Prepare the ingredients: rice cakes, fish cake, mozzarella cheese, and sauce ingredients.

Slice the stick fish cake vertically into thinner pieces.

Heat oil in a pan and fry the fish cake pieces until golden brown.

Remove fried fish cakes and place them on a paper towel to drain excess oil.

Combine all sauce ingredients in a pan: gochujang, chili powder, sugar, soy sauce, curry powder, black pepper, and water.

Bring the sauce mixture to a boil over medium heat.

Add the rice cakes to the boiling sauce and cook until softened.

Add black pepper and simmer until the sauce thickens to your desired consistency.

Optional: Add mozzarella cheese on top and let it melt for a cheesy finish.