Korean Job Discussion Forums

MollyBloom · Joined: 21 Jul 2006 Location: James Joyce's pants

Just wondering if anyone has used soju in sauces or as a marinade....or even if it's a good idea Shocked

ED209 · Joined: 17 Oct 2006

Thought you had run out of cooking gas or something.
You could probably make vinegar.

The evil penguin · Posted: Mon Aug 17, 2009 5:02 pm Post subject:

MollyBloom · Joined: 21 Jul 2006 Location: James Joyce's pants

I just have a bunch of it in my fridge that I don't want to drink, so I am thinking of different things to do with it.

samcheokguy · Joined: 02 Nov 2008 Location: Samcheok G-do

It's not strong enough to sterilize anything. You need at least 50% for it to even be an emergency antiseptic.

The evil penguin · Posted: Tue Aug 18, 2009 3:05 am Post subject:

Ya-ta Boy · Joined: 16 Jan 2003 Location: Established in 1994

In a pinch, I substituted soju for white wine. Close enough, you would have thought. But no. Also tried it as a sub for whiskey in a bbq sauce. Was that ever a mistake.

The only way I know of to use soju (and I love the stuff) in cooking is to pour a bit of it over the tway-ji-galbi in a restaurant. That works just dandy.

AgDragon01 · Joined: 13 Nov 2008

soju is perfect for deglazing a pan - most of the liquor burns away leaving a slight sweetness to the pan sauce. At least so my friend who's a chef said. I fearfully tried it, and he was right, it was quite delicious.