We use both brown rice vinegar and apple vinegar interchangeably in Korean cooking. It is made with brown rice. There is another type of rice vinegar called chapssal (찹쌀, glutinous rice). Both are mixed with nuruk (누룩) which is a Korean fermentation starter. Ssal sikcho (쌀식초) or micho (미초) refer to rice vinegar in Korean. Rice vinegar has been favored by Koreans for its good flavor and nutritious element.
Read more from Wikipedia…

• Use:
  Seasoning

• Storage:
  Keep in the cabinet.

• Short Korean lesson: *^^*
  HyunMi (현미)=Brown Rice
  SikCho (식초)=Vinegar