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Heat oil in a large skillet or wok set over medium-high heat. Add garlic, ginger and the white parts of the scallions and sauté for 1 to 2 minutes until fragrant.
Add ground pork and cook, breaking up any large chunks, until cooked through, about 6 to 7 minutes.
Add gochujang, gochugaru, soy sauce, sesame oil, kimchi and kimchi juice and stir to evenly coat.
Push pork mixture to the sides of the skillet; add cabbage and carrot to the center. Cook, tossing occasionally, until cabbage is softened and carrot is tender, about 3 to 5 minutes.
To serve, spoon steamed rice into serving bowls, then spoon pork mixture over top. Sprinkle with thinly sliced green onions, sesame seeds, and top with thinly sliced daikon. Serve warm.