Cook the glass noodles according to the package instructions. Check the texture before draining. Then rinse with cold water, and set aside.

Heat some vegetable oil over medium heat in a large pan.

Add minced garlic and stir-fry until fragrant.

Add the onions to the pan and stir-fry until they are translucent.

Add the carrots and cook until they are slightly tender.

Season with salt and pepper to taste.

Add the cooked glass noodles to the pan and mix well with the vegetables.

Add the tofu and crumble into small pieces. Mix well with the vegetables and glass noodles.

Drizzle soy sauce, sesame oil, and a sprinkle of sugar over the mixture. Stir-fry for a few more minutes until everything is evenly coated and heated through.

Remove from heat and let the filling cool.

Take a dumpling wrapper and place a spoonful of the Japchae filling in the center. Moisten the edges of the wrapper with water, fold it in half, and seal the edges tightly to form a dumpling. Repeat until all the filling is used.

Steam the Japchae Mandu for about 10-15 minutes in a steamer or a large pot with a steamer basket, until they are cooked through and the wrappers are translucent.

Serve the steamed Japchae Mandu hot, garnished with chopped green onions. Enjoy them on their own or with a dipping sauce of your choice.

Mix all the ingredients together and serve with the Japchae Mandu.