Rice Paper Tteokbokki

Prepare the rice paper 'cakes'. Dip a sheet of rice paper in cool water until it softens. Roll it up tightly and cut into smaller, bite-sized pieces.

To make cheese-filled 'cakes', cut a rice paper sheet in half, dip it in water, and then roll it tightly around a mozzarella cheese stick.

In a pan, pour in the dashi broth and add a spoonful of gochujang (red pepper paste). Bring it to a simmer.

Add the prepared rice paper 'cakes' to the simmering sauce. Season with soy sauce, gochugaru (red pepper flakes), and oligo syrup.

Cook, stirring gently, until the sauce has thickened. Add a splash of water if the sauce becomes too thick.

Right before finishing, sprinkle with sesame seeds, drizzle with sesame oil, and garnish with chopped scallions.