White wine for fish and chicken (left) and Red wine for red meat (right)
Koreans use refined rice wine fairly often for their cooking, including myself. It gets rid of the smell of meat and adds a refreshing taste to certain foods.
So I went looking for refined rice wine to add to our meal for the day. I went to a supermarket. Ah, wait a minute. I can’t get it at the supermarket like I could in Korea. So I went to a liquor store.
Of course I asked the wrong question and asked for cooking wine, and was given a red merlot and a white chardonnay. It cooked well with the meals, but I should have asked for the refined rice wine instead.
So I gave it a second try. This time the guy was puzzled until I said “like sake”.
Now I have found rice wine (It was Japanese sake), but at $27 Australian for 750ml compared to $8 for 1800ml in Korea. I might have to rethink my recipe list.
Nothing is ever perfect, is it?
Chicken breast – I was going to use white wine for this, but I didn’t have a cork screw
Meal of the day – Club sandwich ( filling includes iceberg lettuce, baby endive, tomato, cheese and chicken fillet)
I will still try to find refined rice wine (a cheaper one) but if I can’t find it, I guess I have to stick with a red and white wine. How are you following my recipes about the refined rice wine? Do you use other wines instead? What is your cooking wine?