Prepare rice cakes and sauce ingredients. Cut rice cakes into bite-sized pieces.

Rinse the rice cakes in water and drain them thoroughly.

Heat sesame oil and grape seed oil in a frying pan. Add the rice cakes and pan-fry until crispy.

Add sesame oil, grape seed oil, and minced garlic to the pan. Sauté to create garlic-infused oil.

Add gochujang to the garlic oil and sauté until fragrant.

Add tomato ketchup and sauté until well combined.

Add corn syrup and simmer the sauce until it thickens.

Add the fried rice cakes to the sauce and mix until evenly coated.