2teaspoonsgochujang, more or less to taste [See Note 1]
1 to 1-1/2poundsbeef flank steak, cut thinly against the grain
In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic, toasted sesame oil and gochujang, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 30-minutes or up to overnight.
Heat a large skillet over medium-high heat. Working in batches, sear the steak until the slices are richly browned and medium-rare, about 30 seconds per side. Transfer the steak to a serving platter and serve with kimchi and steamed rice.
Gochujang is a Korean red pepper paste. An equal amount of crushed red pepper flakes may be substituted. For a mild dish, omit the pepper flakes and/or gochujang completely without substitution.