Oi sobagi[Cucumber Kimchi]

Oi-sobagi is a Kimchi made by making cross-shaped slits in cucumber pieces, and stuffing it with a seasoned mixture of chives, garlic and red chili powder. In the past, Oi-sobagi was eaten in the hot summer when people lost their appetites. But nowadays, with cucumbers available all year round, Oi-sobagi has become seasonless. A Cooling, Appetizing Summer Kimchi Cucumbers have high water content and known to cool the body. Meanwhile, chives are known to have a warming effect. Thus the two perfectly compliment each other when used as ingredients for Oi-sobagi. Another cucumber treat is Oiji (salted cucumber), which is made by stacking cucumbers in a earthenware crock, sprinkling with salt, and pouring boiled, salt water over them. Oiji is salty yet also refreshing and makes a great summer side dish. Seasoning sliced Oiji with chili powder, minced scallion, crushed garlic and sesame oil will give you Oiji-muchim (seasoned salted cucumber) which has a soft and crunchy texture. It goes especially well with a bowl of steamed rice mixed in cold water. For anyone who craves a refreshing treat during a long, stifling hot spell, cucumber is a perfect snack for its refreshing taste and crunchy texture. This vegetable is ideal for hikers, as it slakes both thirst and hunger. Health Benefits of Garlic Chives Garlic chives, a supplementary ingredient in Oisobagi, are known to be effective in preventing colds. Their aryl radical substances help stimulate digestion and strengthen the intestines, while providing energy boosting effects as well.

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