4 to 6 hard-boiled eggs, peeled and halved (optional)
Instructions
Arrange a rack in the bottom of the oven and heat the oven to 375ºF. Meanwhile, soak the rice cakes, prepare the remaining ingredients, and make the sauce.
Place 2 pounds Korean rice cakes in a large bowl and add enough warm water to cover. Let soak for 20 minutes to soften and hydrate.
If frozen, let 5 ounces eeomuk sit at room temperature to thaw enough to cut. Cut 3 tablespoons unsalted butter into small pieces. Thinly slice 3 medium scallions and reserve for garnish.
Place 2 cups warm water, 1/3 cup gochujang, 3 tablespoons gochugaru, 3 tablespoons honey, and 3 tablespoons fish sauce in a medium bowl and whisk until combined.
When the rice cakes are ready, drain them. Place in a 12-inch cast-iron skillet or 9x13-inch broiler-safe baking dish. Cut the fish cakes into bite-size pieces. Add the fish cakes to the baking dish.
Pour the sauce over the rice and fish cakes. Stir until evenly coated and arrange into an even layer. Scatter the butter evenly on top.
Bake until the rice cakes are puffy and the sauce is thickened, about 30 minutes. If you want a crispy top, switch the oven to broil and broil until browned in spots, 1 to 2 minutes. If using cheese, sprinkle with 1 cup shredded mozzarella cheese before broiling.
Garnish with the scallions and 1 tablespoon toasted sesame seeds. Top with halved hard-boiled eggs if desired.
