Bring 4 cups of water to a boil with salt and sugar. Reduce to the lowest heat setting then carefully add rice cakes. While the rice cakes are warming up, begin preparing the rest of the dish. Do not allow the water to come to a boil!
In a deep pan over medium-low heat, add oil. Toss in chopped scallions and garlic. Saute for about 2 minutes until fragrant, but not browned.
Reduce heat to low then add gochujang. Immediately stir and mix with scallions and garlic. Cook for about 2 minutes or until the oil turns into a bright vibrant orange color. Keep an eye on the heat to prevent the gochujang from burning.
Toss in the sausages, 2 inch piece scallions, onions, and cabbage. Stir fry to coat well.
Drain the rice cakes and rinse under cold water. Transfer to the pan and mix together.
Add water then bring to a boil. Once boiling, add sugar, honey, fish cakes, soy sauce, and MSG. Carefuly mix then cook for 1 to 2 minutes until slightly thickened.
Pour in cream and stir until well combined. Cook for an additional 1 to 2 minutes until it reaches your desired thickness.
Garnish with a drizzle of the remaining heavy cream and scallions. Enjoy!
