Begin by soaking the rice cakes. Add the rice cakes to a bowl and fill it up with cool water. Set aside for 10-15 minutes to soak. Drain the rice cakes from the water after 15 minutes, right before cooking.
Add the olive oil to a large frying pan over medium-high heat. Fry the garlic and the white/light green parts of the scallions for 30 seconds, then add the gochujaru. Mix everything together and fry for another 30 seconds.
Reduce the heat to medium and add the kimchi to the pan and cook for 1 minute. Add the gochujang paste and sugar and mix to combine. Then add the drained rice cakes and water and mix to combine once more.
Cover the pan with a lid and simmer for 2 minutes over medium heat. After 2 minutes, add the bok choy, mix it through, then cover and simmer for another 2 minutes.
Remove the lid from the pan and mix everything together to combine. Simmer the rice cakes for another 3-4 minutes uncovered, stirring often so that the rice cakes don't stick.
Toss in the green ends of the scallions and mix everything together once more. Serve immediately on it's own or topped with a poached egg!