Jeju-do Gudeok Mandu

1. Place the chopped Napa cabbage and grated Jeju radish in separate bowls. Sprinkle 5 grams of Salt over each and let them sit for 15 minutes to draw out moisture. Squeeze out as much liquid as possible from both the Napa cabbage and Jeju radish.

2. In a large mixing bowl, combine the squeezed Napa cabbage, squeezed Jeju radish, crumbled Firm tofu, Ground pork, finely chopped Green onions, minced Garlic, and minced Ginger.

3. Cook the Glass noodles according to package instructions until tender. Drain, rinse with cold water, and chop them into 2-3 cm pieces. Add the chopped Glass noodles to the mixing bowl.