Prepare a bowl of cold water. Hot water makes the rice paper too soft and difficult to handle.

To make one rice cake, dip three pieces of rice paper into the cold water one by one and stack them on a cutting board.

Press down on the stacked rice paper to remove any air bubbles and excess water between the layers.

Roll the stacked rice paper as tightly as you can, similar to making gimbap or sushi.

Optionally, you can cut the long rice cake roll into smaller, bite-sized pieces.

Dip three pieces of rice paper in cold water and stack them on a cutting board.

Place one slice of cheese in the middle of the stacked rice paper.

Fold the sides of the rice paper over the cheese to prevent it from leaking out during cooking.

Roll it up tightly from the bottom to the top.

In a mixing bowl, combine all the sauce ingredients: Korean chili pepper flakes, sugar, Korean chili paste, corn syrup, soy sauce, oyster sauce, mirin, black pepper, pineapple juice, Korean beef stock powder, MSG, and chicken powder.

Mix everything together until you have a well-combined, smooth sauce.

Chop the green onions into large, bite-sized pieces.

Cut the fish cakes into your preferred shape, such as triangles.

Slice a quarter to a half of an onion into thin strips.

In a large pan or wok, add 3 cups of water, the prepared tteokbokki sauce, half of the fish cakes, half of the green onions, and all of the sliced onions.

Bring the mixture to a boil over medium-high heat, stirring to dissolve the sauce.

Once boiling, taste the broth. If it's a bit bland, add a little salt or soy sauce to your liking. If you want it spicier, add more chili flakes or fresh chili.

Add the prepared rice paper rice cakes (both plain and cheese-filled) and the remaining fish cakes and green onions to the pan.

Simmer for another 2 to 3 minutes, allowing the rice cakes to absorb the flavor.

In a small bowl, mix cornstarch with water to create a slurry. Pour it into the pan to thicken the sauce.

Stir until the sauce has thickened to your desired consistency.

Transfer the tteokbokki to a serving bowl and garnish with freshly chopped green onions before serving.