►Soak rice cakes in cold water for at least 30 minutes before cooking—this helps them to cook evenly.

►Heat one tablespoon butter in a frying pan over medium heat and add kimchi. Sauté until kimchi is lightly caramelized and fragrant, 3 to 5 minutes. Remove from heat and set aside.

►Bring a pot of water to a boil.

►Meanwhile, in a saucepan or medium pot, heat the remaining tablespoon of butter over medium heat. Once melted, add flour. Stir frequently until a light brown roux is formed, 3 to 5 minutes. Add gochujang if using and cook for one minute to incorporate.

►While stirring vigorously, add milk slowly until incorporated. Slowly add cheeses, little by little, until cheese is completely melted. Season with salt and pepper and turn off the heat.

►Add dduk to boiling water and cook for about 5 minutes, until soft. Drain and rinse briefly in cold water to stop the cooking.

►Reheat cheese sauce on the stovetop and add dduk and reserved kimchi, stirring to incorporate.

►Heat oven to 425°F and butter two oven-safe large ramekins (or similar oven-safe bowls). Divide the cheesy dduk between the two dishes and top with grated parmesan. Bake until cheese is bubbling and sauce is thickened, about 20 to 25 minutes. Top with sliced scallions and sesame seeds and serve.