Combine shallot and green jinda chili, pound to paste in mortar with pestle, add mustard greens, continue pounding, add kimchi paste, smoked river fish, confit thai garlic, continue pounding to form paste, taste and adjust as needed.

Vacuum paste, ferment at room temperature for 2–3 days until lighly soured, then smoke paste with dried rice stalks, taste and adjust again as needed.