1. In a bowl, combine soy sauce, sesame oil, gochujang, garlic, and ginger. Add sliced steak and marinate for at least 30 minutes.

2. Meanwhile, prepare rice according to package instructions and keep warm.

3. Blanch spinach in boiling water for 1 minute, drain and set aside. Lightly sauté carrots and mushrooms until tender.

4. Heat a cast iron skillet over high heat. Sear marinated steak strips for 1–2 minutes per side until caramelized. Remove from pan.

5. In a small bowl, whisk together rice vinegar and honey. Drizzle over cucumber slices and toss to coat.

6. Divide rice among four bowls. Arrange spinach, carrots, mushrooms, and cucumbers around the rice.

7. Top each bowl with seared steak. Drizzle any remaining marinade or gochujang sauce over the steak.

8. Garnish with sesame seeds, scallions, and cooked kimchi if desired. Serve immediately.