Ueong Kimchi

Thoroughly scrub and peel the burdock root. Slice the burdock root diagonally into thin, bite-sized pieces, approximately 0.5 cm thick.

In a large bowl, combine the sliced burdock root with 15 grams of salt and enough water to cover. Let it soak for 20 minutes to remove bitterness and prevent browning. Drain the burdock root and rinse thoroughly under cold water, then set aside.

In a small saucepan, whisk together the glutinous rice flour and 100 grams of water until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens into a translucent paste. Remove from heat and let the glutinous rice flour paste cool completely.