Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). In a bowl, combine the soy glaze, soy sauce, vinegar, 1/4 cup of water (or 1/2 cup for 4 servings), as much of the gochujang as you'd like and up to half the chili crisp, depending on how spicy you'd like the dish to be.

Heat a medium pot (or large for 4 servings) on medium-high until hot. Add the beef; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 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 bowl. Taste, then season with salt and pepper if desired.

In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy stems, sliced white bottoms of the scallions, and chopped garlic; season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Meanwhile, using your hands, carefully separate the noodles. To the pot, add the noodles, chopped bok choy leaves, cooked beef, and sauce. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds, sliced green tops of the scallions, and as much of the remaining chili crisp as you'd like, depending on how spicy you'd like the dish to be. Enjoy!