Spicy Korean Egg Roll Bowls

Ingredients

• 2 tablespoons vegetable oil
• 4 cloves garlic (minced (about 1 tablespoon minced))
• 1 1/2 teaspoons minced ginger (from a 1-inch piece)
• 2 scallions (white parts separated and finely chopped, green parts thinly sliced and set aside for topping)
• 1 pound ground pork
• 2 teaspoons sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons gochujang (Korean hot pepper paste, or to taste)
• 1 teaspoon gochugaru (Korean hot pepper flakes, or to taste)
• 1/2 cup drained chopped kimchi
• 2 tablespoons kimchi juice
• 4 cups shredded napa or savoy cabbage (from 1/2 a medium cabbage (about 10-12 ounces))
• 2 large carrots (julienned or shaved into ribbons)
• steamed rice (for serving)
• daikon radish (thinly sliced, for topping)
• sesame seeds (for topping)

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