Heat a large skillet over medium-high heat.
Add the ground pork and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Drain excess fat if needed.
Add minced garlic and ginger to the skillet and sauté for 1 minute until fragrant.
Add shredded cabbage and carrots to the skillet and cook, stirring frequently, until vegetables are soft but still tender, about 5 minutes.
Pour in soy sauce and sesame oil, stirring to combine and coat all ingredients evenly.
Sprinkle red pepper flakes and mix well.
Remove from heat and transfer to shallow bowls.
Garnish with sliced green onions before serving.