Prepare 5 skewers and 30 pieces of fresh, unfrozen rice cakes.

Thread 6 rice cakes onto each skewer.

Mix the sauce ingredients: 2 tbsp gochujang, 5 tbsp ketchup, and 5 tbsp corn syrup in a bowl.

Heat a small amount of oil in a frying pan over medium heat.

Fry the rice cake skewers on one side until golden brown.

Flip the skewers and fry the other side until golden brown.

Remove the skewers from the pan and place them on a paper towel to drain excess oil.

Brush the sauce generously on both sides of the skewers.

Fry the skewers again briefly on both sides to caramelize the sauce.