traditional kimchi porridge

Hello, I recently watched the video on making tongbaekchu kimchi. I love kimchi and have made it once with my Korean friend’s extended family in Muju. I was wondering, I can’t quite remember how they made the “porridge” for the kimchi paste. I believe they used rice that they cooked, and not the sweet rice flour. My friend said there was a Korean name for it but I forget it now. I would like to make some kimchi for my friends and family but would like to do it in the most traditional way possible without any shortcuts. any help would be greatly appreciated. 감사함니다!