Kimchi Mandu

Finely chop the kimchi and squeeze out as much liquid as possible. Place the squeezed kimchi in a large mixing bowl.

Wrap the firm tofu in a clean kitchen towel or cheesecloth and press firmly to remove excess water, then crumble it into the mixing bowl.

Blanch the napa cabbage in boiling water for 1 minute, then immediately transfer to an ice bath. Squeeze out all excess water and finely chop the napa cabbage. Add it to the mixing bowl.