[1][2] Certain types of foods consumed primarily as anju include golbaengi muchim, nogari with peanuts, and jokbal.

Until the Joseon Dynasty, alcohol was mainly served in jumaks (a type of inn or tavern), where soups with rice, along with traditional alcohol such as makgeolli, were served to guests.

Since the introduction of beer and Western foods into Korea, mainly from Japan in the nineteenth century, bars and pubs have enjoyed a newfound popularity, and many types of Western foods have been consumed as anju.

Pajeon and makkeoli (or dongdongju) is a popular combination for rainy days.

[4] There are a number of different types of bar in South Korea, and each category sells different kinds of food and alcoholic beverage.