Instructions: Chop cabbage to make 4 cups. Mix 1 cup water with 1/4 cup salt (1 tablespoon table salt)**, sprinkle over the cabbage. Let stand for 30 minutes. Mince onions.

Heat a pan and fry meat with 1 tablespoon soy sauce, 1 teaspoon garlic and 1 teaspoon pepper. When the meat is done, place in a large bowl and let cool. When cool, add minced onion to it.

When the cabbage has become soft, drain and squeeze in a sack (it will become 3/4 cup). Mix with the meat and add 1 tablespoon of sesame salt and 1 tablespoon of sesame oil. Add an egg to help the ingredients stay together.

Wrap the above filling in mandu skins. You can either pan-fry or deep-fry. Because the meat is already cooked, fry just until the skins are cooked.

To pay fry: heat the pan, add oil and put the mandu in. When the skin becomes light brown, add 3 tablespoons of water, cover and reduce the heat. They are done when you can no longer hear the heat and the skin has become clear. You can fry further by turning them but I wouldnt because you risk ruining the shape of the mandu.

Note: I am not saying how much salt you should use because the cabbage is salted. Taste the meat (its already cooked) and if it is bland, add more salt. The mandu should be salty because frying will make it bland. Serve with a mixture of vinegar and soy sauce for dipping.

** Note on Salt: There is very fine salt, refined salt and crude salt, but I refer only to the first two here. These days, I roast crude salt and crush it into powder myself. I think it tastes better. You might be able to find roasted salt in shops. The measurement is about the same as fine salt. Remember American table salt (such as Morton salt) is twice as salty as Korean fine salt. Unless specified otherwise, I mean the latter or the roasted salt when I say "salt."

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