Heat 1 tbsp oil in a large skillet over medium-high heat. Add ground pork and cook, breaking up lumps, until no pink remains and edges turn golden brown, about 5 minutes.

Reduce heat to medium. Stir in 2 minced garlic cloves and 1 tbsp grated ginger. Cook until fragrant and shimmering, about 1 minute.

Stir in 3 cups shredded green cabbage and 1 cup grated carrots. Cook, tossing occasionally, until cabbage softens but retains crisp edges, roughly 3 minutes.

Pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Cook until liquid reduces slightly and evenly coats ingredients, about 2 minutes.

Remove skillet from heat, then sprinkle sliced green onions and toasted sesame seeds over the bowl. Serve hot.