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In a saucepan over medium heat, melt butter and sauté the pork belly for a few minutes until lightly browned.
Add the garlic and onion and sauté for three minutes.
Add gochujang and half-and-half and stir until the gochujang is incorporated.
Add the rice cakes into the sauce and cover the pan with the lid and cook for five minutes on low medium heat or until the sauce comes to a simmer and the rice cakes have softened.
Add in the Parmesan and/or mozzarella cheese and turn the heat off. Stir to combine until the cheese is melted.
Garnish with sesame seeds, green onions, gochugaru, and additional Parmesan cheese.