I usually use Refined Rice Wine to get rid of the meat smell. However it contains natural succinic acid which apparently gives a refreshing taste as well.
Here is the picture of the refined rice wine that I use.
It is 1.8 L. (about 6500 won, US $ 6.80)
I bought it a fairly long time ago, but I only use it for cooking purposes. So it lasts a long time. Its Korean name is “Chung-Ju“.
-Quick Korean lesson-
“Ju” (酒 in Chinese Chracter) means alcohol in Korean.
e.g. So-Ju, Maek-Ju (Beer), Poktan-Ju (boilermaker or mixed drinks in English)
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Ah, now I have found your answer to my question on another post of yours: what is Korean cooking wine called? “Cheong-ju.”
The bottle in the picture has Hangeul on it which looks like “HanKheunSul”.
The proper romanization is Cheong-ju. The Korean and Chinese spellings are respectively 청주 and 淸酒. ‘cheong’ does mean ‘clear.’
Not to be confused with the alcohol, there is also a reasonably sized city called Cheong-ju, 청주, 淸州.
I find it weird that you don’t define the first character of the two-character word Chungju in your “-Quick Korean Lesson-”
Although I don’t know Korean, I would venture to say that the “Chung” in “Chungju” means clear (æ·¸ in Chinese). Please correct me if I’m wrong.
b. cheng,
As far as I know, Japanese mirin isn’t 100% alcohol, but Chung ju is.
Also mirin has a slightly sweet taste (I heard that it has some kind of chemical but Chung ju doesn’t).
I hope I answered your question.
First, I must say, I love this site! I’ve never used the Korean “Chongju” when I cook, though I’ve seen it come up on here and in Korean cookbooks. I can tell that its far different from the typical Chinese cooking wine, but how does it differ (if at all) from something like Japanese Mirin? Thanks!