Modu Recipes

Solo Cooking God Perilla Seed Glass Noodle Stir-Fry

A unique glass noodle stir-fry that recreates the authentic taste of street-side grilled sundae without using sundae, featuring vegetables, glass noodles, and a generous amount of perilla seed powder for a rich, savory flavor.

🙋 Recommended for

  • ⭐ Those who want to enjoy a late-night drink with a spicy, savory snack reminiscent of street-side stalls
  • ⭐ People without sundae at home but still craving the rich umami flavor and generous portion of glass noodles from traditional sundae stir-fry

Ingredients needed 🛒2 servings

  • plenty of soaked glass noodles
  • 1 onion
  • 1 green onion
  • a small amount of cabbage
  • 4–5 perilla leaves
  • 2–3 tablespoons perilla seed powder
  • 1 tablespoon gochujang
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 1 tablespoon red pepper powder
  • 1 tablespoon minced garlic
  • plenty of vegetable oil
  • 1 teaspoon sesame oil

Recipe 🍳

  1. Heat plenty of vegetable oil in a pan, then add 1 large sliced onion, 1 green onion, and an equal amount of cabbage.
  2. Place a generous amount of pre-soaked glass noodles on top of the vegetables, then use scissors to cut them into smaller pieces to prevent clumping.
  3. Add 1 tablespoon gochujang, 2 tablespoons oyster sauce, 1 tablespoon sugar, 1 tablespoon red pepper powder, and 1 tablespoon minced garlic one at a time.
  4. Since vegetables naturally release moisture, you can stir-fry over medium heat without worrying about burning.
  5. Once the vegetables soften and the noodles are cooked through, sprinkle torn perilla leaves on top to enhance the aroma.
  6. The key step: add 2–3 tablespoons of perilla seed powder generously and stir well to evenly distribute it throughout.
  7. Finally, drizzle 1 teaspoon of sesame oil around the pan to maximize the rich, nutty finish.
  1. Heat oil in a pan, add sliced onion, green onion, cabbage, and soaked glass noodles, then cut with scissors to separate.
  2. Add gochujang, oyster sauce, sugar, red pepper powder, and garlic, then stir-fry over medium heat until vegetables wilt.
  3. Add torn perilla leaves, perilla seed powder, and sesame oil one by one, mixing thoroughly to finish.

Cooking tips 💡

  • If the heat is too high and the dish starts to burn or feels unstable, add a tiny splash of water or cover the pan with a lid to steam-cook slightly before continuing to stir-fry—this makes the process much easier.
  • Perilla leaves and perilla seed powder are essential for achieving the signature umami depth of sundae stir-fry, so don’t hesitate to use them generously for the best flavor.

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