In a pot over medium heat, cook the ground pork with ginger, garlic, and onion until nicely browned. Season with salt. Set aside to cool.
In a bowl, combine the pork mixture (including the juices from the meat) with kimchi, spring onions, soy sauce, sugar, sesame oil, and ground black pepper. Mix until everything is well combined. Set aside.
In a mixing bowl, combine together flour, salt, ground black pepper, astute, and water. Mix them well. Knead the dough until smooth and rest the dough for about 15 minutes.
Place about 1/8 cup of dough onto a chopping board wrapped in plastic. Top with another plastic wrap and flatten. Cut into disks.
Place about 2 tablespoons of the kimchi pork filling into the center of the empanada disks.
Fold up the dough and seal the edges. Repeat for remaining dough and filling.
In a large pot/wok with oil over medium-high heat, fry for about 7 – 10 minutes. Drain oil.
Serving Size 4-6 servings