- Korean rice cake: 300g
- Mozzarella cheese: 70g
- Kimchi: 150g
- Korean hot sauce: 2 tablespoons
- Water: 200 ml
- Sugar: 1 teaspoon
- Black pepper: 1 teaspoon
- White sesame seeds: 1 teaspoon
1. Put the Korean rice cake in boiling water, cook for about 10-15 minutes until soft, keep it in water and set aside.
2. Heat the wok with oil, add kimchi and stir-fry well, then add rice cakes and stir-fry together.
3. Add Korean spicy hot sauce and water, mix well until boiling, add a little sugar and black pepper.
4. Turn to low heat, put in Mozzarella cheese, wait until the cheese is half melted, turn off the heat and mix well.