Prepare the Marinade: In a medium-sized bowl, whisk together all the marinade ingredients: soy sauce, sesame oil, brown sugar, gochujang, minced garlic, grated ginger, grated pear, and rice vinegar. Stir until the sugar has completely dissolved.

Marinate the Steak: Place the steak in a large, sealable plastic bag or a shallow dish. Pour over about three-quarters of the marinade, ensuring the steak is fully coated. Reserve the remaining marinade for later. Seal the bag or cover the dish and place it in the refrigerator to marinate for at least 2 hours, or ideally overnight for maximum flavour.

Prepare the Toppings and Rice: While the steak is marinating, cook your rice according to the package instructions. Prepare all your vegetables: julienne the carrot, slice the cucumber and spring onions, and chop the kimchi. Set everything aside.

Bring Steak to Room Temperature: About 30 minutes before you plan to cook, remove the steak from the fridge and let it sit on the counter. This helps it cook more evenly.

Cook the Steak: Heat a grill or a heavy-based grill pan over high heat until it's smoking slightly. Remove the steak from the marinade, letting any excess drip off. Place the steak on the hot grill. Cook for 3-5 minutes per side for medium-rare (internal temperature of 55-57°C), depending on the thickness. Baste the steak with the reserved marinade during the last minute of cooking.

Rest the Steak: Once cooked to your liking, transfer the steak to a cutting board. Cover it loosely with foil and let it rest for 10 minutes. This is a crucial step that allows the juices to redistribute, ensuring a tender slice.

Slice and Assemble: After resting, slice the steak thinly against the grain. To assemble your Korean Steak Rice Bowls, divide the cooked rice among four bowls. Top with the sliced BBQ steak, carrot, cucumber, kimchi, and spring onions. Drizzle with any juices from the cutting board and sprinkle with toasted sesame seeds before serving.