Rice Paper Cheese Tteokbokki

Cut the mozzarella cheese block into thick sticks.

Pour water into a wide dish and soak the rice paper for 30-40 seconds until it softens.

Place a cheese stick on the softened rice paper and roll it up tightly.

In a bowl, combine gochujang, soy sauce, brown sugar, minced garlic, finely chopped ginger, a stock cube, sesame oil, and water.

Whisk all the sauce ingredients together until well combined.

Pour the sauce mixture into a non-stick pan and bring it to a simmer until it thickens.

Add the rice paper cheese rolls to the thickened sauce in the pan.

Continue cooking, tossing gently to coat the rolls evenly, until the cheese inside melts.

Serve the Tteokbokki hot, garnished with chopped green onions and sesame seeds.