Introduction

Sikcho (식초) is the Korean word for vinegar. It is a quiet but essential part of Korean cooking: it brightens cold noodles, balances spicy sauces, makes quick pickles and dipping sauces, and gives summer soups their refreshing tang. Korean supermarkets carry a wide range, from inexpensive brewed vinegar and fruity apple vinegar to traditional brown rice and persimmon vinegars made by slow fermentation.

Sikcho at a Glance

Quick facts

• What it is: Korean vinegar for cooking and seasoning
• Main ingredients: fermented grain, rice, apples or persimmons
• Taste: sour and clean; fruit vinegars are slightly sweet and aromatic
• Main uses: cold noodles, muchim salads, pickles, dipping sauces, cold soups

What is Sikcho Made Of?

Like all vinegar, sikcho is made by fermenting sugars into alcohol and then into acetic acid. Korean vinegars are named after their base ingredient.

Types of Korean vinegar

• Brewed vinegar (yangjo sikcho): clear, all-purpose and affordable.
• Apple vinegar (sagwa sikcho): the most popular household vinegar in Korea, mild and fruity.
• Brown rice vinegar (hyeonmi sikcho): mellow, slightly nutty.
• Persimmon vinegar (gam sikcho): a traditional, naturally fermented vinegar with a soft, rounded taste.
• Double or triple-strength vinegar (2-bae / 3-bae sikcho): more concentrated; use less and dilute.

What Does Sikcho Taste Like?

Most Korean cooking vinegars are bright and clean. Apple vinegar has a light fruity aroma, brown rice vinegar is mellower, and persimmon vinegar is soft and gently sweet. Korean recipes usually pair vinegar with sugar, so dishes taste sweet-sour rather than sharply acidic.

Popular Korean Dishes That Use Sikcho

Oi-naengguk

Chilled cucumber soup, a summer classic. Recipe below.

Naengmyeon

Vinegar and mustard are added at the table to cold noodles.

Chogochujang and cho-ganjang

Vinegar is the “cho” in chogochujang and cho-ganjang.

Pickles (jangajji and pickled radish)

Vinegar brine makes quick pickles like jangajji and chicken-shop pickled radish.

Easy Oi-naengguk Recipe (Serves 2–3)

Ingredients

• 1 large cucumber (or 2 small Korean/Persian cucumbers), cut into thin matchsticks
• 1/4 onion, thinly sliced
• 1 red chili, thinly sliced (optional)
• 1 tbsp dried miyeok seaweed, soaked and chopped (optional)
• 1 tsp toasted sesame seeds
• Ice cubes to serve

Soup broth

• 2 1/2 cups cold water
• 4 tbsp vinegar (apple or brewed; use about half if double-strength)
• 2 tbsp sugar
• 1 tbsp soup soy sauce (or 1/2 tbsp regular soy sauce)
• 1 tsp salt, plus more to taste
• 1 small clove garlic, minced

Instructions

1. Stir together the water, vinegar, sugar, soy sauce, salt and garlic until the sugar and salt dissolve. Chill in the fridge.
2. Put the cucumber, onion, chili and seaweed in a bowl.
3. Pour the cold broth over the vegetables and taste. It should be clearly sweet, sour and lightly salty; adjust with more vinegar, sugar or salt.
4. Add a handful of ice cubes and sprinkle with sesame seeds just before serving.

Tip: Season the broth a little stronger than you think; the ice melts and dilutes it as you eat.

Where to Buy Sikcho

United States

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Amazon
Search Korean apple vinegar on Amazon

H-Mart
Search vinegar on H-Mart

Canada

Search Korean vinegar on Amazon.ca

Europe

Search Korean vinegar on Amazon.co.uk

How to Store Sikcho

Vinegar is naturally acidic and keeps well at room temperature. Close the cap tightly and store it in a cool, dark cupboard away from the stove. Over time the aroma fades and some natural vinegars may form a harmless cloudy sediment; use it by the best-by date for the best flavor.

Sikcho FAQ

What vinegar do Koreans use most?

Apple vinegar and plain brewed vinegar are the everyday choices in most Korean kitchens.

Can I use rice vinegar or apple cider vinegar instead?

Yes. Japanese rice vinegar or apple cider vinegar work well in Korean recipes. Avoid seasoned rice vinegar unless you reduce the sugar and salt.

What does 2-bae or 3-bae vinegar mean?

It means double or triple strength. These are more acidic, so use roughly half or one-third the amount a recipe calls for.

Conclusion

Sikcho is the bright note that balances so many Korean flavors, from spicy sauces to cold noodles. Keep a bottle of apple or brown rice vinegar handy and start with an icy bowl of oi-naengguk on a hot day. For more ways to use it, see our chogochujang guide.