Rinse the rice cakes in water. If frozen, soak them in cold water for a while.

In a pot, add 700 ml water, 5 tbsp sugar, 2 tbsp soy sauce, 4 tbsp gochujang, 4 tbsp curry powder, and 3 tbsp red pepper powder. Stir well and bring to a boil.

Once the sauce starts boiling, add the rice cakes. Taste the broth and adjust spiciness by adding 1 more tbsp of gochujang if desired.

When the rice cakes are cooked and float to the surface, add 1/2 tbsp black pepper and simmer until the sauce thickens.

Once the sauce is reduced to your liking, add cheese to taste and let it melt.