Cooking Wine (미림=Mirim)

Posted by: Aeri Leein Ingredients
3
May

Mirim

Mirim is used to add a bright touch to grilled (broiled) fish or to remove the fishy smell. A small amount is often used instead of sugar or soy sauce. It should not be used in excess however, as its flavor is quite strong. The word Mirim (Mirin in Japanese) is used as a cooking wine in Korean and Japanese cuisine.
Read more from Wikipedia…

  • Use:
    For marinating meat or fish

  • Storage:
    Keep in the cabinet.

  • Short Korean lesson: *^^*
    dan(단)=Sweet

This entry was posted on Saturday, May 3rd, 2008 at 5:02 PM and is filed under Ingredients. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

14 comments so far

Rina writes:
  reply February 22nd, 2010 at 6:20 PM

I cannot use this cooking wine..is there any alternatives on this..

    Aeri Lee writes:
      reply February 23rd, 2010 at 3:02 PM

    hi Rina,
    Usually, I use very small amount of cooking wine.. for cooking meat… it helps the meat becomes tender..and remove some bad taste of meat..but it’s not critical for the recipes.. so if it’s marinating food.. I will say..marinate a little longer.. and skip the cooking wine.. your dishes will be still tasty.. thanks :)

Sung Young writes:
  reply January 29th, 2010 at 9:07 PM

Hi Aeri~
I like your video. You are a great cook.
I’m going to make mini fried chicken today.

    Aeri Lee writes:
      reply February 4th, 2010 at 1:51 PM

    hi Sung Young,
    Thanks for your comment. Did you enjoy your mini fried chicken ?? I hope you did..hehe :)

Irina writes:
  reply September 17th, 2009 at 6:02 AM

Hi Aeri! just a quick question. i bought this cooking sauce in a korean shop thinking it was mirim. it’s called MI-ZUNG. is it the same thing?

    Aeri writes:
      reply September 17th, 2009 at 12:23 PM

    Hi, Irina
    I think that it’s same. :) Thanks !!!

wine guy writes:
  reply August 23rd, 2009 at 8:08 AM

Very interesting. I have only used traditional European red wines with my cooking, but I will definitely take a look at this next time i’m at the Asian market in my city!

    Aeri writes:
      reply August 23rd, 2009 at 10:02 AM

    Hi, wine guy
    ^^ Yes, try this asian cooking wine someday. It works great for cooking meat. Thanks :)

layping writes:
  reply June 10th, 2009 at 9:04 AM

is korean cooking wine the same as japanese sake or mirin? mirin is a sweetened rice wine. so, which one should i use when the recipe called for “cooking wine”? normal cooking rice wine,like sake or sweetened cooking wine,like mirin? i’m very confused. please help me ><”

    Aeri writes:
      reply June 11th, 2009 at 4:52 PM

    Hi, layping
    I think..it’s very similar with Japanese mirin… use mirin for recipes. :) thanks!!!

      layping writes:
        reply June 12th, 2009 at 5:57 AM

      thanks for your reply. i cook japanese too, that’s why am wondering if they are interchangable. anyway, i just bought a korean cooking wine….the same one as this pic!! will use this when the recipes call for it. thanks very much!!!

        Aeri writes:
          reply June 20th, 2009 at 7:39 AM

        Hi, layping
        Yes..I like some Japanese food also.

Amy writes:
  reply February 15th, 2009 at 8:21 PM

Is chinese cooking wine the same is korean cooking wine? thankss

    Aeri writes:
      reply February 26th, 2009 at 3:14 AM

    Hi, Amy
    slightly different..but not big different..so you can use Chinese cooking wine also for Korean recipe. I will recommend you to use.. rice cooking wine …. thanks !!!

 

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