Make the tteokbokki sauce

• Combine the gochugaru, sugar, beef dashida, soy sauce, gochujang, garlic and warm water in a bowl.
• Mix until well combined and smooth.

Soak the rice paper

• Soak a sheet of rice paper in water until soft.

Fill and roll the rice paper

• Place a stick of mozzarella cheese in the center of the softened sheet.
• Fold the bottom, then the sides, and roll it up tightly like a spring roll.
• Repeat with the remaining rice paper and cheese.

Simmer the rolls in the sauce

• Add the water and most of the prepared tteokbokki sauce to a pan.
• Once it starts boiling, gently add the cheese-filled rice paper rolls and sliced fish cake.
• Simmer until everything is cooked and the sauce thickens slightly.

Adjust the seasoning

• Taste and add more of the remaining tteokbokki sauce if it needs more flavor.

Garnish and serve

• Top with chopped green onion and sesame seeds.
• Serve hot while the cheese is melty.