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Toast the sesame seeds: Add sesame seeds to a large dry pan over medium heat. Toast for about 5 minutes, stirring regularly, until just slightly golden. Set aside.
Brown the mushrooms and capsicum: Add sesame oil, mushrooms, and red bell pepper to the pan. Cook for about 8 minutes on medium heat until the mushrooms are browned and the red bell pepper softens.
Make the gochujang cream: In a small blender, add sunflower seeds, gochujang paste, tamari, rice vinegar, maple syrup, and soy milk. Blend until perfectly smooth.
Add the garlic: Add the garlic to the pan and cook for 1 minute, stirring regularly, until fragrant.
Simmer the beans: Add butter beans and the gochujang cream. Simmer for 5 minutes. Add the vegetable broth, if using, for a looser consistency.
Finish with greens and lime: Stir in bok choy stems first and cook for 2 minutes, then add bok choy leaves and cook for another minute until just wilted. Turn off the heat, stir in the lime juice, then serve topped with sesame seeds and scallion. Enjoy!