Oi-sobagi is Kimchi made by making cross-shaped slits in cucumber pieces, and stuffing it with a seasoned mixture of chives, garlic and red chilli 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.

A Jewel from the Ocean Jeonbok juk [Rice Porridge with Abalone] The Chinese emperor Qin Shi Huang, who desired eternal life, is known to have consumed abalone as an elixir. Abalone was precious in old Korea and was always one of the tribute goods offered to the King. Nowadays, farmed abalones are more readily available. And Jeonbok-juk (abalone porridge) is still the first thing people will make when a family member falls sick. A Source of Many Nutrients Abalones feed on mi

INVENTED BY AN INGENIOUS MILITARY STRATEGIST Mandu is a Chinese dish attributed to Zhuge Liang. *When Zhuge Liang was returning to his homeland after the conquering the southern regions, he and his troops were prevented from crossing a river by strong currents and high winds. He was advised that the god of the river was expressing his anger, and they would be allowed to safely cross the river if 49 human heads were offered as a sacrifice Mititary Strategist. Zhuge Liang refus