I have not yet seen that in a drama, where did you see that?
In my mind it's like western cuisine, where you use red or white wine.
I was curious and asked AI for further information. I hope you don't mind sharing:
Why Wine is Used in Cooking
Flavor enhancement - Wine adds depth and complexity that's difficult to achieve with other ingredients
Tenderizing - Acid in wine breaks down proteins in meat, making it more tender
Moisture - Wine provides liquid for braising and deglazing pans
Acidity balance - Wine's acidity can balance rich or fatty dishes
Aromatics - Wine adds subtle aromatic notes that develop during cooking
The choice between red and white wine typically depends on the main ingredient's flavor profile and desired color of the final dish.
Why Cook with Soju
Tenderizing - Alcohol breaks down proteins in meat and seafood
Flavor enhancement - Adds subtle sweetness and complexity without overpowering
Texture improvement - Creates crispier fried foods and lighter batters
Moisture removal - Alcohol evaporates quickly, helping achieve crispy textures
Flavor balancing - Cuts through richness and balances strong flavors like kimchi
Aromatic enhancement - Adds subtle fragrance to dishes
Soju's neutral flavor profile makes it versatile - it enhances without dominating other ingredients, unlike stronger spirits or wines.
In Korean cooking, soju is added to soups for specific reasons and at particular times to maximize its effect. Here's a breakdown of when and why it's used:
When to Add Soju
During Cooking (Most Common)
Added early in the cooking process, often when sautéing aromatics or searing meat
Added to the broth base as it's being built
Typically added after initial browning but before long simmering
After Cooking (Finishing)
A small splash just before serving
Added off-heat to preserve volatile aromatics
Used as a final flavor adjustment
Soups Where Soju is Added During Cooking
Kimchi Jjigae (Kimchi Stew)
Added when sautéing the kimchi and pork
Soju helps mellow the aggressive sourness of aged kimchi
Alcohol cooks off, leaving a smoother, more rounded flavor
Sundubu Jjigae (Soft Tofu Stew)
Added to the broth before adding tofu
Enhances seafood or meat flavors in the base
Provides a clean contrast to the rich, spicy broth
Doenjang Jjigae (Soybean Paste Stew)
Added when building the anchovy or beef broth
Cuts through the pungent fermented soybean paste
Balances the earthy flavors with subtle sweetness
Soups Where Soju is Added After Cooking
Miyeok Guk (Seaweed Soup)
A small splash added just before serving
Brightens the beef or seafood broth
Adds a clean finish without altering the traditional flavor
Galbitang (Beef Rib Soup)
Added off-heat as a finishing touch
Cuts through the richness of the beef broth
Provides a subtle aromatic lift
Why the Timing Matters
Adding During Cooking:
Alcohol fully evaporates, leaving only flavor compounds
Allows soju to interact with other ingredients during simmering
Helps tenderize meat and break down tough vegetables
Integrates fully into the broth's flavor profile
Adding After Cooking:
Preserves more of soju's delicate aromatics
Provides a brighter, more pronounced alcohol note
Acts as a final flavor adjustment
Adds a subtle complexity that would be lost during prolonged cooking
The timing depends on whether you want soju to be a background flavor enhancer (during cooking) or a noticeable finishing note (after cooking).
