Chop 1/2 green onion into small pieces.

Soak 300g of rice cakes in hot water to soften them, or lightly blanch them.

Prepare the sauce by mixing 1 tbsp sugar, 1 tbsp mirin, 1/2 tbsp soy sauce, 3 tbsp corn syrup, 2 tbsp ketchup, 1 tbsp gochujang, and 1 tbsp minced garlic.

Heat a frying pan over medium heat, add a generous amount of cooking oil, and stir-fry the chopped green onion for about 2 minutes to make green onion oil.

Add the prepared sauce to the pan, reduce the heat to low, and simmer for 5 minutes. Optionally, remove the green onion for a cleaner sauce.

Add the softened rice cakes to the pan, increase the heat to medium, and stir-fry for about 3 minutes until the sauce coats the rice cakes.