Noodlepedia
A glossary of both familiar and lesser-known Asian ingredients and terms.
Rice Vinegar
A mild, slightly sweet vinegar made from fermented rice. Essential in Asian cooking.
Pro Tip: Mix with soy sauce and sesame oil for a quick salad or dumpling dressing.
How to Use It:
- Splash into stir-fries or soups
- Whisk into dressings or dipping sauces
- Season sushi rice or pickled veggies
1. Korean-Style Quick Pickled Veggies (Banchan Style)
Crisp, tangy, and just a little sweet — these are addictive and ready in under an hour.
🛒 Ingredients:
1/2 cup rice vinegar
1/2 cup water
1 tbsp sugar
1 tsp salt
1 cup thinly sliced carrots, radish, cucumber, or red onion
Optional: 1 garlic clove (smashed), chili flakes or sliced fresh chili
👩🍳 Instructions:
In a bowl, whisk together rice vinegar, water, sugar, and salt until dissolved.
Add sliced veggies to a clean jar or container.
Pour the vinegar mixture over the vegetables until fully submerged.
Let sit at room temp for 30 minutes or refrigerate for up to a week.
✨ Perfect on: rice bowls, banh mi, tacos, or eaten straight with chopsticks.
2. Japanese-Style Seasoned Sushi Rice
Rice vinegar transforms plain rice into sushi rice — sweet, tangy, and glossy.
🛒 Ingredients:
2 cups cooked short-grain white rice
3 tbsp rice vinegar
1 tbsp sugar
1/2 tsp salt
👩🍳 Instructions:
While the rice is still warm, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
Gently fold the mixture into the rice with a wooden spoon or spatula — avoid mashing!
Fan the rice as you mix to give it a nice sheen (traditional, but optional).
🍣 Use it for: sushi rolls, poke bowls, onigiri, or as a side for grilled salmon or tofu.
Let me know if you want receipts using rice vinegar in a hot dish or something like a salad dressing, marinade, or dipping sauce next!