Creamy Cheese Corn with Rice Cakes

Soak the Korean rice cakes in a bowl of cold water for about 15 minutes. If you are using homemade or fresh rice cakes, you do not need to pre-soak them.

Preheat a medium-sized saucepan over high heat for 2 minutes, then lower the heat to medium.

Add butter to the saucepan. Once melted, add the flour and whisk continuously to create a roux.

Slowly add the milk in two parts, whisking constantly. Then, slowly add the water in two parts, continuing to whisk until the sauce is smooth.

Add the ricotta cheese and whisk until incorporated. Then, add the minced garlic, minced shallots, salt, brown sugar, and a light sprinkle of fine gochugaru, whisking after each addition.

Gradually add 1 cup of shredded mozzarella cheese to the sauce, whisking until it's fully melted and the sauce becomes thick and cheesy.

Drain the soaked rice cakes and add them to the cheese sauce. Mix well. Then, add the sweet corn and stir everything together to combine.

Continue to cook over medium heat for about 3 minutes, stirring to heat the corn and rice cakes through.

Turn off the heat and transfer the creamy corn mixture to an oven-safe baking dish, spreading it evenly.

Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.

Preheat your oven to broil. Place the dish in the oven and broil for a few minutes until the cheese is melted, bubbly, and golden brown on top. Watch it carefully to prevent burning.

Carefully remove the dish from the oven. Let it cool slightly before serving.