Leftover Soju as a Cooking Cheat: Crunchier Anchovy Stir-Fry and Deeper Flavors
Creatrip Team
a month ago
Home cooks in Korea are finding new uses for leftover soju (a clear Korean distilled liquor) to boost umami and texture in everyday dishes. Adding a few drops of soju while pan-frying dried anchovies helps evaporate surface moisture and any off-odors, restoring a crisp, crunchy bite. Small amounts added to meat marinades remove gamey smells and help seasoning penetrate, and a splash used when preparing strong-smelling fish or shellfish reduces fishiness. Social media has also highlighted using soju in doenjang-jjigae (soybean paste stew) — adding a little when dissolving the paste mellows harsh notes and enhances savory depth as the alcohol cooks off. Experts note that modest use is key: the alcohol evaporates during cooking and can improve flavor without leaving a boozy taste, while also reducing food waste by repurposing leftover liquor.
