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Combine gochugaru, gochujang, brown sugar, garlic, giner, soy sauce and black pepper in a medium bowl and mix well. Add the cubed chicken and stir to coat. Set aside.
If using rice cakes add 2 T oil to a cast iron skillet and wait for it to shimmer over medium-high heat. Add the rice cakes and cook, stirring until they are a little crisp, about 4 minutes. Transfer to a small bowl and add the onions (if using) to the skillet. Cook until transparent.
Add the chicken to the onions along with ¼ c water. Cover and cook over medium high heat, stirring occasionally unti the chicken is cooked through, 8-10 minutes, adding the rice cakes after 4 minutes.
Heat the broiler. After the chicken is cooked, cover the chicken with the slices of mozzarella and then slide the skillet under the broiler. Broil until the chicken has melted and browned in spots, about 2 minutes. Remove from oven and sprinkle with scallions.
Serve with steamed rice.