Kkakdugi

Wash and peel the Korean radish. Cut the Korean radish into 2-3 cm cubes.

Place the cubed Korean radish in a large bowl and sprinkle with 40 grams of coarse sea salt. Toss well to coat. Let it sit for 30-40 minutes, tossing occasionally, until the Korean radish has softened and released water. Drain the liquid thoroughly.

To make the sweet rice paste, combine sweet rice flour and water in a small saucepan. Whisk until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a translucent paste. Remove from heat and let the sweet rice paste cool completely.