I read previous comments and decided to make more sauce, reducing the amount of sugar and adding some frozen vegetables (carrots, sweetcorn, peas). I used TVP mince instead of chunks. I fried the onions, blended ginger with garlic to a paste and fried for a little together with the onions. Even with 1/3 of the recommended amount of sugar and less salt, the sauce was missing something so I added some chinkiang vinegar - it transformed the sauce! I know it may not be the 'true Korean style' but it's the taste that matters. Instead of cooking basmati rice I made Japanese style sticky rice, seasoned with mirin. The dish was absolutely delicious and I will definitely make it again, especially when it took a very short amount of time to prepare the sauce.
