Let's cook.
In a medium bowl, combine the gochujang, soy sauce, sesame oil, honey, and minced garlic to create the marinade.
Add the thinly sliced pork shoulder to the marinade, ensuring all pieces are well coated. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Add the marinated pork to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until browned and cooked through.
Once the pork is mostly cooked, add the sliced yellow onion and julienned carrot to the skillet. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
Stir everything together, ensuring the sauce coats the pork and vegetables evenly. Cook for another 1-2 minutes until the sauce slightly thickens.
Serve immediately with steamed rice.
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