Noodlepedia
A glossary of both familiar and lesser-known Asian ingredients and terms.
Korean Rice Wine
A traditional Korean alcoholic beverage made from fermented rice. Lightly sweet, creamy, and slightly fizzy—often enjoyed socially with meals.
Pro Tip: Gently shake before pouring — natural sediments settle at the bottom and need to be mixed for full flavor!
How to Use It:
- Chill and sip with Korean BBQ
- Pair with spicy dishes to cool the heat
- Mix into cocktails for a sweet, milky twist
1. Korean Rice Wine Braised Short Ribs (Galbi Jjim-style)
Vibe: Fall-off-the-bone tender beef with a rich, sweet-savory glaze. Weekend-worthy but surprisingly easy—serve it over rice or mashed potatoes.
🛒 Ingredients:
2 lbs beef short ribs
1/2 cup Korean rice wine (cheongju or even makgeolli if that’s what you’ve got!)
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
5 cloves garlic, smashed
1 small onion, chopped
1 carrot, chopped
1 Korean pear or apple, grated (optional, for sweetness)
1–2 cups water or broth
Garnish: scallions, sesame seeds
👩🍳 Instructions:
Sear short ribs on all sides in a hot pot or Dutch oven. Remove and set aside.
In the same pot, sauté onion and garlic until soft. Add back the ribs.
Pour in rice wine, soy sauce, sugar, sesame oil, grated pear/apple, carrots, and enough water to just cover.
Bring to a boil, then simmer for 2–2.5 hours, until the ribs are ultra-tender.
Skim fat if needed. Reduce sauce until thick and glossy.
Serve with steamed rice and garnish with scallions and sesame seeds.
🍖 Why it works: The rice wine tenderizes the meat and brings subtle sweetness and fermented depth that makes this dish unforgettable.
2. Makgeolli Seafood Pancakes (Haemul Pajeon Remix)
Vibe: Crispy-edged, chewy-centered, loaded with seafood and scallions. Perfect drinking food—especially with a glass of the same rice wine you’re cooking with.
🛒 Ingredients:
1 cup Korean pancake mix (or regular flour + cornstarch)
1/2 cup Korean rice wine (makgeolli preferred)
1/4 cup cold water
1 egg
1 cup mixed seafood (shrimp, squid, mussels—fresh or frozen)
1/2 bunch scallions, cut into long strips
Oil for frying
Dipping sauce: soy sauce + vinegar + chili flakes
👩🍳 Instructions:
Mix the pancake mix, egg, water, and rice wine into a thin batter.
Fold in seafood and scallions.
Heat oil in a skillet and pour in batter, spreading it evenly.
Cook on medium-high until the bottom is golden and crispy (5–6 min). Flip and cook the other side.
Serve hot with dipping sauce.
🥂 Why it slaps: The rice wine makes the batter light and gives a subtle tang that plays beautifully with the seafood. Plus it pairs like a dream with a cold glass of makgeolli on the side.