Soften the rice paper

• Fill a large bowl with cool water.
• Dip each rice paper sheet in the water and let it sit until it softens.

Shape the rice cakes

• Roll the softened sheets into cylinders to make the rice cakes.
• Cut some sheets in half, place a piece of mozzarella stick on each and roll up tightly.

Make the sauce

• In a pan, combine the dashi, gochujang, soy sauce, gochugaru and oligo syrup.
• Stir to dissolve the paste.

Cook the tteokbokki

• Add the rice cakes to the sauce and let it cook, adding a splash of water if needed.
• Stir gently so the rice cakes stay intact.

Finish and serve

• Right before it's done, add the sesame seeds and sesame oil.
• Top with the chopped scallions and serve hot.