Add the oil to a small saucepan and heat over high heat until the oil sizzles when a piece of scallion is added. Add the green onion, garlic and sesame seeds to a small bowl.

Carefully pour the hot oil over the green onion so it sizzles and is fragrant, stirring to combine. Let cool and season with salt.

The scallion topping can be made up to a week in advance and stored, refrigerated, in an airtight container until ready to use.

Add the pancetta to a Dutch oven or large heavy-bottomed pot and cook over medium-low heat until the fat has mostly rendered. Add the pork and use a wooden spoon to break up the meat. Season with salt and cook the pork until browned, about 6 minutes.

Use a slotted spoon to remove the browned meat to a bowl, reserving as much of the rendered fat in the pan as possible and set aside. Return the pot to medium heat, add the oil and heat through, then add the onion and sauté until soft and translucent, about 6 minutes.

Add the mushrooms to the pan and cook until they have reduced in size, seasoning with salt.

Next, add the garlic and ginger and cook until fragrant, about an additional minute. Stir in the tomato paste, gochujang, soy sauce and brown sugar.

Return the meat to the pot. Add the chicken stock and simmer until a sauce forms, about 10 minutes. Stir in the cheese..

Bring a large pot of water to a boil, add the rice cakes and cook until they float and become soft and chewy, about 3 to 5 minutes. Drain and rinse under cool water then separate the rice cakes. Toss with the ragu.

Divide among serving bowls and top with the scallion oil. Serve hot.