Step 1

Soak the vermicelli in a large bowl of warm water.

Step 2

Submerge two sheets of rice paper in water for around 2 seconds. Then, place them on a flat surface and allow it to sit for about 30 seconds, at which point they will start to soften.

Step 3

Fold the sides so that they meet in the center. Then, roll from the bottom up until you have a cylinder.

Step 4

Repeat step Then, place some cheese in the center of the sheets. Fold the sides over the cheese and then roll from the bottom up until you have a very fat cylinder.

Step 5

Repeat same steps for fried seaweed.

Step 6

Repeat step 2 and place some soaked vermicelli, lengthwise, in the center of the rice paper. Fold the sides over the noodles and roll from the bottom up. In the end, I had 3 cheese stuffed rice cakes, 2 seaweed stuffed rice cakes, and 2 vermicelli stuffed rice cakes (I reserved some vermicelli for the end).

Step 7

To a large pan, add the vegetable stock, soy sauce, gochugaru, gochujang, garlic, and onions and bring the mixture to a boil.

Step 8

Add the rolled rice sheets and leftover vermicelli to the boiling vegetable stock and cook for about 10 minutes, until the rice cakes are tender and the sauce is thick.