Cook, squeeze, and cool every wet component

Mix zucchini with 5 g of the measured salt and stand 15 minutes. Blanch mung bean sprouts in boiling water for 1 minute, drain, cool, squeeze hard, and chop. Cook dangmyeon according to its pack until tender, rinse cold, drain thoroughly, and chop into 1 cm lengths. Wrap tofu in clean cloth and squeeze firmly. Squeeze zucchini until no droplets remain. Spread all four components out to cool completely; reserve the remaining 3 g salt for filling.