Begin by boiling a large pot of water. Once boiling, add the rice cakes (garaetteok) and cook for about 5–7 minutes, or until they are tender but still have a bit of chew. Drain and set aside.

In a blender, combine the cooked potato and optional carrot, cashews, nutritional yeast, miso paste, and any desired spices. Blend until the mixture is completely smooth and creamy.

Transfer the blended mixture into a medium-sized pot and heat over medium heat. Stir continuously for about 5–7 minutes until the sauce thickens and becomes stretchy.

Carefully toss the cooked rice cakes into the pot with the cheese sauce. Stir gently to ensure every piece is coated. Cook for another 2-3 minutes on low heat.

Once combined, remove from heat and transfer to a serving dish. Garnish with a sprinkle of Korean red pepper flakes or your favorite herbs.