Food & Beer Culture

Chimaek pairs fried chicken (chikin) with beer (maekju). It emerged in the 1970s, after Korea's first vegetable oil hit the market in 1971 and poultry farming expanded. It became a national dish during the 2002 FIFA World Cup, when fans ordered chicken and beer while watching matches.

Korean Fried Chicken is crispy-fried, often twice, and comes seasoned or sauced. The cold, mildly bitter lager rinses the oily film from the palate and tames the heat. Daegu is considered the heartland of Korean fried chicken and even hosts a Chimaek Festival.

Drinking happens at a hof, a beer hall serving draft beer. The word comes from the German 'Hof.' It's paired with anju, dishes meant to accompany drinking: pajeon, a pancake made with scallions; golbaengi-muchim, a spicy salad of sea snails; dried squid; or grilled meat.

Koreans rarely drink without food. Anju isn't considered a side dish but its own category of food meant to accompany alcohol. The table usually holds one shared platter, with everyone serving and refilling each other.

In Hongdae and Itaewon, brewpubs have expanded the menu. There, an IPA pairs with fried chicken, a stout with grilled meat. Alongside this, the classic evening of Cass and chicken still thrives. Anyone wanting something fresh on the side orders pickled radish, which cuts through the fat. Especially after work, Seoul's hofs fill up fast.