. . . . . . . . . . . . "\uAE4D\uB450\uAE30"@ko . . "( \uB2E4\uB978 \uB73B\uC5D0 \uB300\uD574\uC11C\uB294 \uAE4D\uB450\uAE30 (\uB3D9\uC74C\uC774\uC758) \uBB38\uC11C\uB97C \uCC38\uACE0\uD558\uC2ED\uC2DC\uC624.) \uAE4D\uB450\uAE30\uB294 \uD55C\uAD6D \uC694\uB9AC\uC5D0\uC11C \uBB34\uB85C \uB2F4\uADFC \uAE40\uCE58\uC758 \uC77C\uC885\uC774\uB2E4. \uAE40\uCE58\uB97C \uB2F4\uAE00 \uB54C \uC77C\uBC18\uC801\uC73C\uB85C \uC4F0\uC774\uB294 \uC7AC\uB8CC\uAC00 \uB2E4 \uB4E4\uC5B4\uAC00\uC9C0\uB9CC, \uBB34\uAC00 \uBC30\uCD94\uB97C \uB300\uC2E0\uD55C\uB2E4. \uAE4D\uB450\uAE30\uB294 \uD55C\uAD6D\uC778\uC5D0\uAC8C \uBC30\uCD94\uAE40\uCE58\uC640 \uB354\uBD88\uC5B4 \uC778\uAE30\uC788\uB294 \uBC18\uCC2C\uC774\uB2E4. 1940\uB144\uC5D0 \uBC1C\uAC04\uB41C \u300A\uC870\uC120\uC694\uB9AC\uD559\u300B\uC5D0\uC11C \uAE4D\uB450\uAE30\uB294 \uC815\uC870\uC758 \uB538 \uC219\uC120\uC639\uC8FC\uAC00 \uAC1C\uBC1C\uD55C \uC74C\uC2DD\uC774\uB77C\uACE0 \uC18C\uAC1C\uD558\uACE0 \uC788\uB2E4. \uC5B4\uC6D0\uC740 \uAC01\uB3C5\uAE30(\uB3C5\uC744 \uC81C\uAC70\uD574\uC900\uB2E4)\uC5D0\uC11C \uC720\uB798\uB418\uC5C8\uB2E4\uACE0 \uD55C\uB2E4."@ko . "\uAE4D\uB450\uAE30"@en . . "Kkakdugi (\uAE4D\uB450\uAE30) or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, Korean radish (called mu, \uBB34 in Korean) is used, but other vegetables or fruits can also be used. Kkakduk-kkakduk is an ideophone related to dicing/cubing. 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."@en . . "Ggakdugi"@in . . . . . . . "El kkakdugi es una variedad de kimchi en la gastronom\u00EDa de Corea. Suele tener todos los ingredientes del kimchi, pero la baechu (\uBC30\uCD94, calabaza china) se sustituye por daikon (llamado mu, \uBB34 en coreano). El kkakdugi es un banchan (acompa\u00F1amiento) popular."@es . . . . "\u841D\u535C\u6CE1\u83DC"@zh . . . . . "Ggakdugi is een variant op baechu kimchi in de Koreaanse keuken. Gewoonlijk zijn alle ingredi\u00EBnten hetzelfde, behalve dat in plaats van baechu gebruik wordt gemaakt van daikon, mu (\uBB34) genaamd in het Koreaans. Net als kimchi wordt ggakdugi gegeten als banchan"@nl . . "14071760"^^ . . . "( \uB2E4\uB978 \uB73B\uC5D0 \uB300\uD574\uC11C\uB294 \uAE4D\uB450\uAE30 (\uB3D9\uC74C\uC774\uC758) \uBB38\uC11C\uB97C \uCC38\uACE0\uD558\uC2ED\uC2DC\uC624.) \uAE4D\uB450\uAE30\uB294 \uD55C\uAD6D \uC694\uB9AC\uC5D0\uC11C \uBB34\uB85C \uB2F4\uADFC \uAE40\uCE58\uC758 \uC77C\uC885\uC774\uB2E4. \uAE40\uCE58\uB97C \uB2F4\uAE00 \uB54C \uC77C\uBC18\uC801\uC73C\uB85C \uC4F0\uC774\uB294 \uC7AC\uB8CC\uAC00 \uB2E4 \uB4E4\uC5B4\uAC00\uC9C0\uB9CC, \uBB34\uAC00 \uBC30\uCD94\uB97C \uB300\uC2E0\uD55C\uB2E4. \uAE4D\uB450\uAE30\uB294 \uD55C\uAD6D\uC778\uC5D0\uAC8C \uBC30\uCD94\uAE40\uCE58\uC640 \uB354\uBD88\uC5B4 \uC778\uAE30\uC788\uB294 \uBC18\uCC2C\uC774\uB2E4. 1940\uB144\uC5D0 \uBC1C\uAC04\uB41C \u300A\uC870\uC120\uC694\uB9AC\uD559\u300B\uC5D0\uC11C \uAE4D\uB450\uAE30\uB294 \uC815\uC870\uC758 \uB538 \uC219\uC120\uC639\uC8FC\uAC00 \uAC1C\uBC1C\uD55C \uC74C\uC2DD\uC774\uB77C\uACE0 \uC18C\uAC1C\uD558\uACE0 \uC788\uB2E4. \uC5B4\uC6D0\uC740 \uAC01\uB3C5\uAE30(\uB3C5\uC744 \uC81C\uAC70\uD574\uC900\uB2E4)\uC5D0\uC11C \uC720\uB798\uB418\uC5C8\uB2E4\uACE0 \uD55C\uB2E4."