Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop.

In a medium nonstick pan (or large for 4 servings), heat the sautéed aromatics on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned. Carefully drain off and discard any excess oil.

To the pan, carefully add the chopped bok choy, black bean-chile sauce, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until the bok choy is softened and the meat is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, using your hands, carefully separate the rice cakes. Add the rice cakes to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

To the pot of cooked rice cakes, add the cooked pork and bok choy and crème fraîche; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished rice cakes garnished with the sesame seeds. Enjoy!