Fish Sauce-Pickled Radishes

Transfer the bean paste to a small skillet and set over medium-low heat. Add 2 tablespoons of the oil and cook, stirring and scraping the bottom of the skillet frequently with a silicone spatula until smooth, about 2 minutes.

Add the remaining oil and continue cooking, stirring frequently, until the paste is darker in color and the oil is completely incorporated, about 10 minutes. Transfer to a heatproof container and set aside to cool to room temperature.

Use immediately or cover tightly and refrigerate for up to 2 weeks or freeze for up to 3 months. To a medium bowl, add the flour and set aside. To a medium pot over medium-high heat, add the sugar and ½ cup of water; bring to a simmer, stirring occasionally until the sugar dissolved, about 2 minutes.

Set aside until cool enough to handle, about 10 minutes. Knead the dough in the bowl until it is smooth, about 5 minutes.

Cover with plastic wrap and set aside until cooled to room temperature, about 30 minutes. Turn the dough out onto a clean work surface, then use a knife or a bench scraper to divide it into 12 equal pieces.

Using your hands, roll each piece into a smooth ball (cover the dough balls with a clean kitchen towel as you work to prevent them from drying out). Spoon a tablespoon of the reserved bean paste in the center, then pull the edges of the dough up and around the filling, pinching the seams together to seal.

Cently roll the filled dough in the palm of your hand to form a smooth ball, then transfer to a baking sheet. Into a medium pot, pour oil to a depth of 2 inches. While the oil is preheating, set a wire rack over a rimmed baking sheet and set it by the stove.

Meanwhile, make the coating: In a small bowl, whisk together the rice flour and ½ cup of cool water. Dip each dough ball into the flour-and-water mixture and then roll in the sesame seeds, shaking off any excess.

When the thermometer reads 360°F, fry the balls: Using a slotted spoon or spider skimmer and working in batches of four or five to avoid overcrowding the pot, drop the balls gently into the oil and cook, turning frequently, until evenly golden brown, about 5 minutes.