Step 1

In a large bowl, soak rice cakes in warm water for at least 5 minutes to help acclimate them. Strain and set aside.

Step 2

Heat a non-stick pan on medium heat without oil. Fry your bacon until it’s halfway cooked. Add in green onions and garlic. Cook for 20 seconds or until green onions are fragrant.

Step 3

Then pour in milk or heavy cream and add gochugaru, gochujang, sesame oil and soy sauce. Mix until the sauce becomes a rose colour.

Step 4

Stir in fish cakes and rice cakes. Allow this to simmer on low-medium heat until the sauce becomes thick and creamy, stirring every now and then. Do not cover.

Step 5

Once the sauce is thick and creamy and your rice cakes are squishy, top off with mozzarella and Swiss cheese. Garnish with green onions, optional. Enjoy!