Iron Plate Sundae Bokkeum

Cut the sundae into bite-sized pieces.

Slice the green onion diagonally and slice the onion into strips.

Cut the perilla leaves and cabbage into bite-sized pieces.

In a dry pan preheated over high heat, add the sliced onion and green onion and stir-fry for 2-3 minutes to remove moisture.

Once the vegetables wilt and start to brown, drizzle with 3 swirls of cooking oil, add 3 pinches of salt and 1T of sugar, and stir-fry over medium heat for 2-3 minutes.

Push the ingredients to one side, add 4T of Jin soy sauce to the empty space, let it bubble, then mix well over medium heat.

Reduce the heat, add the cabbage and perilla leaves, and stir-fry.

Add half a cup of water (100ml) and stir-fry.

Add the sliced sundae and stir-fry over medium heat.

Add 1T of red chili paste, 3T of red chili powder, and freshly ground black pepper, and stir-fry.

Finally, drizzle with 0.5T of sesame oil and stir evenly to finish.