Korean Stir-fried Sundae and Tripe

Pat the 300 g blanched beef tripe dry, then cut it into bite-size pieces.

Removing surface moisture helps it sear instead of steam and keeps the spicy sauce from turning watery in the pan.

Slice the 300 g sundae fairly thick, then prepare the cabbage, onion, and green onion.

Avoid very thin sundae slices, because they split easily when tossed with hot vegetables and sauce.

Heat a wide pan over medium heat, add 1 tablespoon cooking oil, and stir-fry the tripe for about 3 minutes.

Toss often until the outside looks lightly browned and smells savory, not raw.

Lower the heat, then add 1.5 tablespoons each gochujang and gochugaru.

Stir for about 30 seconds so the seasoning coats the tripe evenly, scraping the pan if the paste starts to stick.

Add the 180 g cabbage and 100 g onion, then return to medium heat and stir-fry for about 3 minutes.

Stop when the vegetables have softened slightly but the cabbage still keeps some crunch.

Add the sundae and 50 g green onion at the end, then toss gently for only about 2 minutes.

Turn off the heat before the sundae casing opens, and serve while the sauce is glossy.