Homemade Ginger Soju (Aromatic Ginger Infusion)
Essential Ginger Soju for Fish and Meat Dishes!
Craft your own premium ginger soju, perfect for a year-long supply, using fresh autumn ginger. This infusion not only removes gamey odors but also adds a profound depth to your culinary creations.
Ingredients- 800g fresh autumn ginger
- 2 bottles (1800ml each) Soju (25% ABV or higher)
- A sealable container with a wide opening (glass recommended)
Cooking Instructions
Step 1
Prepare 800g of fresh autumn ginger, at its peak season. Using ginger harvested in autumn will yield a much richer and more aromatic flavor compared to regular ginger.
Step 2
Rinse the ginger thoroughly under cold running water, scrubbing off the dirt with your hands. For stubborn dirt in crevices, use a knife or chopsticks to gently scrape or separate sections, ensuring all soil is meticulously removed.
Step 3
After washing off the dirt, use the blunt side of a knife or a spoon to gently scrape away the skin; it peels off easily. Once peeled, spread the ginger on a sieve and let it air dry for about half a day until completely moisture-free. (Tip: Peeling the ginger the evening before and preparing it the next morning can be very convenient.)
Step 4
Thinly slice the dried ginger. You can cut it into manageable pieces before slicing. The thinner the slices, the more effectively the ginger’s flavor and aroma will infuse into the soju, resulting in a richer taste.
Step 5
Ensure the container you’ll be using for the ginger infusion is sterilized (e.g., by boiling) or thoroughly washed and completely dried before use. A glass container is highly recommended for ease of storage and maintenance.
Step 6
Fill about one-third of the prepared container with the sliced ginger. Pour soju (at least 25% ABV) over the ginger until it is fully submerged. Use a dry spatula to gently mix, ensuring the ginger slices are not clumped together. (Tip: You can achieve excellent results using inexpensive regular soju or soju for distilling instead of expensive rice wine.)
Step 7
Seal the container tightly and store it in a cool, dark place, such as a balcony or pantry, away from direct sunlight. Properly aged ginger soju will remain unchanged for over a year. Use it to enhance the flavor of marinades for meat, braised fish, and other dishes that call for cooking wine. For dishes like boiled pork (suyuk) or braised fish, you can even retrieve the ginger slices from the infusion and add them directly to the dish for an extra kick of flavor.
