Shred the cabbage and rinse thoroughly.

Shred the perilla leaves into 5 sections after rinsing.

Slice the onion thinly.

Prepare the store-bought Korean blood sausage and cut into bite-sized pieces.

Mix soy sauce, gochujang, chili powder, minced garlic, rice syrup, oligosaccharide, sesame oil, and sesame seeds to make the seasoning sauce.

Heat oil in a pan over high heat and add the cabbage.

Add the onion to the pan and stir-fry with the cabbage.

Add the blood sausage to the pan and stir-fry until slightly cooked.

Pour the seasoning sauce into the pan and stir-fry over high heat.

Once the sausage is fully cooked, add the shredded perilla leaves and turn off the heat.