Stir-fried Sundae (Korean Blood Sausage)

Pour water into a pot, set the heat to medium-low, and place the whole pack of sundae (500g) in to steam.

Roughly chop 200g of cabbage, place it in a strainer, and soak it in water.

Roughly chop 1/2 an onion, slice 40g of carrot, and finely mince 10 cloves of whole garlic and 5 Cheongyang chili peppers.

Finely chop 1 stalk of green onion and divide it into portions for scallion oil and for stir-frying.

Remove the steamed sundae, place it on a plate, and slice it into 2cm thick pieces.

In a bowl, make the sauce by mixing 2 tbsp red chili powder, 1/2 tbsp raw sugar, 2 tbsp mirin, 2 tbsp jin soy sauce, 1 tbsp steak sauce, and 1/2 cup (100mL) water.

Add 3 tbsp of cooking oil to a pan, add the chopped green onion and onion, turn the heat to the lowest setting, and create scallion and onion oil.

Add the sliced onion, garlic, carrot, Cheongyang chili pepper, and green onion to the pan, turn on the heat, and stir-fry with the cabbage.

When the vegetables are partially cooked, add 3 pinches of salt and stir-fry the vegetables thoroughly.

Pour the prepared sauce into the pan.

Add the sliced sundae and stir-fry with the sauce.

Add a heaping tablespoon of perilla seed powder, 10 perilla leaves cut into thirds, 1 tbsp sesame oil, 3 pinches of black pepper, and 1 tbsp cooking oil, then toss and stir-fry one more time to finish.