Glossary O

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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.

Ojingeo bokkeum (Stir-fried Squid) . A Korean seafood dish made of blanched squid which is stir-fried with onions, carrots and cabbage in a spicy mixture of Gochujang and red chili powder.
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.

Omija Hwachae is Omija fruit punch. Omija Hwachae is one of the popular traditional Korean drinks for summer. It is made of the fruit herb Omija, which literally means "five-flavor fruit” as the herb has five (5) tastes - it is sweet, bitter, sour, hot, and spicy. When dried and soaked, the herb generates a pink juice. Omija is widely used in Korean foods ranging from traditional drinks to sweets. It quenches thirst, increases energy, loosens phlegm, and stops diarrhea and perspiration. Omija Hwachae is one of the cold foods that offer coolness and nutrition during summer To make Omija Hwachae, the sieved water of dried and soaked Omija fruit is used. Sugar and honey are added to the sieved water . Slices of pear or other fruits and pieces of pine nuts are also added to the water to complete the punch.

Otap is a flaky sweetened oval-shaped biscuit drizzled with sugar. It is one of the best contributions of Cebu in Philippine cuisine.