Soften the rice paper

• Layer two dry rice papers together.
• Soak them in water for a few seconds until soft and pliable, then transfer to a separate plate.
• Lightly brush the plate with water so the rice paper doesn't stick.

Stuff and roll the rice paper

• Place mozzarella on one end of the softened rice paper.
• Fold the rice paper over the cheese like a burrito, tucking in the sides.
• Repeat with the remaining rice papers and cheese.

Start the sauce

• Heat the oil in a pan and sauté the garlic until fragrant.
• Pour in the stock and bring to a boil.

Flavour the sauce

• Add the gochujang, light soy sauce and honey, stir well.
• Let the sauce come to a bubbly boil.
• Add the enoki mushrooms if using.

Cook the rice paper tteokbokki

• Add the cheese rice paper rolls to the bubbling sauce.
• Simmer gently until they are cooked through and coated in sauce.

Thicken the sauce

• Mix the cornstarch with the water to make a slurry.
• Pour the slurry into the pan and let the sauce thicken.
• Turn off the heat once the sauce is thick.

Finish and serve

• Drizzle the sesame oil over the dish.
• Garnish with sesame seeds and sliced spring onions.
• Serve hot.