Homemade Cooking Wine (Mirepoix Wine)
Homemade Cooking Wine (Mirepoix Wine)
How to Make Homemade Cooking Wine (Mirepoix Wine)
Today, I’ll introduce how to make homemade cooking wine! It’s easy to make and ready after about a month of maturation at room temperature. Elevate your dishes with this flavorful homemade essence.
Ingredients- 3 cups Soju (Korean distilled spirit)
- 1 Onion
- 1 piece Kombu (5×5 cm)
- 8 cloves Garlic
- 1 knob Ginger (about the size of garlic)
- 1 stalk White part of Scallion
- 3 Dried Shiitake Mushrooms (small size)
- 1 Tbsp Lemon Juice (or 1/4 Lemon)
Cooking Instructions
Step 1
1. Prepare the ingredients that will add depth to your cooking wine. Roughly chop the onion and cut the white part of the scallion into segments. Peel the garlic, and slice the ginger to about the same size as the garlic. Prepare a 5×5 cm piece of kombu, and 3 small dried shiitake mushrooms. Have 1 Tbsp of lemon juice ready, or about 1/4 of a lemon. (Tip: You can omit the ginger if it’s unavailable. If the shiitake mushrooms are large, one may be sufficient. Using fresh lemon instead of juice adds a brighter flavor.)
Step 2
2. Thoroughly wash and sterilize a glass jar with hot water, then let it dry completely. Place the prepared onion, scallion whites, garlic, ginger, kombu, dried shiitake mushrooms, and lemon juice (or lemon) into the sterilized jar.
Step 3
3. Pour 3 cups of Soju into the glass jar, ensuring all ingredients are submerged. Seal the jar tightly and let it mature at room temperature, away from direct sunlight, for about 1 month. (Tip: After a month of maturation, strain the liquid through a fine-mesh sieve or cheesecloth for a clearer consistency. Store the strained cooking wine in the refrigerator for longer shelf life and continued use.)
