Slice the onion thickly to retain its texture when stir-fried.

Roughly chop the cabbage into large pieces, about two handfuls.

Slice the carrot into thin pieces and roughly chop the perilla leaves.

Slice the sundae (Korean blood sausage) into medium-thick pieces to prevent it from breaking during cooking.

Prepare the seasoning by mixing gochujang, chili powder, soy sauce, oyster sauce, sugar, corn syrup, minced garlic, and black pepper in a bowl.

Heat a frying pan and add chili oil. Stir-fry the vegetables until they start to soften.

Add a portion of the seasoning to the vegetables and stir-fry until they are well-coated.

Add the sliced sundae to the pan and the remaining seasoning. Stir-fry gently to avoid breaking the sundae.

Once everything is cooked, add sesame oil and perilla seed powder. Mix well.