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1. Thinly shred the cabbage, rinse the bean sprouts, peel and cut the carrots into thin matchsticks, mince the garlic, finely grate the fresh ginger, and thinly slice the green onions, keeping the white and green parts separate.
0.8 head green cabbage,
3 cup bean sprouts,
3 piece carrot,
4 clove garlic,
1.5 tbsp fresh ginger,
4 piece green onions
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2. In a small bowl whisk together the soy sauce, oyster sauce, gochujang, rice vinegar, sesame oil, water, and red pepper flakes until smooth and well combined, then set aside.
0.2 cup soy sauce (low-sodium),
2 tbsp oyster sauce,
1.5 tbsp gochujang,
1.5 tbsp rice vinegar,
2 tbsp sesame oil,
0.2 tsp red pepper flakes,
3 tbsp water
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3. Heat half of the avocado oil in a large skillet over medium-high heat, add the ground pork, break it up with a spoon, and cook until just losing its pink color, then season with salt and black pepper.
1 lb ground pork,
1 tbsp avocado oil,
0.5 tsp salt,
0.2 tsp black pepper
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4. Add the minced garlic, grated fresh ginger, and the white parts of the green onions to the skillet and cook, stirring, until fragrant and the pork is browned with some crispy edges.
4 clove garlic,
1.5 tbsp fresh ginger,
4 piece green onions
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5. Pour in half of the sauce, stir to coat the pork, and simmer briefly until the sauce thickens and clings to the meat, then lower the heat to keep warm.
0.2 cup soy sauce (low-sodium),
2 tbsp oyster sauce,
1.5 tbsp gochujang,
1.5 tbsp rice vinegar,
2 tbsp sesame oil,
0.2 tsp red pepper flakes,
3 tbsp water
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6. In another large skillet or wok, heat the remaining avocado oil over medium-high heat, add the shredded cabbage and carrot matchsticks, and sauté, tossing often, until just tender but still crisp.
0.8 head green cabbage,
3 piece carrot,
1 tbsp avocado oil
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7. Add the bean sprouts and most of the remaining sauce to the vegetables, toss quickly over the heat until just warmed through but still crunchy, then remove from the heat.
3 cup bean sprouts,
0.2 cup soy sauce (low-sodium),
2 tbsp oyster sauce,
1.5 tbsp gochujang,
1.5 tbsp rice vinegar,
2 tbsp sesame oil,
0.2 tsp red pepper flakes,
3 tbsp water
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8. Divide the cabbage, carrot, and bean sprout mixture among bowls, top with the sauced ground pork, drizzle with any remaining sauce, and finish with the sliced green parts of the green onions.
1 lb ground pork,
0.8 head green cabbage,
3 cup bean sprouts,
3 piece carrot,
0.2 cup soy sauce (low-sodium),
2 tbsp oyster sauce,
1.5 tbsp gochujang,
1.5 tbsp rice vinegar,
2 tbsp sesame oil,
4 piece green onions
