Truck Stop Style Famous Sundae Stir-fry

Remove the innards from the dried anchovies, stir-fry them in a pan to remove the fishy smell, then make a broth.

Add water to a steamer and once it boils and steam rises, place the sundae in, cover, and steam for about 10 minutes.

Mix 5 tbsp of perilla seed powder with 1 cup of broth in a pan and let it sit for 30 minutes.

Slice the whole garlic and set aside; cut the carrot in half, trim the ends, and slice into long, rectangular strips.

Prepare one onion, cut in half, and slice into large pieces.

Remove the stem of the bell pepper, reach inside to remove the seeds, and slice diagonally into long strips.

Remove the stems from the Cheongyang and red chili peppers and slice them diagonally.

Chop the cabbage into appetizing pieces.

Once the sundae has been steamed for 10 minutes, open the lid and let it cool.

Drizzle a mix of sesame oil and cooking oil in a pan, add the carrots and garlic first, add a pinch of salt, and stir-fry.

When the carrots are partially cooked, add the onion, bell pepper, and red/green chili peppers.

Add the tteokbokki rice cakes after soaking them in water for 20 to 30 minutes.

Add the remaining 2 cups of broth.

Add the cabbage.

Increase the heat slightly and stir-fry together until the vegetables are slightly wilted.

Place the steamed sundae on a cutting board and slice into appetizing pieces.

Add the sliced sundae to the pan.

Add 5 tbsp soy sauce, 5 tbsp oligosaccharide or starch syrup, 2 tbsp sugar, and the red chili powder that was soaked for 30 minutes.

Add a dash of black pepper.

Stir-fry briefly, then add the perilla leaves.