Slice your pork into thin cut - thickness of each piece should be about half the size of your pinky nail ;)
Then make slice along the edge of the pork - this prevents the meat from curling up
Then shave-off some thin slices of cabbage. Place it on your large plate.
Now take out a small bowl. Mix-in Soy Sauce (1T) and Mirim (1T). If you're cooking more pork pieces, double the ratio.
Place your frying pan on a medium heat. Then put in some cooking oil. Once the oil is hot, place the pork pieces in. Let the pork cook on both sides until the natural juices from the pork start to drip out into the oil. At this point, grate about ½ teaspoon of minced ginger over each piece of pork.
Then spread the soy sauce mixture on top of each pork piece. Flip the pork and mix both sides into the sizzling soy sauce. Let it gently cook and reduce for 30-60 seconds. Once you get a nice browning on both sides, take it out of the pan. (Note: Be careful that you don't burn the soy sauce - lower the heat if necessary!))
Place the finished pork pieces over the bed of cabbage. Put a dollop of Korean (or Japanese) Mayonnaise on the side of the plate and sprinkle on a touch of gochugaru. Bon Appetit!