Prep the veggies:

• Add the shredded cabbage and carrot to a colander.
• Sprinkle coarse sea salt over the veggies and massage it in well. Let it sit for 5-10 minutes.
• Squeeze the excess water from the cabbage and carrot. 

Make the filling:

• In a stand mixer bowl fitted with a paddle attachment, add in the squeezed cabbage and carrot, beef, bulgogi sauce, vermicelli noodles, garlic and green onion.
• Give it a mix for about 8-10 minutes, until the meat mixture is homogenous.

Assemble:

• Take a dumpling wrapper and place about 1 tablespoon of filling in the center.
• Lightly dab the edges of the wrapper with water.
• Fold the dumpling skin over, and pinch firmly to seal.
• Place the completed dumpling onto a large baking sheet lined with parchment paper.
• Repeat with the remainder.

2 ways to pleat:

• Circular-style mandu: bring the two end tips together downward to touch, and press firmly to seal.
• Pleated: starting from one end, pinch and seal in small increments.

Cook the mandu:

Pan-fried:

• Add the dumplings to a cold pan, leaving some space in between each dumpling.
• Drizzle in a little water (to steam).
• Cover with a lid and cook over medium heat.
• Once the water has evaporated (about 5-7 minutes) remove the lid and use a spatula to remove the pan-fried dumplings.

Boil:

• Bring a pot of water up to a boil.
• Add in the dumplings, stir gently and cook for 3-5 minutes, until the dumplings float.
• Remove with a slotted spoon.

Steam:

• Add the dumplings to a steaming rack (allow space in between the dumplings so they don't stick).
• Tip: lightly oil the steaming rack with sesame oil, use parchment paper with a few holes cut out, or a wet calico cloth on top of the steaming rack to prevent the dumplings from sticking.
• Bring a pot of water up to a boil.
• Carefully place the steaming rack over pot of boiling water and cover with a lid.
• Steam dumplings for 6-8 minutes, until cooked through. Add a few extra minutes if cooking from frozen.

Deep-fried:

• Heat up a pot of high smoke-point vegetable oil to 400°F/204°C.
• Add in the dumplings and fry for 2-3 minutes, until golden and crispy brown.
• Remove with a slotted spoon and drain on paper towel.