Glossary O
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.
Onggi is the Korean word for "Earthenware pot" . The big Onggi pots or crocks can be used for making, fermenting and preserving many things, such as: soybean paste, soy 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.
Okdom is 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.
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.