1-2wholered chili peppers,thinly sliced (optional)
In a large skillet, over medium heat, add the vegetable oil, onion, and pork. Saute for 10 minutes, or until the pork is cooked all the way through.
Add the garlic, ginger, salt, and ground black pepper. Stir together and cook for 2 more minutes.
Add the two bags of coleslaw mix and toss to combine with the pork, onions, and garlic. Cook for 5 minutes or until cabbage has wilted slightly.
In the meantime, in a bowl, whisk together the gochujang, gochugaru, 2 teaspoons of the sesame seeds, sesame oil, hoisin sauce, oyster sauce, and fish sauce until well combined.
Add the cooked rice and toss to combine.
Next, pour the sauce mixture into the skillet and toss well to combine. Cook for 5 more minutes.
Lastly, add half of the green onions and toss to combine.
Plate and garnish with the remaining sesame seeds and green onions. Add sliced red chilies if you want extra heat. Serve immediately.
I used two bags of the Dole Colourful Coleslaw Mix. The bags can be usually found in a 14 ounce size, or 397 grams. If you prefer, you can chop your own veggies. You will need about 10 cups of chopped green cabbage, 1-2 grated carrots, and about 1 cup of chopped red cabbage.