Tteokbokki (Korean Sweet & Spicy Rice Cakes)

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1. 1Step 1: 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.
2. 2Step 2: 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.
3. 3Step 3: 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.
4. 4Step 4: 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.
5. 5Step 5: 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.
6. 6Step 6: 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.
7. 7Step 7: 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.
8. 8Step 8: Garnish with the scallions and 1 tablespoon toasted sesame seeds. Top with halved hard-boiled eggs if desired.
9. 9Step 9: Substitutions: If you want to make the tteokbokki vegetarian, omit the fish cakes, and substitute the fish sauce with 2 tablespoons soy sauce.
10. 10Step 10: Make ahead: The sauce can be made up to 1 week ahead and refrigerated in an airtight container. Stir before using.
11. 11Step 11: Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven or microwave.