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In a bowl, combine the soy sauce, sesame oil, brown sugar, minced garlic, minced ginger, red pepper flakes, and a pinch of salt and pepper. Add the thinly sliced flank steak to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
In a small bowl, whisk together the gochujang, rice vinegar, honey, soy sauce, sesame oil, and minced garlic until smooth. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated beef slices in a single layer. You may need to cook in batches to avoid overcrowding the skillet. Cook for 2-3 minutes on each side until browned and cooked through. Remove from heat and let rest.
Arrange the beef bites on a serving platter. Drizzle with the gochujang dipping sauce or serve it on the side. Garnish with sliced green onions and sesame seeds.
Serve warm as an appetizer or main dish. Pair with steamed rice or vegetable sides if desired.