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Best Anju (food) in San Francisco
“Food consumed with alcohol—a widespread Korean practice anchored by soju.”
What the real thing tastes like
Anju (Korean: 안주; Hanja: 按酒; pronounced [an.dʑu]) is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes. Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved. Certain types of foods consumed primarily as anju include golbaengi muchim, nogari with peanuts, and jokbal.
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Anju isn't a single dish—it's a whole category of eating, a Korean practice built around the idea that food and alcohol belong together. Whether it's golbaengi muchim, nogari with peanuts, or jokbal, anju spans main dishes and sides, all united by their role as the perfect companion to soju and other drinks. In Korea, this isn't a fancy pairing concept; it's how people actually eat when alcohol is involved.
Order it here when it has
- deeply rooted cultural practice
- diverse food range
- integral to Korean dining
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