Ggakdugi is a variant of baechu kimchi in Korean cuisine. Usually all ingredients are the same, except that instead of baechu, daikon, mu (무) is called in Korean. Like kimchi, ggakdugi is eaten as banchan Origin
The history of ggakdugi is described in a cookbook Joseon Yorihak (literally "Joseon Gastronomy"). This book, written by Hong Seon-pyo (홍선표) in 1940. According to the author, the dish was first prepared by Princess Sukseon (숙선 옹주 淑 善 翁 主), the daughter of King Jeongjo and the wife of Hong Hyeon Ju (홍현주 洪 顯 周), a high-ranking government official titled Yeongmyeongwi (영명 위 永明 慰). During one of the festivities at the court, Sukseon served the dish. The king asked her for the name of the dish, but the princess replied that the court had no name. The king then conceived that the dish would be called ggakdugi, because in Korean it is called cutting food in cubes ggakduk sseolgi (깍둑 썰기). Ggukdukgi was also called gakdokgi. The court also spread among the ordinary people. Also see
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