Make the rice cakes

• Dip the rice paper sheets briefly in water to soften them
• Roll each sheet tightly into a cylinder
• Cut the rolls into short rice cake pieces with kitchen scissors

Mix the sauce

• Combine the gochujang, gochugaru, soy sauce, maple syrup, garlic and water in a bowl
• Stir until smooth

Fry the rice cakes

• Heat the vegetable oil in a frying pan
• Fry the rice cake pieces until lightly golden on the outside

Simmer in the sauce

• Pour the sauce over the rice cakes
• Simmer, stirring, until the sauce thickens and coats the rice cakes

Serve

• Transfer to a plate
• Top with sliced spring onion and sesame seeds