The view from the sea.
Korean drinking culture is heavily surrounded by food. Most alcohol consumption begins at dinner with soju, a distilled rice beverage. If there's enough motivation within the group, drinking can carry on to a second, third, and maybe even a fourth location. Typically, as the soju continues to pour, the snacks will also continue to find their way onto the table. One delicious type of anju (안주), to the well adjusted foreigner, is dried anchovies, or myalchi (멸치).
At a favorite eclectic watering hole, called Bar Da, the myalchi is served with peanuts and gochujang (고추장). Bar Da (Bar 다, 바다) is Korean for 'sea'. This establishment is unique to Korea, with its vast selection of distilled spirits, good music, and dive-bar-esq atmosphere. Any homesick Portlander can find solace in a shot of Jameson and some kind of bottled beer at Bar Da.
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