Slice the pork as thinly as possible — partially freezing it for 20 minutes makes this much easier. Thin slices cook quickly and absorb the marinade better.

In a large bowl, whisk together gochujang, soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, and grated pear. The pear contains natural enzymes that tenderize the meat.

Add the sliced pork to the marinade and toss to coat every piece. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.

Heat a large skillet or wok over high heat until very hot. Add a thin layer of neutral oil.

Add the marinated pork in a single layer — do not overcrowd the pan. Cook in batches if necessary. Cook for 2-3 minutes without stirring to get some caramelization.

Stir and continue cooking for another 2-3 minutes until the pork is cooked through and the edges are slightly caramelized and sticky.

Divide the cooked rice among four bowls.

Top each bowl with a generous portion of the spicy pork.

Garnish with sliced green onions, sesame seeds, and cucumber slices. Serve with kimchi on the side if desired.