Prepare the Sauce: In a medium bowl, whisk together the water, soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, ginger, garlic, and cornstarch. Set aside.

Cook the Pork and Vegetables: Heat a small amount of oil in a large skillet over medium heat. Once the oil is hot, add the white part of the green onions, peppers. Season with ½ teaspoon kosher salt and a few grinds of freshly ground black pepper. Sauté for 2–3 minutes, stirring occasionally, add in garlic and cook for one minute being careful not to burn. Move the peppers to the edges of the pan and add the ground pork to the center. Break up the meat with a spatula and cook until cooked through, about 5–6 minutes, stirring occasionally.

Stir in the Sauce: Reduce the heat to low and add the prepared sauce to the skillet. Stir to coat everything evenly and let it cook for 4-5 minutes, allowing the flavors to meld and the sauce to thicken.

Garnish and Serve: Remove the skillet from heat and serve the stir-fry warm in shallow bowls over your favorite rice. Top with sesame seeds, the green part of the scallions.