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)
cooking wine, Ingredient Descriptions, refined rice wine, rice wineBookmark to:
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!
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.
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 (淸 in Chinese). Please correct me if I’m wrong.