All about Kimchi

Kkakdugi

Kkakdugi is a Kimchi made by salting white radish cubes, draining excess water, then seasoning the cubes with red chili pepper powder, salted shrimp, Korean parsley(Minari), scallion, minced garlic and scallion. When Seolleong-tang(ox bone soup) started gaining international popularity, so did Kkakdugi, the Kimchi that is served with Seolleong-tang.

Suk-kkakdugi and Jeong-kkakdugi

Gukbap(rice in soup) tastes best when sour Kkakdugi liquid is stirred into the broth. Kkakdugi also goes especially well with meat-based soups such as Seolleongtang(ox bone soup) or Gomtang(thick beef soup), because the sour Kimchi liquid reduces the greasiness of the meat stock.

Since ancient times, Kimchi has been prepared with great care, using different methods to suit the needs of different people. This was also the case with Kkakdugi.

For elderly people with weak teeth, gums and digestive systems, Suk-kkakdugi, a softer version of Kkakdugi made with white radish softened by pre-boiling and mixed with finely-chopped salted shrimp. Pregnant women were given Jeong-kkakdugi, where the radish was cut into perfect cubes to express the wish for a healthy, perfect baby.