Kkakdugi, or diced radish kimchi, is a variety of kimchi in Korean cuisine usually made with Korean radish, although other vegetables or fruits can also be used. Radish kimchi that is not diced into cubes is not called kkakdugi, and the dish is a popular banchan, or side dish, enjoyed widely in Korea. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Connections
Expresses Tradition
Source Kkakdugi (Wikipedia)
Source Kkakdugi (Wikipedia)
In Cuisine
Source Kkakdugi (Wikipedia)
Uses Ingredient
Source Kkakdugi (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Kkakdugi (Wikipedia)
Article text
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.
Introduction
Kimchi made with radish that are not diced into cubes are not called kkakdugi. Kkakdugi is a popular banchan (side dish) enjoyed by Koreans and others.
- Expresses Tradition: Kimjang, Wikipedia category: Category:Kimchi
- Expresses Tradition: Pickling, Wikipedia category: Category:Pickled radish
In Cuisine: Korean Cuisine, lead paragraph
Kkakdugi (Korean: 깍두기) or diced radish kimchi is a variety of kimchi in Korean cuisine.
Uses Ingredient: Radish, lead paragraph
Kkakdugi (Korean: 깍두기) or diced radish kimchi is a variety of kimchi in Korean cuisine.
In Group: Fermented and Pickled Vegetables, Lead paragraph
Kkakdugi (Korean: 깍두기) or diced radish kimchi is a variety of kimchi in Korean cuisine.
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