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Make gochujang sauce: In a small bowl, whisk together the gochujang, rice vinegar, brown sugar, and 1 tablespoon water. Set aside.
Steam green beans: In a large heavy skillet or wok set over high heat add ¼ cup of water and bring to a boil. Add the green beans, and cover with a lid or piece of aluminum foil. Steam, until the beans are just slightly tender, about 5-8 minutes. Their color will brighten. Remove the lid and stir the beans in the pan a bit, allowing any remaining liquid to cook off until the pan is virtually dry. I like to use tongs to stir the beans so I can lift them up and flip them easily for even cooking.
Blister and sauce green beans: Drizzle the oil over the beans, add the salt, and continue to cook, stirring occasionally, until blistered and speckled with brown spots, about 5 minutes. Remove from heat and stir in the gochujang sauce. Taste and add more salt, if needed.
Garnish and serve green beans: Transfer to a serving plate and scatter the sesame seeds over the top. Serve warm.