Crisp the pancetta

• Heat a frying pan and add the diced pancetta.
• Fry until golden and the fat has rendered.

Add garlic and onion

• Add the garlic and onion to the pan.
• Cook until softened and fragrant.

Build the rosé sauce

• Pour in the dashi and stir in the gochujang until dissolved.
• Add the cream and let the sauce thicken slightly.

Cook the rice cakes

• Add the rice cakes to the sauce.
• Simmer, stirring, until tender and the sauce coats them thickly.

Finish with cheese

• Stir in the grated parmesan and season with black pepper.
• Scatter the mozzarella on top and let it melt before serving.