Defrost rice cakes and bacon from the freezer.

Lay bacon slices flat, place 2 perilla leaves on top, and wrap a rice cake with the bacon. Cut each roll into two pieces.

Heat a frying pan over low heat and lightly pan-fry the bacon-wrapped rice cakes until golden brown. Remove and set aside.

Dice the three types of bell peppers finely. Heat 1 tsp grape seed oil in the pan and sauté the peppers. Add all seasonings and 2 tbsp water, then simmer.

Place the bacon-wrapped rice cakes into the simmering sauce. Spoon the sauce over the rolls while cooking until the liquid reduces and coats the rolls.