Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice the remainder. In a bowl, combine 2 tsp of gochujang, 2 Tbsp of soy glaze, 1 Tbsp of sesame oil, and 1/2 cup of water.

In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add 10 oz ground pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add 3 Tbsp of East Asian-Style Sautéed Aromatics, sliced bok choy, and 1 1/3 cup kimchi; season with salt and pepper if desired. Cook, stirring frequently, 1 to 2 minutes, or until combined.

Meanwhile, using your hands, carefully separate 16 oz rice cakes. To the pot, add the sauce and rice cakes. Cook, stirring occasionally, 3 to 4 minutes, or until the rice cakes are tender, the liquid is slightly thickened, and the pork is cooked through. Turn off the heat. Serve the finished rice cakes garnished with 2 tsp black & white sesame seeds. Enjoy!