Korean baked spicy cheesy rice cake

Saut onion, garlic in oil until aromatic. Add cabbage and enoki mushroom.

Add hot pepper paste and cover everything with hot water. Add dried anchovies and frozen rice cake.

Bring it to a boil and lower the heat to simmer until the sauce turn to a thick paste for about 15 minutes.

Transfer everything into a baking pan top with Gouda cheese and bake at 350F for 10 minutes.