Hobak Kimchi

Wash the Aehobak thoroughly. Trim both ends and slice the Aehobak into 0.5 cm thick half-moon or quarter-moon pieces.

Place the sliced Aehobak in a large bowl and sprinkle with Coarse sea salt. Toss gently to coat all pieces evenly. Let it brine for 30-40 minutes, tossing occasionally, until the Aehobak softens and releases water.

While the Aehobak is brining, prepare the sweet rice flour paste. In a small saucepan, whisk together Sweet rice flour and Water until smooth. Heat over medium-low heat, stirring constantly, until the mixture thickens into a translucent paste. Remove from heat and let it cool completely.