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In a heat-proof bowl, combine gochugaru, garlic, scallions, and salt.
In a small saucepan, combine oil, Sichuan peppercorns, and star anise. Heat on medium-low heat until the light parts of the peppercorns begin to turn brown.
Turn off the heat and wait for the peppercorns to turn fully dark brown.
Carefully pour oil through a fine mesh strainer over the ingredients in the bowl. Stir together and allow to sit for at least 10 minutes.
In a separate bowl, whisk together sesame paste and honey. Whisk in soy sauce and black vinegar at a gradual drizzle to prevent the sesame paste from clumping.
Then gradually whisk in half of the chili oil mixture. Taste, then continue to add chili oil mixture as desired.
Bring a large pot of water to boil, then cook mandu according to the package directions, remove from pot, and set aside.
Add baby bok choy mui to the same boiling water and blanch for 1 minute. Remove bok choy and plunge in cold water.
Transfer mandu and bok choy to a serving dish. Stir sauce together again and add 1 tablespoon cooking water if desired to make the sauce smoother.
Pour sauce over the mandu. Garnish with cilantro and sesame seeds.