Cut the jeolpyeon into thick pieces, similar to tteokbokki rice cakes, and pan-fry until golden brown.

In a bowl, combine soy sauce, corn syrup, ketchup, and gochujang.

Microwave the sauce for 10-20 seconds to help dissolve the corn syrup.

Once the rice cakes are golden brown, turn off the heat and add the sauce to the pan.

Arrange the coated rice cakes neatly on a plate and drizzle any remaining sauce over them.