My Korean Kitchen » cooking-wine http://mykoreankitchen.com A Practical Guide to Korean Food and Korean Fusion Food Fri, 13 Nov 2009 08:18:26 +0000 http://wordpress.org/?v=abc en hourly 1 Refined Rice Wine http://mykoreankitchen.com/2006/09/19/refined-rice-wine/ http://mykoreankitchen.com/2006/09/19/refined-rice-wine/#comments Tue, 19 Sep 2006 07:04:42 +0000 sue http://mykoreankitchen.com/2006/09/19/refined-rice-wine/
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    • ]]>     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.

    Refined rice wine

    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)

    Related posts:

    1. My New Cooking Wine – Temporary? or Permanent?
    2. King Oyster Mushrooms and Prawns on Rice
    3. Chinese Dates (Daechu in Korean)

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