Defrost 200g of soondae for 1 serving

Soak 2 shiitake mushrooms in water, too. But you can use mushroom instead

Prepare 2 sheets of cabbage leaves and chop 100g

Chop 1/2 onion as thinly as possible to cook at once

Season sundae, cabbage, onions, shiitake mushrooms (or mushrooms).
*Seasoning ingredients: oyster sauce 1T, red pepper paste 1T, soybean paste 0.5T, garlic powder (or ground garlic), a little pepper powder, sugar 2T, perilla powder 1T, cooking wine 4T, red pepper powder 0.5t

Be careful not to let the sundae loose, mix it together, and reheat it for 9 minutes.
*When you cook for 2 servings, you need to reheat it twice as much as the amount of ingredients increases

Stir in a rice cooker and place in a bowl, taking care not to break the sundae after heat is evenly transmitted evenly. Sprinkle sesame seeds and wrap it up

If you heat up regular sundae, put defrosted sundae in a rice cooker and reheat it for 9 minutes to steam it deliciously without water.