Cheongju & Mirin (Cooking Wine)
์ฒญ์ฃผ ยท ๋ง์ cheong-ju ยท mat-sul
Rice wines that tame fishy and meaty odors
Korean recipes often call for a splash of cheongju (clear rice wine) or matsul (sweet cooking rice wine, much like mirin). They are used less for their own taste than for what they take away โ the smell of fish, seafood and pork.
- Korean name
- ์ฒญ์ฃผ ยท ๋ง์ (cheong-ju ยท mat-sul)
- What it is
- Rice wines that tame fishy and meaty odors
- Storage
- Store cheongju in a cool, dark place.
- Substitute
- Dry sake replaces cheongju; dry white wine or dry sherry also works.
- Recipes
- Used in 85 recipes on coo K food
Cheongju vs. matsul
Cheongju is a clear, dry rice wine of around 13โ16% alcohol, similar to sake; some brands are sold specifically for cooking. Matsul (also called mirim) is a sweetened cooking wine with less alcohol that adds gentle sweetness and gloss to braises and glazes. Recipes on this site call it mirin.
Why it is used
As the alcohol evaporates, it carries away volatile odor compounds, which is why a little rice wine is added when marinating fish, blanching shellfish or boiling pork. In marinades for bulgogi, galbi and braised short ribs, it also helps tenderize the meat and carries flavor into it. About a tablespoon per 200โ300 g of meat or fish is typical; add it early so the alcohol cooks off.
๐ง How to store it
Store cheongju in a cool, dark place. Refrigerate mirin after opening.
๐ Substitutes
Dry sake replaces cheongju; dry white wine or dry sherry also works. For matsul, use mirin, or cheongju with a pinch of sugar. Alcohol-free: a little ginger juice with a splash of rice vinegar.
๐ Where to buy
Look for it at Korean or pan-Asian grocery stores such as H Mart, or order it online โ it keeps well, so it is easy to stock up.
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