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Dip a piece of rice paper in water for 2 - 3 seconds, shake off excess water, and roll it up tightly into a 'rope'.
Dip another piece of rice paper, put the first rice paper roll up on top, roll it up again, and repeat one more time, I like to roll three pieces of rice paper together for my preferred thickness, you can adjust the number layers to your liking, try to smooth out any air bubbles between layers.
Cut the rice paper roll in 4 equal pieces, and thread onto a skewer, or you can skip the skewer and just cook the rice paper rolls directly in the pan.
In a nonstick pan, mix together the vegetable stock or water, gochujang, gochugaru, brown sugar, soy sauce, and minced garlic, mix well and bring to a gentle bubbling.
Simmer over low heat and let the sauce thicken a bit, for 3 - 4 minutes.
Add the rice paper cakes to the pan, simmer, flip, and coat with the sauce on both sides.
Remove from the pan, and garnish with sesame seeds and chopped scallions, you can serve with extra sauce from the pan, enjoy!