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Wash and trim the ends off the string beans.
In a cast iron skillet over medium/high heat, cook the string beans until they have become blistered on all sides. Stir the beans occasionally to make sure of even cooking.
Pour the gochujang sauce on the beans while they are still in the pan. Toss the beans to coat them evenly with the sauce.
Garnish with red pepper flakes, sesame seeds and green onion.
Serve as a side or over rice and enjoy!
Refrigerate leftovers in an airtight container for up to 5 days.