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PdfPrep ingredients: Peel and thinly slice garlic cloves. Peel ginger and cut into matchsticks. Trim and slice scallion. Reserve 1-2 tbsp for step 6. Pick cilantro leaves from stems and set aside. Finely chop stems.
Brown pork: heat vegetable oil over medium high heat. Add pork, ¼ of each garlic and ginger, and scallions. Season with salt and pepper. Cook until browned, 4-5 min.
Make soup: add cabbage and cook, stirring frequently, until wilted, 4-5 min. Add broth and cilantro stems. Bring to a boil, reduce heat to low, cover and simmer until flavorful, about 15 min. Season to taste with salt and pepper.
Make rayu sauce: in a small heatproof bowl, combine gochujang with 2 tbsp water and 1.5 tsp sugar. Stir in sesame seeds. Heat ¼ c oil in a small saucepan over medium high. Add remaining garlic and ginger and cook, stirring constantly, until golden, 4-5 minutes. Immediately pour into bowl with gochujang and stir (oil will stay separate).
Prepare udon noodles according to package directions.
Divide noodles between bowls. Ladle soup over, garnish with cilantro leaves and reserved scallion greens. Top with a drizzle of rayu sauce.