What does it taste like?
Bright and acidic.
Pantry
식초
Common aliases
vinegar · rice vinegar · white vinegar
A practical Korean cooking ingredient used to build balanced flavor and texture in everyday dishes such as rice meals, soups, stews, and banchan.
Bright and acidic.
Season salads, dipping sauces, and pickles.
Unseasoned rice vinegar is mild and versatile.
Keep sealed at room temperature.
Apple cider vinegar works but adds fruitiness.

Steamed eggplant is seasoned with chilies, scallions, garlic, and soy sauce, then served in a chilled kelp broth sharpened with two kinds of vinegar.
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Crisp lettuce, chives, onion, and red chili lightly tossed in a tangy plum, soy sauce, chili, and sesame dressing.
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Tender eggplant is lightly salted with fish soy sauce, squeezed dry, and tossed with onion, scallions, chilies, and a tangy gochujang seasoning before a short rest.
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Savory brown rice balls mixed with seasoned hijiki, coated with crushed seaweed and egg, then grilled in a pan.
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Grated potato and yam are mixed with onion and glutinous rice flour, pan-fried into round pancakes, and served with a tangy soy dipping sauce.
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Blanched sweet potato stems and onion tossed in a creamy doenjang and tofu dressing with black sesame, vinegar, sugar, and sesame oil.
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Savory pan-fried pancakes made with fresh green seaweed and finely ground yellow soybeans, served with a tangy soy dipping sauce.
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Whelk tossed with cucumber, onion, water parsley, perilla leaves, and a tangy low-sodium chili-vinegar sauce.
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A crisp, quick cucumber banchan tossed in a bright gochugaru, vinegar, garlic, and sesame dressing.