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1
Boil glass noodles in boiling water for 5 minutes, drain, and cut into small pieces with scissors.
2
Finely chop the green onions.
3
Use clean cotton cloth to squeeze out moisture from both the tofu and kimchi.
4
Combine all ingredients and seasonings (red pepper powder, minced garlic, soy sauce, sesame or perilla oil, sugar, and pepper) in a bowl and mix well until the filling reaches the desired saltiness.
5
Damp the edges of the mandu wrapper with water, add filling, and fold and seal into dumpling shapes.
6
Bring water to a boil in a pot with a steamer insert, then add kimchi mandu and steam for 10 minutes until cooked through.
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