A fiery twist on the classic using Korean chili paste and red pepper flakes.
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In a large mixing bowl, whisk together the gochujang, gochugaru, soy sauce, brown sugar, sesame oil, garlic, and ginger until smooth.
Add the thinly sliced meat and the sliced onions to the bowl, tossing thoroughly to ensure every piece is coated in the marinade.
Cover the bowl and let the meat marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
Heat the vegetable oil in a large skillet or wok over medium-high heat until it begins to shimmer.
Add the marinated meat and onions to the pan in a single layer, working in batches if necessary to avoid crowding.
Stir-fry the meat for 3 to 5 minutes until it is cooked through and the edges start to get slightly charred and caramelized.
Toss in half of the chopped green onions during the last minute of cooking.
Garnish with the remaining green onions and toasted sesame seeds before serving with steamed rice.
