Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. In a bowl, combine the soy glaze, black bean sauce, 1/4 cup of warm water (or 1/2 cup for 4 servings), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

Meanwhile, in a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Carefully drain off and discard any excess oil.

Add the sliced bok choy stems, carrots, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the beef is cooked through.

Add the cooked noodles, sauce (carefully, as the liquid may splatter), and sliced bok choy leaves. Cook, stirring frequently, 1 to 2 minutes, or until combined, the noodles are coated, and the leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds and sliced green tops of the scallions. Enjoy!