If you go to the restaurant area at the entrance to a mountain, you'll see pajeon and makgeolli on every table. A foreign student asks, "Why is everyone eating the same thing?" He asked. The rule is simple. When you come down from the mountain, you have pajeon with makgeolli. We call this 'hasanju.' ## Why Pajeon and Makgeolli, of All Things? Makgeolli has long been the drink farmers had when they took a break from their work. That's why it's also called "nongju" (farmers' liquor). The drink that filled stomachs and soothed throats after sweaty hours of work carried over to the time after hiking. Pajeon has its reasons too. When you're hungry and worn out from a long walk, your body craves something greasy and hearty. Green onions and flour are easy to find, and you can fry a lot at once in a big pan, so it suits restaurants well too. ## Exception: People Don't Always Eat It That Way If you drove here, you shouldn't drink makgeolli. In that case, many people order sikhye or soda instead. Every mountain has its own circumstances, too. In some places, sanchae bibimbap or acorn jelly is more famous, and in others, dakbaeksuk (chicken soup) is popular. Some people drink dongdongju instead of makgeolli. Dongdongju is a rice wine with grains of rice floating on top. Also, hasanju, as its name suggests, is a drink you have after coming down the mountain. Drinking up on the mountain makes it easy to get hurt. That's why Koreans say, "Drinks come after you come down." ## Try Using It Right Away Once you sit down at the restaurant, just say, "One pajeon and one makgeolli, please." On weekends in autumn foliage season, it's crowded, so you might have to wait. Prices differ from restaurant to restaurant, so look at the menu first. If you have someone to go with, that spot is where the hike ends.