Somunnan Sungokju

A jeon made by thinly frying batter with chopped, well-fermented kimchi. The spicy and sour taste of kimchi blends with the savory flavor of oil, resulting in a crispy exterior and chewy interior. It pairs perfectly with makgeolli or dongdongju.

A jeon made by frying plenty of fresh chives until golden brown. It features the fragrant aroma and mild taste of chives, with a crispy yet soft texture. It's good to dip in soy sauce or enjoy as a makgeolli anju.

A dish made by filling buckwheat dough with a spicy filling of kimchi, glass noodles, and vegetables, then rolling and frying it. The savory flavor of buckwheat and the spicy filling create an excellent harmony, with a chewy and soft texture. It's excellent as a meal replacement or an anju.

A dish made by whisking eggs and rolling them into thick layers. It's mild, savory, and has a very soft and fluffy texture. It helps soothe the palate when eaten with spicy food and is sometimes dipped in ketchup.

A menu item featuring warm steamed tofu served with uncooked kimchi. The mildness of the tofu and the refreshing, crisp taste of the kimchi blend cleanly. It's good to enjoy as a light snack.

A dish of chicken gizzards stir-fried with garlic, chili peppers, etc. It has a uniquely chewy and firm texture and a salty, savory taste. It's popular as an anju for soju or beer.

A salad dish made with acorn jelly, fresh vegetables like lettuce and cucumber, and seasoning sauce. The slightly bitter yet savory taste and chewy texture of the jelly are excellent. It's good to enjoy as a light anju or appetizer.

A stew made by simmering well-fermented kimchi and tuna. The spiciness of the kimchi and the umami of the tuna are deeply infused into the broth. It's good to eat with rice as a meal or to drink the broth as a soju anju.

A representative Korean stew made by simmering pork and kimchi. The savory fat of the pork melts into the broth, creating a rich and spicy flavor. The hot broth is perfect for a hearty meal or as a side dish for drinks.

A stew made by simmering saury and kimchi together, allowing the deep flavor of the fish to infuse the broth. It's spicy and savory without being fishy. It's so good it's called a 'rice thief'.

A dish of stir-fried kimchi with tuna, served with warm tofu. The savory tuna kimchi stir-fry and mild tofu create an excellent harmony with a soft texture. It's very popular as an anju for makgeolli or soju.

A menu item where stir-fried pork and spicy kimchi are served with blanched tofu. The flavor of the meat and the spicy-sweetness of the kimchi enhance the taste of the tofu. It's a beloved menu item as a hearty anju.

A spicy soup made with fish roe, milt, and various vegetables. The popping texture of the roe and the refreshing, spicy broth are excellent. It's a good soup anju to pair with soju.

A clear soup dish with mussels. The broth is very refreshing and clean, and it's fun to pick out the mussel meat. It's affordable and not burdensome, making it a popular choice for a light drink snack.

Steamed white rice served in a bowl. It's eaten as a meal with stews or stir-fried dishes. It is a mild and soft staple food of Korea.

A dish of cartilage attached to pork bones, stir-fried in a spicy sauce. It features a unique chewy and crunchy texture with a spicy flavor. It's enjoyed with rice balls or as a soju anju.

A dish of deboned chicken feet grilled in a spicy sauce. Rich in collagen, it has a chewy and springy texture with an intense spicy flavor that stimulates the appetite. It's preferred as an anju because it's easy to eat.

Chicken pieces marinated in a spicy and sweet gochujang-based sauce and stir-fried with vegetables. The tender chicken and sauce blend well, creating a rich umami flavor. It's a popular menu item suitable for both meals and snacks.

Chewy baby octopus stir-fried with spicy sauce and vegetables over high heat. It has a smoky flavor and a spicy, sweet taste. It's good to mix with rice or enjoy as a snack.

A Korean home-style dish of squid, cut into bite-sized pieces and stir-fried in a spicy sauce. The chewy texture of the squid and the spicy sauce stimulate the appetite. It's often eaten as a side dish for rice or as an anju.

A dish of steamed fermented skate topped with seasoning sauce. It features the unique pungent aroma of skate and its soft flesh. Recommended for gourmets who enjoy skate.

A nourishing dish of octopus stir-fried with vegetables in a spicy gochujang sauce. The chewy texture of the octopus and the spicy flavor relieve stress. It's even more delicious when served with somen noodles or rice.

