Make the rice paper tteok

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

Mix the sauce

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

Simmer the tteokbokki

• Pour the sauce into a frying pan and bring to a simmer
• Add the rice paper tteok and sliced fish cake
• Cook, stirring gently, until the sauce thickens and coats the tteok

Add the cheese and finish

• Scatter the grated mozzarella over the tteokbokki
• Cover until the cheese melts
• Top with sliced green onion and sesame seeds and serve hot