Only Koreans Enjoy These “Weird” Anju. Would You Dare Drink With Them?

FLip Korea
1 day ago
3 min read

Think Korean drinking food is just fried chicken and pancakes? Think again.Korea has a whole underground level of “weird anju”, dishes locals LOVE but foreigners usually stare at in shock.

These anju aren’t tourist-friendly. They’re intense, chewy, fermented, raw, or spicy in a way that makes you drink more just to survive.

Here are weird Korean anju that Koreans enjoy without hesitation… but foreigners rarely do.

Beondegi (번데기) : Silkworms With Soju

Let’s start strong.Beondegi, boiled silkworm pupae, is a classic street snack turned anju. The smell alone is enough to scare most people, but Koreans swear it’s nostalgic and protein-packed.

Why Koreans enjoy it:

Childhood memories
Savory, nutty flavor (once you get past the smell)
Cheap and filling

Why foreigners struggle:

Strong smell
Soft, popping texture
The fact that it’s… bugs

Best with: 소주 (Soju)

Found at: Street stalls, old-school bars

Raw Beef Liver & Omasum (간 & 천엽) : Only for the Brave

This is one of the most Korean-only anju out there. Gan & Cheonyeop is raw beef liver and raw omasum (cow stomach lining), served fresh with sesame oil and salt. Koreans love it for its freshness and texture, but most foreigners freeze at the word raw.

Why Koreans enjoy it:

Extremely fresh = premium quality
Clean, mineral-rich taste
Believed to be good for stamina

Why foreigners struggle:

Raw texture
Metallic taste of liver
Knowing it’s uncooked organs

Best with: 소주 (Soju)

Found at: Beef restaurants, butcher-style eateries

Gopchang (곱창) : Intestines With Maximum Flavor

Gopchang is grilled beef or pork intestines, loved for its rich, fatty flavor. Koreans consider it a delicacy, foreigners often panic at the word “intestines.”

Why Koreans enjoy it:

Juicy, fatty, savory
Amazing with soju
Deep, rich flavor

Why foreigners struggle:

Texture can be… chewy
Knowing what it is
Strong smell when grilling

Best with: 소주 & beer combo

Found at: Gopchang specialty restaurants

Hongeo (홍어) : Fermented Stingray That Burns Your Nose

This one is legendary. Hongeo is fermented stingray so strong it smells like ammonia. It literally makes your eyes water, but Koreans consider it the ultimate anju challenge.

Why Koreans enjoy it:

Acquired taste
Cultural pride
Clears your sinuses instantly

Why foreigners struggle:

The smell
The smell
And… the smell

Best with: Strong soju

Found at: Traditional restaurants, Jeolla-style bars

Sannakji (산낙지) : Live Octopus That Fights Back

Yes, it moves.Sannakji is raw baby octopus, cut fresh and served still wriggling. It sticks to your chopsticks, and sometimes your mouth.

Why Koreans enjoy it:

Freshness = quality
Chewy, clean taste
Serious drinking flex

Why foreigners struggle:

Movement
Suction cups
Fear of choking

Best with: Soju

Found at: Seafood restaurants

Dried Pollack / Dried Fish (북어 / 마른안주) : Chewy, Dry & Addictive

To foreigners, this looks like a snack from a survival kit.To Koreans, dried fish (마른안주) is a legendary anju, especially when drinking beer or soju slowly for hours.

Common types include:

Bugeo (북어) : dried pollack
Ojingeo (마른오징어) : dried squid

Usually torn by hand and dipped in gochujang + mayo, this anju is all about chewing, sipping, and talking.

Why Koreans enjoy it:

Extremely chewy = perfect for long drinking sessions
Salty and savory without being heavy
No cooking needed, pure drinking focus

Why foreigners struggle:

Very dry texture
Fishy smell
“Why am I chewing this for 10 minutes?”

Best with: 맥주 (Beer) or 소주 (Soju)

Found at: Hofs, convenience stores, home drinking

Weird Anju = True Korean Drinking Culture

These anju aren’t about comfort, they’re about experience, tolerance, and bonding. In Korea, eating weird food together is part of the fun, and surviving it together brings people closer… usually with another round of soju.

If you can handle these, congratulations, you’re drinking like a real Korean.