1. Soak dried shrimps in clean water and wash.
2. Blanch the okra and remove it to cold water.
3. Put a pot of water in another pot, boil and add the rice cake strips. Boil for about 3 minutes to soften and then remove the water to drain or let it pass until cold water.
4. Cut bacon into small pieces, onion into small pieces, and okra into five-pointed stars.
5. Heat a little oil in the pan and fry until the bacon is slightly charred.
6. Move the bacon to the side of the pan or out of the pan, and use the oil from the freshly fried bacon to fry the dried shrimp.
7. Add onions and sauté a few times for a fragrant flavor.
8. Add okra and stir-fry a few times to get mucus strands.
9. Get the bacon down and stir it all together and temporarily remove it from the pot.
10. A bowl of water in the pot and a packet of Korean spicy sauce.
11. Mix well over low heat.
12. Add rice cakes. Stir while turning to prevent sticking to the bottom of the pan.
13. Bring to a boil on low heat, mix well, and let each rice cake soak up the sauce.
14. Add all the ingredients together and mix well.
15. The soup is thick and sticky on each rice cake and ready to be served, sprinkle with white sesame seeds.
