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Grease an 8 by 8-inch or 9 by 9-inch baking dish with butter, neutral oil, or for more flavor, toasted sesame oil.
Cut the butter into smaller pieces and dump into a heavy saucepan or pot over medium heat. Heat the butter until foamy and brown bits form. Lower the heat to medium-low and add the gochujang. Mix until combined. The mixture will be a foamy. Mix in the miso or doenjang and MSG, if using.
Drop in the marshmallows and stir with a spatula. Lower the heat to low and once you get a big marshmallow fluff, add in the sesame seeds, up to ¼ cup, before mixing in the Rice Krispies cereal, about 2 cups at a time.
Turn off the heat and keep mixing everything to fully coat the cereal with melty marshmallow.
Transfer the mixture to the prepared baking dish and press down into an even layer, using a fondant press or the back of the spatula. Allow to cool for 20 minutes before turning the cereal treats out onto a cutting board to cut into 16 even pieces. You can cut more or less pieces, depending on how big you like the cereal bar treats.
Enjoy with hot tea.