Heat a large dry pan over medium heat and cook the bacon until partially cooked and slightly chewy, with a bit of pink remaining. Add the green onions and garlic, then sauté until fragrant, about 20 seconds.

Pour in the heavy cream, then add the gochugaru, gochujang, sesame oil, and soy sauce. Stir until the paste fully dissolves and the sauce turns a smooth, uniform pink color.

Add the fish cakes and rice cakes. Simmer uncovered over medium-low heat until the sauce thickens and becomes creamy, stirring occasionally to prevent sticking. Cook until the rice cakes are chewy with a slight firmness, about 2-3 minutes. Remove from heat.

Immediately top with shredded cheese so it melts from the residual heat. Garnish with remaining green onions and serve hot.