Ingredients
300g firm tofu
250g kimchi, minced and with extra moisture squeezed out*
375g beef mince
2-3 spring onions, finely chopped
2 cloves garlic, minced
1 tbsp cornstarch
2 tbsp sesame oil
salt and pepper to taste

Method
1. wrap tofu in a clean tea towel and squeeze out moisture, then crumble into a mixing bowl
2. add the minced and drained kimchi to the mixing bowl
3. put teaspoons of the mixture into the centre of each skin, moisten the edges with a lightly beaten egg white, fold in half and create a half moon shape. Press down the edges to form a neat cresent
4. to cook – steam them first, let them dry till the skins are no longer too sticky, then lightly fry them in vegetable oil to crisp up the skins and give a bit of texture

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