Preheat the broiler in your oven. Adjust the oven rack to the upper middle portion of the oven, about 6-inches from the broiler.

If your rice cakes are frozen, thaw them out by soaking the rice cakes in water in a large bowl for about 20-30 minutes. Drain the rice cakes in a colander, wipe the bowl dry, and toss the rice cakes back into the bowl. Add about 2 tablespoons of canola oil to the bowl and toss to coat.

Line a sheet pan with parchment paper or aluminum foil. And if you have a cooling rack, place that on the pan. If not, that’s okay. Spread the rice cakes on the rack or the pan. Broil for about 8-10 minutes or until the rice cakes start to blister. You may hear some popping, an auditory indication that they are done. Set aside, but do not turn off the oven.

To make the sauce – in a medium-sized saucepan over medium heat, melt the butter. Once melted, whisk in the flour. Continue whisking and cook until light brown in color. Add the chicken broth, about a ¼ cup at a time. Whisk and cook until thickened. You know it’s ready if the sauce coats and clings to the back of a spoon. Take the pan off the heat, whisk in the gochujang, garlic powder, and a pinch of salt. Set aside.

In an oven-proof dish, add the rice cakes. Top with the cheese curds – distribute evenly over the rice cakes. Place under broiler for about 3-4 minutes or until the cheese starts to melt. Take out of the oven and top with the gochujang sauce. Garnish with onions and sesame seeds. Consume immediately!