Slice the pork: If not pre-sliced, place pork in the freezer for 30 minutes to firm up, then slice thinly against the grain.

Mix the sauce: In a bowl, combine gochujang, gochugaru, soy sauce, sugar, rice wine, sesame oil, garlic, ginger, and water. Add doenjang if using. Adjust spice and sweetness to taste.

Marinate: Toss pork with the sauce until evenly coated. Marinate 15–30 minutes at room temp (or up to 8 hours in the fridge).

Prep veggies: Slice onion, carrot, bell pepper, and scallions so everything is ready before cooking.

Heat the pan: Use a large skillet or wok. Add oil and heat over medium-high until shimmering.

Stir-fry aromatics and veg: Add onion and carrot first. Cook 2 minutes until slightly softened. Add bell pepper.

Add the pork: Spread the pork in a single layer. Let it sear for 30–45 seconds before stirring, then cook, stirring often, 4–6 minutes until just cooked through and lightly caramelized.

Finish with scallions: Toss in scallions and cook 30 seconds. If sauce looks too thick, splash in a tablespoon of water to loosen.

Serve hot: Sprinkle sesame seeds. Serve with rice, lettuce leaves for wraps, and kimchi on the side.