In Korea, cucumbers are a staple of summer tables. While cucumbers are available year-round thanks to modern farming techniques, those harvested from June to September possess a particularly crisp texture and refreshing aroma. Comprising 95% water, cucumbers are excellent for hydration, especially after sweating in the heat, and they are low in calories. Traditional Korean dishes like 'cheon-guk' (cold soup) and 'kimchi' often incorporate cucumbers. Cucumber slices are found in 'kimbap' (Korean sushi rolls) and salads due to their dietary benefits. Worldwide, cucumbers remain popular as they are easy to grow and versatile in their uses, from raw consumption to being pickled like 'oi-sobagi' (cucumber kimchi). Despite their nutritional value and widespread consumption, cucumbers have a distinct scent that some people find off-putting. Globally, cuisines such as Vietnamese, Japanese, and Russian also prominently feature cucumbers, demonstrating their universal appeal.
