Thinly slice the onion and soak it in vinegar until fully submerged. Cover with plastic wrap and let sit at room temperature for 10 minutes.

Mix sweet corn and mozzarella cheese together in a bowl.

Drain the canned tuna and prepare 200g of tuna. Remove excess oil to prevent bursting during cooking.

Cook the Buldak noodles according to package instructions. Cut the cooked noodles into small pieces using scissors.

Dip rice paper briefly in cold water to soften, ensuring it remains firm enough to handle.

Place 2 tablespoons of chopped Buldak noodles onto the rice paper.

Add 2 tablespoons of the corn-cheese mixture on top of the noodles.

Add 2 tablespoons of tuna and 1 tablespoon of pickled onion.

Wrap the rice paper like a dumpling, folding the sides first and sealing tightly. Wait 30 seconds for the edges to stick properly.

Repeat the wrapping process with a second layer of rice paper for added durability and texture.

For crispy dumplings, pan-fry in oil over medium heat for 5 minutes until golden and chewy.