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In a mixing bowl, combine the rice flour and water to make a smooth batter.
Heat a non-stick skillet over medium heat. Add the vegetable oil and swirl to coat the bottom of the skillet.
Pour the rice batter into the skillet and spread it out into a thin even layer. Cook for 2-3 minutes, until the bottom is lightly golden brown.
In a separate pan, cook the ground pork over medium heat until browned and cooked through. Drain any excess fat.
Add the garlic and ginger to the pan with the pork and cook for 1 minute, until fragrant.
In a small bowl, whisk together the soy sauce, gochujang, honey, and sesame oil. Pour the sauce over the pork and stir to coat.
Add the green onions to the pan and cook for an additional 1-2 minutes, until they are slightly softened.
Transfer the cooked pork mixture to the skillet with the rice cake. Use a spatula or spoon to spread the pork evenly over the rice cake.
Cook for 2-3 minutes, until the bottom is crisp and golden brown.
Use a spatula to carefully flip the rice cake with pork. Cook for an additional 2-3 minutes, until the other side is crisp and golden brown.
Remove the rice cake with pork from the skillet and cut into squares or rectangles. Serve hot.