This sweet wine (called mirin in Japanese) is not an everyday seasoning for me, but it comes in handy to enhance a dish and give it a bit of concentrated sweetness, or to remove undesirable odors from fish and meat and make them even more delicious. It can also be used in marinades as a tenderizer.
Find it in a Korean grocery story and store in the pantry.
Is it OK to replace cheongju with mirin in a pork recipe? I have mirin, but not cheongju.