Take a medium-sized pot, add water to it, and bring it to a boil.

Do not make the mistake of taking the Soondae out of the plastic covering. Let it be like that and add it directly into the boiling water.

Boil the Soondae for about 5 to 7 minutes, and then turn off the flame. Let it rest for another 5 minutes in order to be entirely seated in the water & steam.

Now, with the utmost care, take the Soondae out of the warm water, let it cool down for some time, and then unwrap the plastic covering.

Make use of a knife to cut the soondae into bite-size pieces.

Wash all the veggies first. Then, take carrot & onion and cut them into juliennes.

Next, roughly cut the cabbage into pieces.

And it's time to roll up the perilla leaves, remove its stems, and julienne them into thin pieces.

Now, take a medium-sized mixing bowl and add all the ingredients, such as gochujang, gochugaru, soy sauce, maesil, sugar, sesame oil, sesame seeds, and black pepper. Mix everything properly, and your sauce is ready.

Take a frying pan and place it on medium to high heat. Once it becomes hot enough, put in the sesame oil.

After that, add the veggies, i.e., onions, cabbage, and carrots. Stir fry the veggies until they become soft & are cooked properly. It might take 5 to 7 minutes.

When the veggies are cooked, this is the perfect time to add in the Soondae. Also, add the spicy marinade sauce you made before at this point.

Now, reduce the heat to low to medium and then stir fry everything all together in order to coat nicely with the sauce.

After 4-5 minutes, turn off the heat. Add the perilla leaves. You can also sprinkle some peril leaves powder. Give it one last stir.