Korean Stir-fried Sundae (Sundae Bokkeum)

Cut 300 g sundae into bite-size pieces that are not too thick, so they heat quickly without bursting.

Cut 100 g cabbage, 1/2 onion, and 1 stalk green onion, keeping the green onion separate for the finish.

Mix 1.5 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, 0.5 tablespoon sugar, and 1 tablespoon minced garlic before cooking. Break up thick lumps now, because the stir-fry moves too quickly to fix the sauce later.

Heat a pan over high heat, then add 1 tablespoon cooking oil.

Add the onion and cabbage and stir-fry for about 2 minutes, just until the onion edges turn slightly translucent and the cabbage begins releasing moisture.

When the vegetables start to soften, add the sauce and stir-fry for about 30 seconds.

Keep tossing so the paste does not scorch, using the moisture from the cabbage and onion to loosen and spread the seasoning.

Add the sundae and keep the heat high, stir-frying quickly for about 2 minutes.

Stop before the casings split open; the pieces should be hot through and evenly coated on the outside, not dry or tough.

Just before turning off the heat, add the green onion and toss for only about 20 seconds.

Serve immediately while its aroma is still fresh, scraping up the sauce from the bottom of the pan onto the dish.