1tbspKorean salted shrimp/ sauejeot (minced) or fish sauce
Peel radish and cut into ¾ inch cubes. Put in a large bowl, sprinkled with salt and sugar. Mix well and leave at room temperature for about 4 hours.
In a small pot, add ½ cup (120ml) water with 2 tablespoon glutinous rice flour. Keep stirring as the water heats up and the mixture thickens. When it reaches pancake batter consistency, turn off heat. Set aside to cool.
Prepare the sauce by combining all the sauce ingredients and and ½ cup (120ml) glutinous rice paste (from Step 2) in a large bowl.
Drain radish. Pour sauce over radish and mix well. Add Chinese chives and continue to mix until well combined.
Store in an air tight container in the refrigerator.
Kkakdugi can be eaten right away or allowed to ferment in the container. It can be kept up to 4 weeks in the refrigerator.