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Add a little oil to a pan and fry the spring onion whites and garlic until fragrant.
Add the gochujang and cook for a couple of minutes until it caramelises and turns a deeper red colour.
Add the water, cream, rice cakes, and gochugaru and stir well.
Simmer for about 5 minutes or until the rice cakes are soft and the sauce thickens.
Top with cheese, spring onions, sesame seeds, and chilli oil and serve hot.