Chop 300g cabbage into large pieces and soak in water with 2 tbsp vinegar for 5 minutes. Rinse and drain thoroughly.

Slice 1 onion, 65g carrot, and chop 1/2 stalk green onion and 10 perilla leaves into large pieces.

Cut 500g Korean blood sausage into thick slices. Use it directly from the fridge.

Prepare the seasoning by mixing 2 tbsp chili powder, 1 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp minced garlic, 1.5 tbsp sugar, 2 tbsp mirin, and 50ml water.

Heat a generous amount of cooking oil in a pan and stir-fry the green onion over medium heat until fragrant.

Add onion and carrot to the pan and stir-fry until the onion softens slightly.

Add cabbage and the prepared seasoning to the pan. Stir-fry over medium-high heat until the cabbage softens halfway.

Add the sliced sundae and 1 tbsp chili powder. Stir gently to avoid breaking the sundae.

Once the sundae is tender, add 2 tbsp perilla powder and 10 perilla leaves. Stir briefly to combine.