A fusion dish featuring Sichuan peppercorns and chili oil for a numbing, spicy kick.
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Soak the rice cakes in lukewarm water for 15 minutes to soften, then drain.
In a large pan or wok, heat the chili oil over medium heat and sauté the minced garlic and crushed Sichuan peppercorns until fragrant.
Add the Mala hot pot base and Gochujang to the pan, stirring constantly for 1 minute to release the oils and aromas.
Pour in the chicken stock, soy sauce, and sugar, bringing the mixture to a steady boil.
Add the drained rice cakes and sliced fish cakes to the boiling sauce.
Reduce the heat to medium-low and simmer for 8-10 minutes, stirring frequently to prevent the rice cakes from sticking to the bottom.
Continue cooking until the sauce has thickened to a glossy glaze that coats the rice cakes evenly.
Garnish with chopped green onions and sesame seeds before serving hot.
