The sauces found in the region are tomato-based, with sweet, spicy and tangy flavor profiles.
It has a flavour that is lemony, sharp and slightly tangy, with a mild earthy aroma.
It is somewhat similar to tabbouleh but much thicker and grainier (with far less parsley), and not as tangy.
Even minus real depth, there is much to be said for a melodramatic eye-filler as tough and tangy as this one.
More or less aromatic and tangy, it is derived from the complete fermentation of the wort.
It is served in a bowl of a tangy cold soup made with beef broth or "dongchimi".
However, it is often left to ferment a bit to acquire a tangy taste.
The tangy sauce is prepared in several manners, and may include a blend of fruit and spices.
