To make the Rice Cakes, heat the sesame oil in a medium saucepot over medium heat. Add onion and cook for 1 minute. Add rice and cook another minute. Add the sake and cook until nearly almost all the liquid is absorbed, stirring frequently. Add the mirin and soy sauce, stirring frequently until most of the liquid is absorbed. Add the water, 1/2 cup at a time, while stirring, until all the liquid is absorbed and the rice is tender.
Spread in shallow pan and refrigerate until cool. Using 1/3 cup measuring cup, form 16 rice cakes and place on sheet tray. Generously coat with panko bread crumbs.
Heat oil in a sauté pan over medium high heat. Cook rice cakes for 2 to 3 minutes, until browned. Turn and cook additional 2 to 3 minutes. Hold in warm oven until ready to serve.
Combine all Korean BBQ Sauce ingredients in a small saucepan and simmer for 5 minutes. Keep warm until service.
To make Bok Choy, sauté onion for 1 minute in the sesame oil. Add the chilies and garlic and saut for another minute. Add the bok choy, tossing once or twice. Add the soy sauce, black sesame Seed and ground white pepper and cook for 4 minutes or until tender but still a little crispy.
Season steaks with salt and pepper on both sides. Grill steaks to desired doneness.
Plate steak with Korean BBQ Sauce, 2 Rice Cakes and Bok Choy.