Glossary O
Oi is the Korean word for "Cucumber(s)". Cucumber is used in Korea for many of their dishes, such as:
1. Oi-jangajji (Cucumbers Pickled in Soy Sauce or Red Chili Pepper Paste) - made of salted cucumbers pickled in a mixture of vinegar, soy sauce and sugar, or put into a jar of red chili pepper paste or soybean paste (Doenjang). Keeps for a long period and is served as a side dish
2. Oiji (Cucumbers Pickled in Salt Water) - Cucumbers pickled by pouring hot salt water over them and letting them sit for a long time.
Other dishes using Oi or cucumbers are: Oi-Naengguk, Oi-Naengchae, Oiseon, Oi-Sobagi,among many others.
Oiji-muchim is seasoned salted cucumber. It refers to Korean food made of sliced Oiji seasoned with chili powder, minced scallion, crushed garlic and sesame oil will give you Oiji-muchim has a soft and crunchy texture. It goes especially well with a bowl of steamed rice mixed in cold water.
Oiji is salted cucumber.
"Oil" typically refers to a liquid fat that is used in cooking, baking,, and other culinary applications.
Oil Down refers to the national dish of Grenada which is described as a stew-like concoction made in large quantities with local vegetables such as callalou, dasheen, breadfruit, green fig (banana), and plantain. Popular additional ingredients to make the "Oil Down" are the pig snout, pig tail, salt mackerel, crab, or back and neck of the chicken, while the boullion used to make the stew is a mixture of coconut milk, saffron, water, and seasonings.
Grenada is an island of volcanic origin in the Lesser Antilles chain ninety miles north of Venezuela.
Ojja which is also known as Chakchouka refers to a Tunisian ragout/stew made paprika and onions that are fried in oil and seasoned with a chilli sauce called Harissa then stewed with tomato. Eggs are broken and lightly poached over the ragout. It is served sprinkled with dried mint and parsely and eaten with freshly baked crusty bread.