Soak the tteok in warm water for about 10 minutes while you prepare the ingredients.

In a large pan (high sides make this easier) over medium heat, melt vegan butter and cook the vegan bacon to infuse the oil.

Once the vegan bacon is lightly browned, add the garlic and stir to cook, about 30 seconds.

Add vegan cream cheese and gochujang, and stir until you get an evenly mixed paste.

Add water and then stir well. Add mushroom broth powder (or stock powder) and MSG, and stir.

Drain the tteok (that was soaking), and then add to the pan. Bring the mixture to a boil and then lower to steady simmer to cook the rice cakes. Once they start to get soft, add the grated vegan parm and stir to mix through.

Add the greens of the spring onions, then cook ramen noodles on the side until al dente (they'll continue to cook in the pan).

Drain the ramen noodles, then add to the pan. Stir to incorporate everything. Your sauce should have reduced to a glossy thick sauce that coats both the noodles and the rice cakes well. If yours is too thick, add a bit of water (I added water from the ramen noodles)

Garnish with the greens of the spring onions and toasted sesame seeds.

Enjoy immediately!