Non-Bursting Stir-fried Sundae

Cut the sundae, cabbage, onion, carrot, mushroom, garlic, and green onion into appropriate sizes.

Boil water in a pan, add the sundae and glass noodles, and boil for 5 minutes to soften them.

In a bowl, mix jin-ganjang, cooking wine, sugar, red chili powder, starch syrup, gochujang, minced garlic, Dasida, pepper, and seasonings to make the sauce.

Drizzle cooking oil twice around a pan, heat it up, and stir-fry the vegetables (carrot, garlic, cabbage, onion, mushroom, green onion) over high heat.

Remove the softened sundae and glass noodles and set aside.

Add the pork to the pan, then add a little sugar, cooking wine, and soy sauce to coat the meat.

Add the glass noodles to the stir-fried meat and stir-fry over high heat with the sauce.

Add the softened sundae and stir-fry lightly, being careful not to overcook.

Add the perilla seed powder to add a nutty flavor.

Drizzle with perilla oil and sprinkle with sesame seeds to finish.