1. In a bowl, whisk together soy sauce, sesame oil, rice vinegar, garlic, ginger, and brown sugar. Add steak and marinate for at least 30 minutes.

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

3. Slice carrot and cucumber, and sauté spinach with a drizzle of oil and salt.

4. In a small bowl, mix gochujang with a splash of soy sauce, sesame oil, and honey to create the spicy sauce.

5. Heat a non-stick skillet or grill pan over medium-high heat. Pat steak dry and sear 3–4 minutes per side for medium-rare. Let rest 5 minutes, then thinly slice against the grain.

6. Divide rice among three petite bowls. Arrange spinach, carrot, and cucumber around the rice.

7. Top each bowl with sliced steak and drizzle with spicy gochujang sauce.

8. Garnish with sesame seeds and scallions before serving.