![]() ![]() "We have another saying in Korea that stew warms up the body, and soju cools it down. It is a subtly sweet drink with a distinctive herbaceous character, usually bottled at. This oldest Korean alcohol drink is cloudy in appearance. This rice wine is known to be the oldest traditional Korean rice wine. This rice wine, also known as takju and nongju, is milky and has an alcohol content of 6-7 percent only. Ginseng is the dominant flavor, while the combination usually includes a blend of herbs and spices such as ginger, omija (Schisandra chinensis), goji berries, or cinnamon. Makgeolli is another sweet alcoholic drink made from rice. ![]() "The beauty of soju is that you can drink it with a lot of things: hangover foods, meaty pasta sauce, mussels in white wine broth we really love it with ramen or stews with deep flavor," says Yoon. Baekseju is a clear, herb-flavored Korean rice wine made with fermented glutinous rice. Since soju is light and on the refreshing side, it easily cuts through fried foods and fatty meats, making it a great companion for heavier meals and meat like short ribs, pork belly, dry-aged ribeye, and brisket - which is just one reason why it's a fixture at Korean barbecue joints around the world. ![]() Dry Sherry Dry sherry can be a good substitute for rice wine in a recipe. If your recipe calls for rice wine and you dont have any in your pantry, try one of the rice wine substitutes belowjust keep in mind that each one will have a slightly different flavor. Anju, which is Korean for dishes served with alcohol, spans a pretty wide spectrum, from fried vegetables, meat, and other street food hits to classic Korean dinner entrees like galbi and bulgogi, and raw seafood, oysters, crab, and clams - which are popular in coastal regions, explains Katianna Hong, chef and partner behind Korean-American deli and super Yangban Society, in Downtown L.A. Cheongju, a clear Korean rice wine, is another choice. ![]()
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