Let's cook.
In a small bowl, whisk together the gochujang, soy sauce, sesame oil, and sugar to create the sauce.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the thinly sliced pork loin to the hot skillet and stir-fry for 3-4 minutes, until browned and cooked through. Remove the pork from the skillet and set aside.
Add the minced garlic and grated ginger to the same skillet. Stir-fry for 30 seconds until fragrant.
Add the chopped cabbage to the skillet and stir-fry for 4-5 minutes, until it begins to soften but still retains some crispness.
Return the cooked pork to the skillet with the cabbage.
Pour the prepared gochujang sauce over the pork and cabbage. Toss everything together to coat evenly.
Continue to stir-fry for 1-2 minutes, allowing the sauce to thicken slightly and coat the ingredients.
Serve immediately, optionally garnished with sesame seeds or chopped green onions.
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