A dish of stir-fried baby octopus and pork belly in a spicy sauce. The freshness of the seafood and the savoriness of the pork belly harmonize to create a deep flavor. Eating it wrapped in perilla leaves or radish wraps is a delicacy.

A dish of stir-fried squid and pork belly in a spicy sauce. You can enjoy the chewy texture of squid and the tender texture of pork belly simultaneously. It's good as a side dish for rice and popular as an anju.

A dish of stir-fried octopus and pork belly mixed in a spicy sauce. The chewiness of the octopus and the savoriness of the pork belly harmonize well with the spicy sauce. It's a hearty menu item that can serve as both a meal and an anju.

A dish featuring spicy stir-fried pork (jeyuk bokkeum) served with warm tofu. The mild tofu balances the intense flavor of the meat, creating a good harmony. It's an anju that pairs particularly well with makgeolli.

A premium dish of freshly prepared live octopus, stir-fried immediately after being caught. It's much softer and more tender than regular stir-fried octopus. You can enjoy the natural flavor of fresh ingredients combined with the sauce.

Rice prepared to be stir-fried in the remaining sauce after finishing the main dish. It can be enjoyed as savory fried rice with added ingredients like seaweed flakes or sesame oil. It's an essential menu item to conclude a Korean meal.

A sashimi dish of live octopus, finely chopped and served with sesame oil and seeds. You can experience the vibrant, chewy, and slightly firm texture of the wriggling octopus. Dipping it in sesame oil enhances its savory flavor.

A set menu allowing you to enjoy mildly blanched squid, bitter acorn jelly salad, and savory jeon all at once. You can taste various textures and flavors at a reasonable price. It's good for a group to share as an anju.

A menu item featuring fresh live octopus sashimi paired with spicy and chewy buckwheat jeonbyeong. It's a great combination of fresh seafood and hearty jeon. This pairing is popular as a late-night snack.

A generous set featuring live octopus sashimi, seasoned acorn jelly salad, and jeon. It's a cost-effective combination offering freshness, savoriness, and spiciness all at once. It's a perfect spread for makgeolli or soju.

A nourishing anju made by mixing finely chopped live octopus with fresh yukhoe (beef tartare). The chewy texture of the octopus and the soft, savory taste of the yukhoe blend perfectly. It becomes more flavorful with each chew and is considered a top-tier anju.

A special set featuring live octopus, steamed fermented skate, and jeon. You can taste the pungent flavor of skate and the freshness of live octopus simultaneously. Recommended for those who want to enjoy a feast of diverse flavors.

The most popular rice makgeolli in Korea. It has good carbonation for refreshment, a clean taste, and is sweet. It goes well with any anju.

Makgeolli made with chestnuts, a specialty of Gongju. It has a strong, savory, and sweet taste characteristic of chestnuts and has a yellowish color. It's good for those who don't drink much alcohol to enjoy it like a dessert.

Makgeolli brewed using chestnuts from Buyeo. The sweet and savory flavor of chestnuts goes down smoothly. It neutralizes spiciness when consumed with spicy food.

A chestnut makgeolli from Chungju, with reduced sweetness and enhanced mildness. It retains the subtle aroma of chestnuts while boasting a clean aftertaste. Suitable for those who don't prefer sweet liquors.

A popular makgeolli made by a brewery with a long tradition. It has an excellent balance of smooth texture, moderate acidity, and umami. It has less hangover and is clean, making it a favorite among many drinkers.

A corn or rice makgeolli brewed with water from Chiaksan Mountain in Gangwon Province. It's characterized by its savory taste and cool refreshment. It pairs well with traditional Gangwon Province dishes or jeon.

A Sinan region makgeolli with no artificial sweetness. You can enjoy the natural savory and slightly bitter taste of rice. Recommended for those who prefer a more mature flavor.

A makgeolli brewed using traditional methods to recreate an old taste. It has a rustic yet deep savoriness and a non-turbid cleanliness. It's a dry makgeolli without sweetness.

A distinctive makgeolli from the Hampyeong region. It reduces sweetness, harmonizing well with food flavors without overpowering them. It's a liquor for those who prefer a clean and mild taste.