@ko . "\u841D\u535C\u6CE1\u83DC\uFF08\u97D3\u8A9E\uFF1A\uAE4D\uB450\uAE30\uFF09\u662F\u6307\u97E9\u56FD\u6599\u7406\u4E2D\u7684\u591A\u79CD\u6CE1\u83DC\u3002\u901A\u5E38\u5B83\u5305\u542B\u4E86\u4E00\u822C\u6CE1\u83DC\u7684\u6240\u6709\u914D\u6599\uFF0C\u4F46\u7528\u7684\u4E0D\u662F\u5927\u767D\u83DC\uFF0C\u800C\u662F\u97E9\u56FD\u7684\u767D\u841D\u535C\u3002\u841D\u535C\u6CE1\u83DC\u662F\u97E9\u56FD\u4EBA\u559C\u6B22\u7684\u800C\u4E14\u53D7\u6B22\u8FCE\u7684\u4E00\u79CD\u996D\u9994\uFF08\u914D\u83DC\uFF09\u3002"@zh . "kkaktuki"@en . "none"@en . . . "Ggakdugi adalah kimci dari lobak (daikon) (hangul: \uBB34, mu) yang dipotong berbentuk kubus. Seperti halnya kimci sawi putih, ggakdugi merupakan salah satu jenis banchan yang populer. Lobak diberi bumbu yang antara lain merupakan campuran dari garam dapur, , daun bawang, dan jahe. Setelah itu, lobak disimpan di dalam guci besar (disebut jangdok atau onggi). Lama fermentasi sekitar dua minggu bila disimpan di tempat yang sejuk dan kering. Ggakdugi dihidangkan ketika lobak masih garing. Bila disimpan terlalu lama, lobak akan menjadi terlalu empuk. Salah satu variasi ggakdugi dibuat dengan tambahan saewoo jeot dan tiram. Dibuat sekitar Seollal (Tahun Baru Korea), kimci jenis ini merupakan makanan khas penduduk Jeju dan kota Seoul."@in . . . . . . "1103255776"^^ . "Kkakdugi"@es . "Kkakdugi"@en . . . "Kkakdugi"@nl . . . . . . "Ggakdugi adalah kimci dari lobak (daikon) (hangul: \uBB34, mu) yang dipotong berbentuk kubus. Seperti halnya kimci sawi putih, ggakdugi merupakan salah satu jenis banchan yang populer. Lobak diberi bumbu yang antara lain merupakan campuran dari garam dapur, , daun bawang, dan jahe. Setelah itu, lobak disimpan di dalam guci besar (disebut jangdok atau onggi). Lama fermentasi sekitar dua minggu bila disimpan di tempat yang sejuk dan kering. Ggakdugi dihidangkan ketika lobak masih garing. Bila disimpan terlalu lama, lobak akan menjadi terlalu empuk."@in . "Korean.food-kkakdugi-01.jpg"@en . . "\u841D\u535C\u6CE1\u83DC\uFF08\u97D3\u8A9E\uFF1A\uAE4D\uB450\uAE30\uFF09\u662F\u6307\u97E9\u56FD\u6599\u7406\u4E2D\u7684\u591A\u79CD\u6CE1\u83DC\u3002\u901A\u5E38\u5B83\u5305\u542B\u4E86\u4E00\u822C\u6CE1\u83DC\u7684\u6240\u6709\u914D\u6599\uFF0C\u4F46\u7528\u7684\u4E0D\u662F\u5927\u767D\u83DC\uFF0C\u800C\u662F\u97E9\u56FD\u7684\u767D\u841D\u535C\u3002\u841D\u535C\u6CE1\u83DC\u662F\u97E9\u56FD\u4EBA\u559C\u6B22\u7684\u800C\u4E14\u53D7\u6B22\u8FCE\u7684\u4E00\u79CD\u996D\u9994\uFF08\u914D\u83DC\uFF09\u3002"@zh . . . . . . . . . . . . "El kkakdugi es una variedad de kimchi en la gastronom\u00EDa de Corea. Suele tener todos los ingredientes del kimchi, pero la baechu (\uBC30\uCD94, calabaza china) se sustituye por daikon (llamado mu, \uBB34 en coreano). El kkakdugi es un banchan (acompa\u00F1amiento) popular."@es . . . . . . . "kkakdugi"@en . . . . . . "Ggakdugi is een variant op baechu kimchi in de Koreaanse keuken. Gewoonlijk zijn alle ingredi\u00EBnten hetzelfde, behalve dat in plaats van baechu gebruik wordt gemaakt van daikon, mu (\uBB34) genaamd in het Koreaans. Net als kimchi wordt ggakdugi gegeten als banchan"@nl . "7879"^^ . . . . . . . "Kkakdugi (\uAE4D\uB450\uAE30) or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, Korean radish (called mu, \uBB34 in Korean) is used, but other vegetables or fruits can also be used. Kkakduk-kkakduk is an ideophone related to dicing/cubing. 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."@en .