Soju, Makgeolli, or Beer?
In a Korean bar, three drinks rule the table: soju, makgeolli, and beer. Each has its moment, and knowing which to reach for makes any meal better. Soju is clean and neutral, makgeolli is soft and tangy, and beer is crisp and refreshing — the trick is matching them to your anju (drinking food).
What Goes With What
Makgeolli loves jeon above all — the fizz and gentle sweetness cut through fried, savory pancakes perfectly. It also flatters seafood and lighter dishes. Soju shines with bold, spicy, or grilled flavors: gochujang bulgogi, spicy stews, and rich anju. Beer is the all-rounder, especially good with fried food and cheese — think our bacon cheese jeon.
A classic Korean move is “somaek” (soju + beer), a light, easy mix that keeps a long night going.
Build Your Table at Dalmakdalmak
We pour all three — over twenty makgeolli, clean soju, and cold beer — so you can mix and match across a night. Order a few anju, and let our staff suggest the drink that makes each one sing.
Find us in Insadong, one minute from Anguk Station Exit 6, open every day from 3 PM to midnight.
