Viral Rice Paper Tteokbokki

Prepare a bowl of room temperature water and a smooth surface (like a baking tray) lightly greased with oil to prevent sticking.

Quickly dip one sheet of rice paper in the water, lay it flat on the greased surface, and then layer two more dipped rice paper sheets on top. Smooth out any water or air bubbles.

Once the layered sheets feel soft, roll them up tightly into a cylinder, avoiding air bubbles.

To make sausage-stuffed rice cakes, layer two dipped rice paper sheets, place sausages in a line, and roll them up tightly.

To make cheese-stuffed rice cakes, layer two dipped rice paper sheets, place two slices of cheese, fold in the sides, and then roll it up tightly.

Lightly oil a cutting board and cut all the prepared rice paper rolls into bite-sized pieces.

Heat some oil in a medium saucepan. Add sliced onions and sauté until softened.

Add the fish cakes and the white parts of the green onions, and cook until they have a slight sear.

Add the sauce ingredients: gochujang, corn syrup, mirin, soy sauce, gochugaru, and chicken bouillon powder.

Pour in water, stir everything together until the sauce is well combined, and bring it to a boil.

Once the sauce has thickened, add all the prepared rice paper cakes.

Cook for 2-3 minutes, stirring gently, until the rice cakes are soft and chewy. Be careful not to overcook.

Transfer the finished tteokbokki to a serving bowl.

Garnish with toasted sesame seeds and the chopped green parts of the green onions.