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Kkakdugi
''Kkakdugi'' is a variety of kimchi in Korean cuisine. Usually, it has all the ingredients of kimchi, but the baechu (hangul: 배추; Napa cabbage) used for kimchi is replaced with Korean daikon (called ''mu'', 무 in Korean). ''Kkakdugi'' is a popular banchan (side dish) enjoyed by Koreans and others.
==Origin==
The origin of ''kkakdugi'' 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, ''kkakdugi'' 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 radish 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 ''kkakdugi'' because cutting food into cubes is called ''ggakduk sseolgi'' (깍둑썰기) in Korean. At that time, ''kkakdugi'' was called ''gakdokgi'' (각독기 刻毒氣) and then became spread over commoners.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Kkakdugi」の詳細全文を読む
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