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Mix garlic, ginger, gochujang, gochugaru, honey, soy sauce, and sesame oil to make a marinade.
Toss the sliced pork (or beef) in the marinade and let it sit for 15-20 mins if you have time.
Heat a pan over medium-high and cook the meat until caramelized and cooked through, about 8–10 mins.
Cucumber Banchan (optional): Toss cucumber slices with garlic, soy sauce, vinegar, and gochugaru. Let it sit for 5 mins to soak up the flavours.
Serve with steamed rice, lettuce wraps, with a side of kimchi for a full Korean feast.