Jjinmandu

Press the firm tofu to remove excess water, then crumble it into a large mixing bowl.

Squeeze out any liquid from the fermented napa cabbage kimchi and chop it finely. Add the chopped kimchi to the bowl with the tofu.

Boil the dried glass noodles according to package instructions until tender. Drain, rinse with cold water, then chop them into 2-3 cm pieces. Add the chopped glass noodles to the bowl.