Ingredients

• Topokki Rice cake 200g
• Fragrant Mushroom 2 pcs
• Green onion 1/3
• Onion ½
• Sesame leaves 5 sheets
• Sesame seeds 1 tbsp
• Cheddar cheese little bit
• Parsley powder little bit
   
• Sauce
• Red pepper paste 2 tbsp
• Red pepper powder 1 tbsp
• Sugar ½ tbsp.
• Chopped garlic 1 tbsp
• Parsley powder 1 tbsp
• Soy sauce ½ tbsp.
• CKJ Korean red ginseng extract 1 tbsp
• Sesame oil 1 tbsp
• Salt, pepper little bit

1. Rinse Topokki rice cake with water.
     
    
2. Cut fragrant mushroom, onion, green onion, and sesame leaves into small pieces.
     
    
3. Place water and rice cake into a pot and boil. Add premade sauce except ginseng extract, sesame oil, and parsley.
    
4. Add ginseng extract, mushroom, and onion and boil one more time.
    
   
    
5. When the rice cake is cooked completely, turn off the heat and add sesame leaves, green onion, sesame seeds, and sesame oil.
    
6. Place #5 on a plate, top with cheddar cheese and parsley.
    
7. Serve & enjoy!