju If you're following this 14-day series on Korean alcohol and anju culture, you've already encountered the foundations of Korean drinking traditions, the major categories of anju, and a variety of iconic dishes—from hearty stews to sizzling stir-fries. Today, on Day 12 , we dive into one of Korea’s most cherished traditional drinking snacks: Hwangtae-gui , or grilled dried pollock. Unlike bold, spicy dishes like budae jjigae or the rich flavors of jeyuk bokkeum, Hwangtae-gui belongs to the category we explored on Day 7: Mareun Anju—Dried Snacks and Quick Bites , a collection of lighter, simpler dishes that pair beautifully with casual drinks such as beer and makgeolli. Yet Hwangtae-gui is special: although it’s technically a dried anju, it carries a depth, warmth, and comfort that make it equally beloved alongside soju. In this article, you’ll learn not only how this humble grilled fish became a cultural i...