A trendy creamy version using heavy cream and milk to mellow out the spicy gochujang base.
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Soak the rice cakes in cold water for about 20 minutes to soften them, then drain.
In a large pan or wok, fry the bacon pieces over medium heat until they start to crisp and release their fat.
Add the sliced onions and minced garlic to the pan, sautéing until the onions become translucent.
Stir in the gochujang, gochugaru, soy sauce, and sugar, mixing well with the bacon and aromatics.
Pour in the milk and heavy cream, bringing the mixture to a gentle simmer while stirring constantly to create a smooth pink sauce.
Add the soaked rice cakes and sliced fish cakes to the simmering sauce.
Cook for 5-8 minutes over medium-low heat, stirring frequently to prevent the rice cakes from sticking, until the sauce thickens and the cakes are chewy.
Garnish with chopped green onions and serve immediately while the sauce is silky and hot.
