Sillim-dong Style Iron Plate Sundae Stir-fry

Cut the sundae into bite-sized pieces, slice the green onion diagonally, and slice the onion. 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 3 rounds 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 of the pan, add 4T of dark soy sauce to the empty space, let it bubble, then mix well over medium heat.

Lower the heat, add half a cup of water to the pan, add the cabbage first to reduce its volume, then add the sundae and mix for easy cooking.

Without increasing the heat to prevent the sauce from burning, mix everything evenly, then add the sliced perilla leaves, 0.5T of sesame oil, 3T of red chili powder, and a generous 1T of gochujang, and stir-fry well.

Finally, grind some whole peppercorns over the top and stir-fry evenly to finish.