Anonymous #1 3w

Some rice with kimchi and a sauce I put together. Only thought to add the vinegar after I mixed the sauce in with the rice so I didn’t add much for fear of it not distributing well enough, but this post came from me taking a quick taste of it on its own

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Anonymous OP 3w

Now that I know a practical use case I’m going to cop some 🤝

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Anonymous #1 3w

Oh hell yeah! I believe Japanese rice is generally cooked with a bit of rice vinegar and it tastes really nice just like that, so there’s a simple one that’s also been used for decades! Also apparently a lot of Asian food generally pairs really well with it

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Anonymous OP 3w

Interesting, my background is more Thai/Chinese but I’ve been dabbling further east (Korean especially) and have a huge thing for quick/tasty food, which I’ve learned Korean food excels at. Been pretty big on mixing tuna + kimchi, cooking stovetop, then rice + gochugaru + gochujang + soy sauce + fish sauce + egg

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Anonymous #1 3w

Oh nice!

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Anonymous irregularpigeon 3w

(I don’t actually dislike white vinegar, just like rice vinegar more, but this felt too funny to not do)

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