Gangwon-do Hwangtae Mandu

Rehydrate the hwangtae by soaking it in cold water for 20-30 minutes until softened. Squeeze out excess water thoroughly, then shred the hwangtae into small, fine pieces.

Place the firm tofu in a cheesecloth or clean kitchen towel and squeeze out as much water as possible. Crumble the pressed firm tofu into a large mixing bowl.

Finely chop the napa cabbage and sprinkle with a pinch of salt. Let it sit for 10 minutes, then squeeze out all excess water. Add the squeezed napa cabbage to the bowl with the tofu.