Mix 1/2 tbsp gochujang, 1 tbsp sugar, 2 tbsp corn syrup, and 2 tbsp ketchup to make the sauce.

Pan-fry 20 pieces of rice cakes on very low heat with a small amount of oil.

Check the rice cakes by poking them with a fork to ensure they are cooked through.

Skewer the cooked rice cakes onto chopsticks or skewers, then brush them with the prepared sauce.