Kkakdugi
| Kkakdugi | |
 | |
| Korean name | |
|---|---|
| Hangul | 깍두기 |
| Revised Romanization | kkakdugi |
| McCune–Reischauer | kkaktuki |
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, 무 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.[1]
Preparation
Ggakdugi consists of daikon cut into small cubes. The daikon is flavored with salt, red chili pepper powder, spring onions, and ginger.[2]
The daikon and the other ingredients are mixed together and then traditionally stored in a jangdok (hangul 장독) or onggi (hangul옹기: hanja 甕器), both names which refer to a large earthenware pot. Fermentation takes about two weeks in a cool, and dry place [2].
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[3]:
- 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 Island 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.[4]
- Suk ggakdugi (숙깍두기) is made with boiled daikon after diced, so it is good for old people.
- Musongsongi (무송송이) is ggakdugi to once have consumed in royal court whose name derives from the adverb, songsong (송송) because of daikon for it being chpped small and diced.
Seolleongtang
Korean soups such as seolleongtang (beef soup), galbitang (galbi, or beef rib soup), samgyetang (ginseng chicken soup) are considered "good friends" with ggakdugi.[5]
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. [6]
See also
References
- ^ Kang Jeyun (강제윤) (2004-01-12). "막 버무린 깍두기에 밥 한그릇 뚝딱" (in Korean). OhMyNews.
- ^ a b Template:Ko iconBrief information about ggakdugi from Munhwa Ilbo (Newspaper) Kimchi EXPO 2007
- ^ "Gul ggakdugi(굴깍두기)" (in Korean). Naver/Doosan Encyber.
- ^ "Myeongtae seodeori ggakdugi (명태서더리깍두기)" (in Korean). Naver/Doosan Encyber.
- ^ Hi Soo Shin Hepinstall (2001). "Growing Up in a Korean Kitchen: A Cookbook". Cubed Radish Kimchi : Kkagdugi. Ten Speed Press. p. 100. ISBN 1580082815. Retrieved 2008-05-18.
{{cite web}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ "Good match: Seolleongtang and Kkagdugi (궁합: 설렁탕과 깍두기)" (in Korean). Daegu Schools Nutritionist Association. Retrieved 2008-05-18.