Jeju-do Heukdwaeji Mandu

1. Place the finely chopped Napa cabbage and finely grated Korean radish in separate bowls. Sprinkle 5 grams of salt over each, mix well, and let sit for 15 minutes to draw out moisture.

2. After 15 minutes, firmly squeeze the Napa cabbage and Korean radish to remove as much liquid as possible. Place the squeezed vegetables in a large mixing bowl.

3. Take the firm tofu, wrap it in a clean kitchen towel or cheesecloth, and squeeze out excess water until it is very dry. Crumble the dried firm tofu into the mixing bowl with the vegetables.