Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice. In a bowl, combine the gochujang, soy glaze, sesame oil, and 1/2 cup of water (or 1 cup for 4 servings).

In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium- high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sautéed aromatics, sliced bok choy, and kimchi; season with salt and pepper if desired. Cook, stirring frequently, 1 to 2 minutes, or until combined.

Meanwhile, using your hands, carefully separate the 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 sausage is cooked through. Turn off the heat. Serve the finished rice cakes garnished with the sesame seeds. Enjoy!