Baechu geotjeori

Cut the Napa cabbage into bite-sized pieces, approximately 5cm squares.

Place the cut Napa cabbage in a large bowl and sprinkle evenly with coarse sea salt. Toss gently to coat. Let it sit for 20 minutes to wilt, tossing once halfway through.

While the Napa cabbage is wilting, prepare the glutinous rice flour paste. In a small saucepan, whisk together the glutinous 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.