1. In a bowl, whisk together soy sauce, sesame oil, garlic, ginger, brown sugar and gochujang to make the marinade.

2. Add sliced steak, toss to coat, and marinate in the refrigerator for at least 30 minutes.

3. Cook rice according to package instructions and keep warm.

4. Heat a grill pan or cast iron skillet over high heat and sear steak slices 3–4 minutes per side until cooked through.

5. In a small bowl, combine mayonnaise, gochujang, rice vinegar and lime juice to make the spicy cream sauce.

6. Divide rice among four bowls. Top each with steak, carrots, cucumber, broccoli and kimchi.

7. Drizzle spicy cream sauce over each bowl and garnish with sesame seeds and scallions.

8. Serve immediately, adjusting sauce and vegetables to taste.