Make the rice paper rice cakes

• Fill a bowl with water and briefly dip each rice paper sheet to soften it.
• Fold each sheet into a tight roll, then cut the rolls into short bite-sized pieces.

Mix the sauce

• Combine the gochujang, gochugaru, soy sauce, sugar, garlic and water in a bowl and stir until smooth.

Simmer the tteokbokki

• Pour the sauce into a pan and bring to a gentle simmer.
• Add the rice paper rolls and cook, stirring gently, until the sauce thickens and coats them.

Finish and serve

• Sprinkle with sliced spring onion and toasted sesame seeds.
• Serve hot straight from the pan.