Steps

1. Cut 2 mochi pieces into 6 sticks each.
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2. Place the cut mochi on aluminum foil in a toaster oven and lightly toast until they just start to puff up and soften. This is the key! This prevents the mochi from melting completely and gives it a great texture. Remove before they fully expand.
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3. Thinly slice 1/4 onion.
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4. Thinly slice 2 slices of Satsuma-age.
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5. Peel and thinly slice 50g of carrot (approx.), then cut in half lengthwise and slice into strips.
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6. Heat 1 tbsp of sesame oil in a frying pan, add the sliced onion, carrot, and Satsuma-age, and stir-fry until softened.
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7. Add 1 clove of grated garlic, 1 tbsp of sugar, 1 tbsp of Gochujang, and 1 tbsp of soy sauce. Stir quickly to coat everything evenly. This is the key! Sugar helps to mellow out the spiciness of the Gochujang.
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8. Add 1/2 cup (100ml) of water and simmer until slightly thickened. This is the key! If you prefer a thicker sauce, you can thicken it with a cornstarch slurry.
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9. Add the pre-toasted mochi and stir gently to coat with the sauce.
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10. Serve in a bowl and garnish with chopped green onion (to taste) if desired. Enjoy!
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