Boil water and cook tteokbokki rice cakes for 2 minutes until softened.

Drain the rice cakes and lightly sprinkle with hot water to prevent sticking.

Skewer the rice cakes evenly to ensure uniform cooking.

Mix gochujang, sugar, garlic, soy sauce, corn syrup, ketchup, and sesame seeds to make the sauce.

Heat a pan with enough oil and fry the skewered rice cakes until crispy on the outside.

Remove the fried rice cakes and drain excess oil using paper towels.