toasted sesame seeds and slivered scallions for garnish.
In a 10 or 12 inch skillet (that has a lid), heat about 1 ½ Tbs of oil at medium and cook the onion, slowly, until soft.
Meanwhile, get a large pot of salted water on the stove for boiling.
Begin adding your additional vegetables, starting with the starchiest and ending with the most watery/delicate. Season with salt and pepper as you go. You may want to cover the skillet for some of this cooking to get the hardiest vegetables thoroughly cooked.
Add ground meat, and again season to taste. Cook covered, stirring occasionally.
Meanwhile, in a bowl, mix together the boat sauce, gochujang, soy sauce, water or stock, and sesame oil.
Add sauce to the meat when it is no longer pink, and continue to cook, now uncovered, for 10 minutes or so. Add water or stock if necessary, but you really want the flavors to concentrate around the meat and vegetables.
Meanwhile, get that water boiling and add your dduk bok ki. Cook for 2-5 minutes--Watch this pot carefully, once the rice cakes have all come to the surface they are done. This always happens faster for me than any recipe I read.
Strain dduk bok ki and rinse in cold water until cool
Grab another saute pan or wok, and add about 1 ½ Tbs oil again. Once hot, stir fry your dduk bok ki so that they become crisp on the outside and a little burnished.
Add rice cakes to the ground meat, incorporate thoroughly, garnish with sesame seeds, and additional Boat Sauce. Serve with kimchi.