So I make this a lot, based off of maangchi's recipe with a few modifications. I add mirin to the base sauce, I use cheong yang gochugaru (believe me it makes a difference). I don't fry the rice cakes, instead I use the cylinder ones, and cut them into mini marshmallow sized pieces, so each potential bite has a potentially bite sized crispy chewy texture in it (the wheat based tteok is best for this).
by slowcanteloupe