I simply love kimchi
Seafood Korean Pancake tastes marvelous with kimchi I tell you.
Place the cooled walnuts in a food processor or blender with 1/2 cup cold water, and process until almost a smooth paste, scraping down sides of work bowl. Add 1/2 cup cold water and process until almost smooth.
In small pot, whisk the rice flour and 1 cup water until smooth. Whisk in the walnut puree and add 2 1/2 cups cold water.
Heat over medium-high heat, whisking constantly, until mixture comes to a boil.
Add the rock sugar slowly. Reduce heat to low, and simmer 10 minutes, whisking occasionally.
The soup should be the consistency of a light cream soup.