Prepare 20 pieces of rice cakes. If frozen, soak them in cold water for 1 hour or blanch in boiling water for 1 minute. Rinse with cold water and remove excess moisture.

Heat 1 tbsp of cooking oil in a frying pan over low heat. Fry the rice cakes until they turn golden and slightly crispy.

Add 1 tbsp of soy sauce to the pan and mix evenly with the rice cakes.

Turn off the heat and add 2 tbsp of honey, 1/2 tbsp of sesame oil, and 1 tbsp of black sesame seeds. Mix well.