1-Gathering Your Ingredients: First, gather and prepare all ingredients to make the process smooth. Soak the rice cakes in cool water for 10-15 minutes, then drain them to prevent sticking. This step is crucial because it helps the rice cakes absorb flavors better during cooking.

Next, slice the garlic and chop the scallions, separating the whites and dark greens for even cooking. I love how this preparation keeps things organized and cuts down on time when you’re in the kitchen. Measure out the gochugaru, kimchi, kimchi juice, gochujang paste, sugar, water, bok choy, and sesame seeds to have everything ready.

2-Cooking the Dish: Now, heat the olive oil in a large pan over medium-high heat. Add the garlic and scallion whites, frying them for about 30 seconds until fragrant. Then, mix in the gochugaru for another 30 seconds to release its spicy aroma.

Reduce the heat to medium and add the chopped kimchi, cooking it for 1 minute to let the flavors meld. Stir in the gochujang paste and sugar, then add the drained rice cakes and water. Mix everything together well to combine.

Cover the pan and simmer for 2 minutes, then add the bok choy, cover again, and simmer for another 2 minutes. Uncover, stir frequently every 2 minutes, and continue simmering for 3-4 minutes more until everything is tender. Finally, toss in the scallion greens and serve immediately, optionally topping with a poached egg for extra appeal.