Spicy Pork Bulgogi Rice Bowl

Name: Spicy Pork Bulgogi Rice Bowl
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Korean
Ingredients: 600 g pork shoulder ((pork collar butt) cut into small pieces for stir frying (*see note above)); 170 g medium onion ((julienned)); Some cooking oil ((I used rice bran oil)); 30 g green onion ((chopped)); 1 Tbsp toasted sesame seeds; 100 g red apple ((e.g. royal gala) or nashi pear); 50 g brown onion; 3 Tbsp gochujang ((Korean chilli paste)); 3 Tbsp soy sauce; 3 Tbsp honey ((or brown sugar)); 2 Tbsp gochugaru ((Korean chilli flakes)); 2 Tbsp rice wine ((mirin)); 1 Tbsp minced garlic; 1 Tbsp minced ginger; 1/8 tsp ground black pepper; Steamed rice ((for 4 people)); 1 English cucumber ((thinly sliced)); 10 leaves Lettuce ((thinly sliced)); 10 leaves Korean perilla ((thinly sliced)); 4 tsp Korean spicy dipping sauce ((for 4 people, about 1 tsp each)); Kimchi