Step 1

Combine gochujang, gochu-garu, soy sauce, sugar, milk, heavy cream, and the water in a bowl. Mix well until it has no lumps and becomes orange color. Set it aside.

Step 2

Drain the rice cakes. Heat up a thick bottomed pan over medium heat. Add bacon and stir for about 5 minutes until crispy and it turns golden brown. Turn off the pan and pour out the excess fat from the bacon into a small ball. Discard the fat. Turn the heat on to medium-high. Add the garlic and onion to the bacon and stir for 1 minute. Add the sausage and the rice cake, stirring with a wooden spoon for a minute, until the sausage splits a little along the slits. Add the rice cake and 1 cup water and stir. Cover and cook for 5 minutes until the rice cake gets tender. Open and add the sauce, mixing well with the wooden spoon. Cook another 5 minutes, stirring occasionally. Add mozzarella cheese and stir to melt.

Step 3

Stir and ladle some of the tteokbokki, egg, and broth into bowls. Sprinkle some chopped green onion over top and serve right away.