A dongdongju style where you can enjoy the clear top layer of Chiaksan Makgeolli. Rice grains float, and the taste is clear and clean, making it smooth to drink. It feels lighter and more refreshing than regular makgeolli.

A savory makgeolli made with pine nuts, a specialty of Gapyeong. The subtle aroma and rich savoriness of pine nuts linger in your mouth. It has a luxurious flavor, making it a special treat.

This is a local makgeolli produced in Haenam's Ttangkkeut Village. Made with rice grown with sea breeze, it has a deep and rich flavor. It is a traditional liquor that allows you to feel the local atmosphere.

A raw makgeolli made by the renowned liquor company Guksoondang. It maintains freshness for a long time through fermentation control technology, is highly carbonated, and refreshing. It has a clean taste that everyone can enjoy without complaint.

A makgeolli brewed with water from the foothills of Sobaeksan Mountain in Yeongju, Gyeongbuk. It emphasizes a savory taste with reduced sweetness, following old methods. It's characterized by a cool and crisp finish.

A dongdongju with a yellow hue, primarily made from corn. It has a strong, savory aroma and sweet taste characteristic of corn. Its flavor is doubled when paired with jeon or acorn jelly.

A traditional makgeolli made at the Deoksan Brewery in Jincheon, Chungbuk. Featured in Huh Young-man's 'Sikgaek', this liquor has a clean taste with less sweetness and a deep flavor. It is not heavy and can be enjoyed lightly.

A makgeolli that gained fame, brewed on Gado Island in Yeosu. It has a smooth, sweet, and refreshing finish. It's a delicious makgeolli popular among women.

A traditional liquor brewed with traditional nuruk in Geumjeongsanseong Village, Busan. It has a slightly sour taste and a deep nuruk aroma, creating a unique flavor. Recommended for those who like thick and rich tastes.

A premium makgeolli brewed using Naju's rice in the traditional way. It minimizes artificial sweeteners to preserve the natural, mild taste of rice. It's characterized by its clean and sophisticated flavor.

A premium raw makgeolli from Bae Hye-jeong Do-ga, made through raw fermentation. It harmonizes natural sweetness, not artificial, with a refreshing quality. It's smooth to drink and easy to enjoy.

A pure makgeolli brewed only with rice, nuruk (Korean traditional yeast), and water, without artificial sweeteners. Its taste varies with fermentation, characterized by a smooth, creamy texture and a fruity sweetness. It's popular among makgeolli enthusiasts.

A savory makgeolli made with peanuts, a specialty of Udo Island in Jeju. It has a rich, nutty flavor like peanut butter and a sweetness that fills your mouth. It's better enjoyed as a dessert drink or with light snacks rather than a meal.

A refreshing makgeolli made with yuzu, a specialty of Goheung. The fragrant citrus aroma of yuzu cuts through the thickness of the makgeolli, making it refreshing. Recommended for women or those who enjoy light alcoholic beverages.

A traditional liquor made by adding ginseng and jujube to rice wine, enhancing its health benefits. The subtle aroma of medicinal herbs and deep flavor combine to warm the body. It's a liquor that can be enjoyed as a nourishing treat.

A makgeolli served generously in a large kettle. You can experience the nostalgic taste and atmosphere of makgeolli drunk at rural markets. It's a cost-effective menu item for sharing among many people.

A dongdongju from Hwasun, Jeonnam, boasting a generous portion. It's a traditional liquor with floating rice grains, offering a superb savory and refreshing taste. It pairs well with anju like pajeon or acorn jelly.

Korea's most popular diluted soju brand. It has a clean and crisp taste and a moderate alcohol content, making it pair well with various foods. It's the national liquor most Koreans prefer.

A soju made with alkaline reduced water, resulting in a smooth throat feel. It's characterized by becoming even smoother when shaken. Its clean taste makes it pair well with spicy or stew dishes.

'Jinro is Back', a modern reinterpretation of Jinro soju. It features a retro bottle design and a mild, clean taste. Its low alcohol content makes it easy to enjoy.

This is a Korean lager beer made with clean malt and real carbonation. Its strong carbonation provides excellent refreshment and is good for quenching thirst. It adds coolness when paired with fried food or spicy dishes.

Refers to common Korean bottled beers (Cass, Hite, etc.). It's a lager-style beer with refreshing, crisp carbonation. Good for a light drink or mixing with soju.