Rice wine
A clear, mild wine made from fermented rice, used in Korean cooking mainly for marinades and to tame fishy smells.
Clear Korean cooking rice wine (cheongju) or the sweeter cooking wine mirim is sold in Asian grocery stores and online. Japanese sake from a wine or liquor shop works just as well.
Substitute:
Dry sherry or a dry white wine come closest, though they taste a little fruitier. If you use Japanese mirin the dish turns sweeter, so cut back slightly on the sugar in the recipe.
Used in
BulgogiPaper-thin beef in a sweet-savory marinade, seared fast and hard75 minEomuk BokkeumFish cake strips with onion and chili, glossed in a soy sauce glaze20 minGalbijjimSoy-braised beef short ribs with radish, carrot and shiitake2 hJeyuk BokkeumPaper-thin pork in a gochujang marinade, seared hot with plenty of vegetables60 minKimchi BokkeumStir-fried kimchi with pork belly — on the table in 20 minutes20 minKimchi-JjimBraised pork belly with long-aged kimchi90 min