Namdaemun
business hours
Monday: 1100 Am-2100 Pm
Tuesday: 1100 Am-2100 Pm
Wednesday: 1100 Am-2100 Pm
Thursday: 1100 Am-2100 Pm
Friday: 1100 Am-2100 Pm
Saturday: 1100 Am-2100 Pm
Sunday: Closed
Anju ( 안주 ; 按酒[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 .
Until the Chosun 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. Nowadays, anju is good market source of grocers.
Some foods are considered to be best complemented by certain types of alcohol. For example, samgyeopsal , grilled pork belly, is considered to go best with soju, while fried chicken or Korean seasoned chicken goes well with beer. Pajeon and makkeoli (or dongdongju) is a popular combination for rainy days.
is a traditional Japanese dish made from thin slices of premium quality raw fish. ... There are many ways of handling and packing fresh tuna
is a traditional korean tuna salad of raw tuna marinated in soy sauce, sesame oil, and onions. Here it's served over sushi rice with your favorite toppings.
Yuk-hoe is the Korean version of steak tartare. Yuk means meat and hoe means sashimi. A tender cut of beef is thinly sliced and often mixed with a marinate of soy sauce, garlic, sugar, sesame oil, salt and pepper. It's served on a platter with the raw egg on top and some thinly sliced Korean pear.
Galbijjim (or kalbijjim, kalbi jjim) is braised beef short ribs, which is typically served on traditional holidays and special occasions in Korea.
it's actually quite flavorful and texturally interesting when grilled and sliced into more manageable, bite-sized pieces. Gopchang tends to be quite fatty, and fat means flavor.
LA galbi is a style of galbi – barbecued beef short ribs – cut thinly (about ¼ inch thick) across the bones. ... I enjoyed the galbi a lot even though I was a little surprised to see the short ribs cut thinly and across the bone. Regular galbi in Korea is cut differently. It's cut across and along the bone.
Pajeon is a Korean savory pancake made with scallions. Pa means scallion, and jeon means pan-fried battered food. The most popular variation is made with seafood (haemul), hence the name haemul pajeon
Samgyetang (삼계탕, 蔘鷄湯) means ginseng chicken soup and it is a popular stamina food in summer. Korean ancestors believed that you can supplement your lost energy by having this soup.
Kimchi is stir-fried with pork and served with sliced tofu that has been either boiled or pan-fried. Dubu kimchi is a popular drinking snack in Korea.
The fish there is so fresh and delicious that I couldn't resist trying out this simple, tasty, traditional Korean …
is firm and white with a mild, slightly sweet, almost nutty flavor. Small fried squid are often firm and chewy, but they should not be rubbery. Fried calamari usually gets served with a garlicky aioli or a marinara sauce for dipping, and in any preparation, squid readily takes on the flavor of the dish
This spicy-but-sweet glazed shrimp is light and flavorful. Grilled to perfection, this mango chili shrimp is perfect as an appetizer, a main dish, …
This spicy-but-sweet glazed shrimp is light and flavorful. Grilled to perfection, this mango chili shrimp is perfect as an appetizer, a main dish, …
is a spicy stir-fried squid. If you love squid and spicy food, this flavor packed dish is easy to make with a few Korean staple …
is a spicy stir-fried Octopus. If you love squid and spicy food, this flavor packed dish is easy to make with a few Korean staple …
reflecting an Asian frying technique that renders out the fat in the skin, transforming it into a thin, crackly and almost transparent crust.
Stir fried with fresh local vegetable with Oyster sauce.
"It is also worthy to note that the chicken feet for this Korean dish is ... Typically grilled, the chicken feet coated with a spicy sauce made from ... "