Cook the Baby Bok Choy (8) in salted water with Crushed Red Pepper Flakes (1 teaspoon). Submerge the stems first for 1 – 2 minutes, depending on the size, then turn on its side to simmer the leaves as well.
Simmer for 30 seconds more, drain and discard the water, place bok choy into ice water.
To make the broth, add Chicken Stock (2 quart), Garlic Paste (1 teaspoon), Fresh Ginger (1/2 teaspoon), Granulated Sugar (1/2 tablespoon) and Scallion (5), seasoned lightly with Kosher Salt (to taste) and Crushed Red Pepper Flakes (to taste), simmer Chicken Gizzards (2 pound) until tender but still with a slight bite, 2 hours.
Remove and discard the scallions, there should be about 1 qt remaining, otherwise adjust by reducing or adding more stock, season soup with Toasted Sesame Oil (1 tablespoon) and Chili Oil (to taste) to taste.
Remove the bok choy from the water, sqeeze out as much water as possible.
Cut bok choy lengthwise into quarters.
Add the boc choy to the soup, bring to a simmer, remove from heat at once, check/adjust seasoning.
Serve bok choy and gizzards. Add Israeli Couscous (to taste), add the broth and a few Red Chili Pepper (to taste). Enjoy!