vegetables . Ori is Korean which means "duck" and tang is another name for guk in Korean which means stew/soup. Oritang's recipe depends on region and taste, the soup is generally in a form of a clear soup. Other variants of Oritang can can contain chili pepper powder to make the soup spicy like Maeuntang (a spicy fish soup) or roasted perilla seeds to thicken the dish. Oritang is a local specialty of Gyeonggi Province and South Jeolla Province, especially Gwangju City. In Gwangju, about 20 restaurants specializing in Oritang and other duck dishes are centered on Yudong Alley in Buk-gu (Northern District)
sauce , hot pepper paste, fermented salty fish, rice wine , and of course Kimchi. Onggi are good for fermenting and storage. Koreans keep these in the corner of the yard, and sometimes Kimchi pots are buried underground so they don’t freeze in the winter.
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.
Jeju red tilefish- Okdom or red tilefish live in deep water around the Jeju coast and were regarded as a luxury by the Joseon royal family. It is popular for its high level of protein and minerals while being extremely lean. It is widely used for ancestral rites after being grilled or used in soups. Okdom is declared as one of the seven (7) wonders of the jeju kitchen for 2014; one of the 7 delectable foods from Jeju after surveys were conducted with both tourists and Korean citizens.