Sundae Bokkeum

Prepare the vegetables: Thinly slice the cabbage, onion, and carrot. Mince the garlic and ginger. Cut the scallions into 5cm lengths. Roughly chop the perilla leaves.

Prepare the sundae: If using pre-cooked sundae, slice it into 2-3 cm thick rounds. If using raw sundae, steam or boil it until cooked through, then slice.

Make the sauce: In a medium bowl, combine the gochujang, gochugaru, soy sauce, sugar, perilla seed powder, and black pepper. Mix thoroughly until a smooth paste forms.