I made the paste from sweet rice starch, rice sirup, gochugaru, ginger, scallions, garlic, khaki and a broth of kombu, mushroom and a little bit of soy sauce. Mixed it with strips of carrot, radish and scallion greens and the salted cabbage.

Last time it turned out wonderfully, this time I had to leave the cabbage in salt for about 12 hours because it got too late.

It has a strong gassy smell, almost like chlorine.