Baek Sundae Bokkeum: Korean Perilla White Blood-Sausage Stir-Fry (2 servings)

Soak 40 g dry glass noodles in water for about 20 minutes until pliable; drain. Thaw frozen sundae in the refrigerator, not on the counter, and check its package heating directions.

Slice cabbage, onion and scallion; thinly slice garlic. Rinse and shred perilla leaves. Cut sundae into relatively thick 1.5–2 cm rounds so they hold together.

Mix sweet-and-sour chili paste, doenjang, 1 tsp ground perilla, 1 tsp perilla oil and minced garlic as a separate dip. Do not stir the red sauce into the frying pan.

Heat the oil in a large pan over medium heat. Stir-fry garlic, scallion and onion until fragrant, then add cabbage and cook until just starting to soften.

Add sundae, soaked noodles and 120 mL water; stir gently. Cook until noodles are translucent and tender and the sundae is heated thoroughly all the way through. Add small splashes of water if drying out.

Season lightly with salt and pepper. Turn off heat; toss with 1 tbsp ground perilla, 1 tsp perilla oil and perilla leaves. Serve with the chili dip on the side.