Kimchi Mandu

Kimchi Mandu:

1. Boil Korean vermicelli for 8 minutes, rinse under cold water, and cut into small pieces using scissors.
2. Blanch bean sprouts in boiling water for 2 minutes, and chop into small pieces.
3. Drain tofu and pat dry. Cut tofu into small pieces and mash into paste.
4. Prep and chop kimchi, chives, scallions, ginger, and garlic.
5. Combine all of Mandu ingredients along with seasonings.
6. Place a healthy portion of filling (2 tbsp depending on size of wrapper) in the center of the wrapper and fold in half using water to bind. Take the two ends and pinch them together.
7. Steam Mandu for 10 to 12 minutes.

Sauce:

1. Combine sauce ingredients and serve as dipping sauce for kimchi Mandu.