Make the spicy gochujang sauce:

Cup of Yum
1. In a small saucepan, combine gochujang, gochugaru, soy sauce, rice vinegar, rice syrup, sesame oil, brown sugar, and garlic.
2. Give it a stir, and bring to a boil.
3. Once thickened, remove from heat and set aside.

If using frozen/refrigerated rice cakes:

1. Bring a pot of water up to a boil.
2. Add in the rice cakes and blanch for about 30 seconds, until slightly softened.
3. Drain the rice cakes and rinse under cold water to stop the cooking process.

If using fresh rice cakes, skip the above:

1. Skewer a few rice cakes onto a wooden or bamboo skewer.
2. Repeat with the remaining skewers.
3. Note: depending on how long your skewers are, you can adjust the amount of rice cakes.
4. Preheat a grill or pan-fry over medium-high heat.
5. Lightly oil the grill or pan.
6. Place the skewers onto the grill/pan and cook for 4-5 minutes per side (flipping halfway through), or until slightly charred and the rice cakes puff up and get slightly crisp.
7. Remove from the grill/pan and brush the gochujang sauce on both sides of the rice cake skewers.
8. Garnish with parsley, scallions, sesame seeds, or crushed peanuts.
9. Enjoy immediately.