In a medium mixing bowl, whisk together ¼ cup of low-sodium soy sauce, 2 tablespoons of gochujang, 2 tablespoons of mirin, and 1 tablespoon of minced ginger. Add 1 teaspoon of garlic powder, 1 tablespoon of sesame oil, 1 tablespoon of neutral oil, and 1 tablespoon of light brown sugar to create a rich marinade.

Place 1 pound of thinly sliced flank or skirt steak into the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours.

Heat a wok or large skillet over high heat until it begins to smoke. Drizzle in a bit of neutral oil.

In two batches, add half of the marinated beef, searing for approximately 3 minutes then stirring and cooking for an additional 2–3 minutes until browned.

Garnish with sesame seeds and serve immediately with steamed rice and fresh vegetables.