No other country does bar food like South Korea. Alongside the cuisine’s robust drinking culture exists the equally rich tradition of crispy, creamy, chewy, salty, spicy anju (drinking snacks) for soaking up a night’s libations. Depending on what’s being poured, these might include fried bites such as dakgangjeong (fried chicken) and the vast array of jeon (savory fritters); grilled meats like samgyeopsal (grilled pork belly); belly‑warming bowls of kimchi jjigae (kimchi stew) and jogaetang (clam soup); or gooey, stretchy corn cheese.
That last one is a dream for cheese-pull enthusiasts and anyone looking to throw together a low-fuss, crowd-pleasing snack or side dish. (Corn cheese is also a classic side dish with Korean barbecue.) Toss corn kernels (traditionally canned) in a hot, butter‑slicked skillet with salt and a dash of sugar to enhance their sweetness and encourage flavorful browning. Stir
