Boil water and blanch the rice cakes until soft. Add them to boiling water midway to prevent overcooking. Check tenderness with chopsticks.

Rinse the softened rice cakes in cold water to remove starch. Replace water 1–2 times during rinsing for better results.

Mix the rice cakes with 2 tbsp sesame oil to prevent sticking while preparing the seasoning.

Combine sugar, mirin, soy sauce, corn syrup, chili powder, and chopped green onion to create the seasoning. Use fine chili powder for smoother texture.

Heat 2 tbsp cooking oil and 1 tbsp butter in a pan over medium heat until butter melts.

Add the rice cakes to the pan and stir-fry for about 3 minutes until the surface becomes crispy.

Turn off the heat and mix the prepared seasoning with the rice cakes until well coated.

Turn the heat to low and stir-fry for 1 minute to enhance flavor absorption.