Cut the green onion into pieces similar in size to the rice cakes.

Mix 3 tbsp of flour, 120 ml of water, and a pinch of salt to make a batter.

In a bowl, mix 4 tbsp sugar, 3 tbsp sesame oil, 3 tbsp ketchup, and 2 tbsp gochujang until the sugar dissolves to make the sauce.

In a cold frying pan, place the rice cakes and green onion pieces. Avoid overcrowding the pan.

Drizzle the pan with cooking oil (about 3 rotations of the pan) and heat on high. Once the oil is hot, reduce to medium heat and fry for 3–4 minutes.

Pour the prepared batter into the pan and fry on medium-low heat for about 5 minutes.

Cover the pan with a plate, flip the contents, drizzle more oil, and fry the other side for 3 minutes.

Transfer the cooked rice cakes to a plate by flipping the pan again.

Brush the rice cakes with the prepared sauce.