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)
I noticed some foreigners buy brown rice when they visit Seoul (Itaewon). Which means they don’t think it’s available at the local market. So I am going to show you what it looks like (just one brand) and teach you the Korean name for brown rice.
This is the brown rice I usually get at Homeplus. It’s a 4kg bag and costs about 11,000 won. 
They also do have a smaller pack(1kg bag or less as well) for about 2800 won.
“Hyun mi” is the Korean name for brown rice, so if you can’t find where it is at the super market, you can ask for it from now on. However there is also Glutinous brown rice which is “Hyun mi chap ssal” in Korean, so don’t pick that up if you want normal brown rice.
When you cook the brown rice, it is best to use a pressure cooker, if you don’t have one make sure you soak the rice before you steam or boil it.
