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Begin by blanching the rice cakes in water for approximately 20 seconds.
Once blanched, dry the rice cakes thoroughly.
Next, thread the rice cakes onto mini skewers.
Air fry the skewered rice cakes for about 10 minutes, or until they become crispy.
In a separate bowl, combine gochujang, ketchup, soy sauce, honey, and grated garlic to create the spicy sauce.
Toss half of the fried rice cakes in the spicy sauce to coat them well.
For the remaining fried rice cakes, sprinkle sugar over them and toss gently to combine.
Serve the crispy rice cakes with sauce immediately for the best flavor.