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Thinly slice the onion and cut the scallions into half-inch pieces, keeping the whites and greens separate.
Heat a pan over medium-high heat with a bit of oil. Add the thinly sliced beef and cook until mostly cooked through, then remove it from the pan and set aside.
In the same pan, add the sliced onion, scallion whites, garlic, ginger, and kimchi. Cook until the mixture becomes fragrant and the onion has softened.
Return the beef to the pan along with the gochujang, soy sauce, sesame oil, sugar, rice vinegar, and soju if using. Mix until the sauce slightly thickens and coats everything.
Add the scallion greens and cook just until wilted.
Serve over a fresh bowl of rice, or eat it as is.