Bring about 6 cups of water to a boil in a pot. Add in 1 pack (150g) of Rothy glass noodles and boil for 8 minutes, covered. Once the noodles are cooked, drain off the water and place noodles in a strainer. Run cold water through the noodles to prevent them from sticking and set aside.
Cook the bacon strips in a pan for about 3 and a half minutes on each side on medium high heat. Once cooked, remove from heat and let cool. Cut bacon into bite sized pieces using kitchen scissors and set aside.
In a medium pan, heat 2 tbsp of unsalted butter on medium high heat. Put in the sliced onions and cook until fragrant and tender, about 2 minutes. Add in 2 tbsp of minced garlic and cook for another minute. Add in 2 tbsp of Korean red pepper paste (gochujang) and 2 cups of milk. Bring sauce to a boil and stir well to make sure the red pepper paste is well dissolved into the sauce. Add in 2 tsp of dashi powder and mix well. Add in the Korean rice cakes and green onions, cover the pan and let simmer on medium heat for 3 and a half minutes or until the rice cakes are tender and chewy. Remove the cover and add in the cooked Rothy glass noodles and 1 tbsp Korean red chili pepper flakes and mix well. Let cook for another 3-5 minutes uncovered until sauce thickens. Season with salt to taste and add in the cooked bacon.
Remove from heat and serve with sesame seeds and extra green onions for topping.