Add Korean rice cakes into a medium pot of water and bring to boil over high heat, stir occasionally to avoid sticking.
Boil for about 3 minutes, rinse under cold water and drain well.
Thread the rice cakes onto the skewers and save for later use.
Whisk Korean hot pepper paste, ketchup, honey and sesame seeds in a container as the sauce.
Brush the spicy sauce onto the rice cake skewers evenly and sprinkle shredded cheddar cheese on top.
Preheat the oven to 350 degrees, while waiting, get a sheet of aluminum foil to lie flat on a baking sheet and place the rice cake skewers on the foil.
Bake for about 10 minutes.
Transfer to a small plate to serve, enjoy while hot!