'''Ggakdugi''' iku [[kimchi]] sing digawedigawé saka [[lobak]] (daikon) ([[Hangeul|hangul]]: 무, ''mu''), dikethok kothak kothak. Kaya denedéné kimchi sawi putih, ggakdugi kalebu salah sawijining jinising banchan sing kawentar.
Lobak diwenehidiwènèhi bumbu campuran kayata [[Uyah|garam dapur]], bubuk cabailombok, [[Loncang|daun bawang]], lan [[Jaé|jahe]].<ref>[http://kimchi.munhwa.com/kimchi/src/world/KC_Make.php?name=135 Brief information about ''ggakdugi''][http://kimchi.munhwa.com/kimchi/src/world/KC_Make.php?name=135] from [http://kimchi.munhwa.com/ surat kabar Munhwa Ilbo Kimchi EXPO 2007]</ref> Bar iku lobak disimpen ning jerone guci gedegedhe (sinebut ''jangdok'' utawa ''onggi''). Suwene disimpen ana rong minggu yenyèn papan panggon fermentasinefermentasiné adem lan garing<ref>[http://kimchi.munhwa.com/kimchi/src/world/KC_Make.php?name=135 Brief information about ''ggakdugi''][http://kimchi.munhwa.com/kimchi/src/world/KC_Make.php?name=135], [http://kimchi.munhwa.com/ surat kabar Munhwa Ilbo Kimchi EXPO 2007]</ref> . Ggakdugi disuguhake yenyèn lobak e isehisèh garing. Yen kesuwenkesuwèn anggone nyimpen, lobak bakal dadi kalumen.
Salah sawijining jinising ggakdugi digawedigawé nganggo imbuhan saewoo jeot lan tiram. Panganan iki biasane digawedigawé ing mangsa Seollal (Tahun Baru Korea) sing kalebu olahan khas J[[Jejudo|eju]] lan kutha [[Seoul]].<ref>Doosan Encyber http://100.naver.com/100.nhn?docid=800799(kor)</ref>
