Cut the eggplant into bite-sized chunks, place in a bowl, and season lightly with a pinch of salt.

Dip the rice paper sheets in warm water to soften, then wrap each piece of eggplant.

Heat plenty of oil in a pan and fry the wrapped eggplant.

Once golden brown, transfer the fritters to a bowl.
Tip.Rice paper has natural starch that makes pieces stick together as they fry, so it's best to fry them all first and separate them afterward rather than trying to keep them apart while frying.

Finely chop the carrot, onion, and cheongyang pepper, then stir-fry them in oil.

Once the onion turns translucent, add the water, corn syrup, ketchup, vinegar, jin-ganjang, sugar, and gochugaru, and simmer until it reduces to a thick glaze like in the photo.
Tip.I skipped adding a cornstarch slurry so the sauce would blend more easily with the fritters, but feel free to add one if you prefer a thicker sauce.

Pour the finished sauce over the fritters and toss well to coat.
Tip.If you prefer dipping over tossing, skip pouring the sauce and serve it on the side instead.