Rosé Tteokbokki (Spicy Korean Rice Cakes)

In a large bowl, soak your rice cakes. If using frozen rice cakes, allow them to soak for about 20 minutes in lukewarm water. This will allow them to rehydrate and become pliable. If you're using refrigerated rice cakes, soak for 10 minutes. If you're using fresh rice cakes, you can skip this step.
In a large nonstick pan on medium heat, fry your chopped bacon for 5 minutes or until halfway cooked. Then add your garlic and sliced onions. Stir and sauté until onions have softened.
4 strips bacon, 3-4 garlic cloves, ½ white onion
Add the rice cakes, fish cakes, heavy cream, and water. Then spoon in the gochujang and sprinkle in the gochugaru and sugar. It should come to a gentle rolling boil.
16 oz rice cakes , 4 oz fish cakes, ½ cup heavy cream, 1 cup water, 1-2 tbsp gochujang, ½ tbsp gochugaru, ½ tbsp granulated sugar or honey
Once sauce starts to thicken, sprinkle the grated parmesan and mix until combined. Turn heat to low and add in the shredded mozzarella. Cover the pan until cheese has melted.
½ cup parmesan cheese, mozzarella cheese, parsley or green onions
Stab rice cake with fork or chopsticks to check if it's tender. Top with parsley or green onions, remove from heat, and serve immediately.