Boil the Korean rice cakes in water for 3-4 minutes until they float and soften slightly. Drain and set aside.
Heat butter in a large pan or wok over medium heat. Add minced garlic and stir-fry for 30 seconds until fragrant.
Add gochujang to the pan and stir well for 1 minute to release its flavors, being careful not to burn.
Pour in the stock and heavy cream. Stir until smooth and well combined.
Add sugar and soy sauce. Stir well and bring the sauce to a gentle simmer.
Add the cooked rice cakes and sweet corn kernels. Stir gently and simmer for 2-3 minutes until heated through.
Reduce heat to low. Add the shredded mozzarella and cheddar cheese gradually, stirring constantly until melted and creamy.
Drizzle sesame oil over the dish and stir gently to incorporate.
Transfer to serving bowls. Garnish with chopped scallion and white sesame seeds. Serve immediately while hot and creamy.
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