Re Dduk bossam, so it’s how some Koreans in LA like to eat Bossam with the steamed rice sheets according to the article. Interesting.
I ate Bossam a couple of times in Korea. Didn’t see the rice sheets. Lots of perilla leaves are used as wrappers.
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This article mentions a flour mix.
" If you do not want to buy all the different flours just for this recipe, try one of the flour mixes. Many Asian supermarkets sell cheung fun flour mixes (see above right), which may be a more convenient option. All you need to do is add water and a little oil, and you’ll have a batter ready to go. If you buy a Vietnamese brand, they will be labeled “ bánh cuốn. ”
If you have trouble finding fun in your area, you can always make your own. Fresh steamed fun out of the steamer is one of my favorite foods.
Old school. Steamed on towel.
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@shrinkrap I went down this path a couple of times - buying the individual starches actually worked better for me to get the right texture.
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This was my mom’s new thing a few months ago while in quarantine. LOL. She found this recipe for making cheung fun at home fresh, and she made me buy all the kitchen gear needed to do this for her. She says she does this a couple times a week now for breakfast every morning.
It’s apparently easy, especially if you just need plain rice noodles. Getting the right thinness and texture does seem to be the hardest part, and getting adept at rolling the thin noodles up without scrunching them into a weird shape or breaking them up.
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I assume you mean the box steamer? I have to say it took some willpower for me not to buy it 
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My mom is in a senior home that comes with a tiny kitchen, so she needed smaller versions of what others use. The video she saw showed a woman with a small tray that had a taller lip to it - not a full box steamer. 
There’s also this scraper that the woman used that helps to roll the rice rolls in more easily. The box steamer would be cool, but that may be too much even for my full size kitchen!
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You’re making this worse… there’s a small version of the steamer available? Now I need the link 
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Lol, haha, no not that impressive. In typical Chinese style, we will use our wok as a steamer as well, as long as you the have the right dish/tray that fits inside. I ended up getting something similar to this below, so she lays this on top of a rack in her wok with the simmering/boiling water underneath and she steams her rice rolls this way. Actually works very well, when you don’t need industrial-sized portions of rice rolls made at once! 
(sorry for the giant picture - pulled off Amazon)
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It doesn’t seem difficult. Are you trying to make it this way? Will like to see how it goes.
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I plan to finally open the "Korean Rice Paper " today, and try something like the dim sum central idea.
I included the first link because it described similarities to Vietnamese bánh cuốn. I also wanted to save the char siu filling and sauce ideas, although it includes a lot more stuff than the other recipes I’ve seen…
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I feel better now: that’s what I used - eighth pans in a giant square skillet and wok!
With regard to using the “Korean Rice Paper”, it will take practice, and steaming, or maybe room temp will help, but I might have to reserve eating this at restaurants. Nothing was quite right. I did like the texture of the noodle, but probably easier to grab some BBQ with, than wrapping a rice noodle roll.
Sigh. I probably shouldn’t be making a habit of this anyway. 
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OH NO?! Was there a best before date?
Not that I can see, but I don’t think that was the problem. I hesitated to open the package, because I knew there would be a lot left, I wasn’t sure how I would store it, and I wanted time to experiment. I had only the round steamer in the picture, so I couldn’t do squares, but where I was able to steam it, and roll it in the pan just right, I was pleased. The thing I liked the least was the seasoning on the pork reccommended in the first link. Probably too many ingredients, and I couldn’t tell what I didn’t like. I might try again.
Maybe you could use / repurpose them as chow fun / ho fun?
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From their website, they do not talk about the preparation, how to cook the Korean rice paper etc, but they have instructions for other wrappers or noodles.
http://leesnoodle.com/Product
I suspect for what you want to do, you should use Thin Rice Paper 超薄粉皮 Bánh Ướt Mỏng or better, the home made ones suggested by the others. 
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