Instructions

1. In a small bowl, whisk together the soy sauce, sesame oil, cooking wine, and maple syrup.  Set aside.
2. Bring a large pot of water to a boil.  Place the rice cakes in a colander and give them a quick rinse under cold water.  Add them to the pot of boiling water and cook just until they float to the surface of the water, about 30 seconds.  Arrange them in a single layer on a baking sheet to prevent sticking.
3. In a large nonstick skillet, heat 2 tablespoons of oil over medium high heat.  Fry the rice cakes in batches by adding them in a single layer and cook each side until crisp and golden, about 1-2 minutes per side.  Use a slotted spoon to transfer the back to the baking sheet and fry the remaining rice cakes, adding another tablespoon of oil if necessary.
4. Drizzle the tamari mixture over the crispy rice cakes and toss until evenly coated.  Serve with kimchi, spinach, and fried eggs along with a scattering of green onions and sesame seeds.