Make diagonal cuts on sausages and blanch them briefly in boiling water. Chop onion and bell pepper into 2x2 cm pieces. Slice carrot into quarters.

Heat oil in a pan, sauté onion and carrot until partially cooked. Add bell pepper and continue cooking.

Add ketchup, gochujang, corn syrup, and a pinch of salt to the pan. Stir-fry until well combined.

In a separate pan, melt butter and stir in flour. Before it turns brown, add milk and cook until thickened. Season with salt.

Place cooked rice in a gratin dish.

Top the rice with the sautéed sausage mixture.

Pour the prepared sauce over the sausage mixture. Optionally, add mozzarella cheese on top.