Ggakdugi

Infobox Korean name

---

hangul=깍두기
hanja=none
rr=kkakdugi
mr=kkaktugi

Ggakdugi is a variety of kimchi in Korean cuisine. Usually, it has all the ingredients of kimchi, but the baechu (hangul: 배추; Chinese cabbage) used for kimchi is substituted with daikon (called "mu", in Korean). "Ggakdugi" is a popular banchan (side dish) enjoyed by Koreans and other consumers.

Origin

The origin of "ggakdugi" is mentioned in a cookbook named "Joseon yorihak" (조선요리학 朝鮮料理學, literally "Korean Gastronomy") written by Hong Seon-pyo (홍선표) in 1940. According to the book, "ggakdugi" was created by Princess Sukseon (숙선옹주 淑善翁主), a daughter of King Jeongjo (r. 1776-1800) and the wife of Hong Hyeon-ju (홍현주 洪 顯周), a high-ranking government officer titled as "Yeongmyeongwi" (영명위 永明慰). When a matter for congratulation happened to the royal court, members of the royal family gathered to have a feast, and the princess presented a new dish made with diced daikon to the king. He highly praised it and asked her about the dish's name. She replied that the dish did not have a name because she had accidentally made it, but found that it tasted good, so she brought in the new dish to the court. The king replied that the dish would be named "ggakdugi" because cutting food into cubes is called "ggakduk sseolgi" (깍둑썰기) in Korean. At that time, "ggakdugi" was called "gakdokgi" (각독기 刻毒氣) and then became spread over commoners. [cite news|url=http://www.ohmynews.com/NWS_Web/view/at_pg.aspx?cntn_cd=A0000163367 |publisher=OhMyNews |title=막 버무린 깍두기에 밥 한그릇 뚝딱 |date=2004-01-12|author=Kang Jeyun (강제윤)|language=Korean|]

Preparation

"Ggakdugi" consists of daikon cut into small cubes. The daikon is flavored with salt, red chili pepper powder, spring onions, and ginger. [ko icon [http://kimchi.munhwa.com/kimchi/src/world/KC_Make.php?name=135 Brief information about "ggakdugi"] from [http://kimchi.munhwa.com/ Munhwa Ilbo (Newspaper) Kimchi EXPO 2007] ]

The daikon and the other ingredients are mixed together and then traditionally stored in a "jangdok" (hangul 장독) or "onggi" (hangul옹기: hanja ), both names which refer to a large earthenware pot. Fermentation takes about two weeks in a cool, and dry place [ko icon [http://kimchi.munhwa.com/kimchi/src/world/KC_Make.php?name=135 Brief information about "ggakdugi"] from [http://kimchi.munhwa.com/ Munhwa Ilbo (Newspaper) Kimchi EXPO 2007] ] .

"Ggakdugi" is served cold and is usually consumed when the daikon is crisp. This is before the daikon becomes soft. "Ggakdugi", along with other types of kimchi, is a popular dish in Korea and is believed to share many of the health benefits of kimchi, due to the fermentation process.

Varieties

There are several main types of "ggakdugi", which are all fairly similar in their ingredients and preparation [cite web|publisher=Naver/Doosan Encyber |url=http://100.naver.com/100.nhn?docid=800799|language=Korean |title=Gul ggakdugi(굴깍두기)] :

*Regular "ggakdugi"
*"Gul ggakdugi" (굴깍두기) is a variety of "ggakdugi" that is flavored with whole raw oysters. It is made especially in winter around Korean New Year. "Saeujeot" (salted preserved shrimp) and water dropwort leaves, along with other spices, are used for making this. Because of its use of oysters, its shelf life is comparatively shorter compared to other types of "ggakdugi". It is most often consumed in Jeju and Seoul.
*"Gegeolmu ggakdugi" (게걸무깍두기) is made with "gegeolmu" ("gegeol" radish ), a local specialty of the Yeoju region.
*"Myeongtae seodeori ggakdugi" (명태서더리깍두기) is made with the gills of Alaska pollack. "Meongtae" refers to the fish and "seodeori" means the offal of fish in Korean. [cite web|url=http://100.naver.com/100.nhn?docid=800840|title=Myeongtae seodeori ggakdugi (명태서더리깍두기) |publisher=Naver/Doosan Encyber |language=Korean]
*"Suk ggakdugi" (숙깍두기) is made with boiled daikon after diced, so it is good for old people.
*"Musongsongi" (무송송이) is ggakdugi to once have comsumed in royal court whose name derives from the adverb, songsong (송송) because of daikon for it being chpped small and diced.

eolleongtang

Korean soups such as "seolleongtang" (beef soup), "galbitang" ("galbi", or beef rib soup), "samgyetang" (ginseng chicken soup) are considered "good friends" with "ggakdugi". [cite web|url=http://books.google.com/books?id=O-EUobx--p0C&pg=PP11&dq=kimchi&as_brr=3&ei=U5IwSIDIEJzkyATI353SAw&sig=MGlNtMWdbLwqd3a2uzVpL1Z7L2I#PPA100,M1 |title=Growing Up in a Korean Kitchen: A Cookbook |publisher=Ten Speed Press |accessdate=2008-05-18 |work=Cubed Radish Kimchi : Kkagdugi |language=English |isbn=1580082815 |pages=p. 100 |author=Hi Soo Shin Hepinstall |coauthors=Sonya Hepinstall |date=2001]

The taste of the "ggakdugi" becomes of the taste of stew itself and gets rid of the distinctive smell of stew which is made of brewed gravy. Additionally, radish is the very vegetable which help digest in stomach. When eating meat in stew, "ggakdugi" is believed to aid in digestion. [cite web|url=http://www.schoolmeal.co.kr/dsd_bbs/view.php?id=dsd03&page=3&sn1=&divpage=1&sn=off&ss=on&sc=on&select_arrange=hit&desc=asc&no=11 |language=Korean |title=Good match: Seolleongtang and Kkagdugi (궁합: 설렁탕과 깍두기)|publisher=Daegu Schools Nutritionist Association |accessdate=2008-05-18 |]

ee also

*Kimchi
*Korean cuisine
*Fermentation

References