Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, combine the soy glaze, sesame oil, vinegar, 1/4 cup of 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.

In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Carefully drain off and discard any excess oil. Leaving any browned bits (or fond) in the pot, transfer to a plate.

To the pot of reserved fond, add the diced pepper(s) and sliced white bottoms of the scallions; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the bok choy leaves are wilted.

Using your hands, carefully separate the noodles. To the pot, add the noodles, cooked beef, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the noodles are coated and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!