Cheese kimchi rice cake

1. Cut the spicy cabbage into shreds.

2. Rinse the rice cake with water for a while, which is easier to tear open. Soak it in cold water for 3-5 minutes.

3. Thaw mozzarella cheese without using cheese slices.

4. Dilute an appropriate amount of Korean chili sauce with water.

5. Heat up a flat bottomed pan, pour in oil, first add kimchi and stir fry, then add rice cake, Korean chili sauce, and an appropriate amount of water and stir fry evenly.

When the soup becomes thick, add mozzarella cheese, turn off the heat, cover, and let it sit for 5 minutes until the cheese melts.