Prepare the Marinade: In a medium bowl, whisk together the soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, grated ginger, grated pear, gochujang (if using), and black pepper. Stir until the sugar is fully dissolved. This magical mixture is what makes our BBQ Steak so special.

Marinate the Steak: Place the steak in a shallow dish or a reusable food bag. Pour over about two-thirds of the marinade, ensuring the meat is completely coated. Reserve the remaining one-third of the marinade for later. Let the steak marinate at room temperature for at least 1 hour, or for a deeper flavour, cover and refrigerate for 4 to 24 hours.

Cook the Rice & Prep Veggies: While the steak is marinating, cook the rice according to the package instructions. Fluff with a fork and set aside. Prepare your vegetables: julienne the carrot, slice the cucumber and spring onions, and wilt the spinach in a hot pan with a tiny drop of sesame oil for 30-60 seconds. Set everything aside.

Cook the Steak: Take the steak out of the fridge 30 minutes before cooking to allow it to come to room temperature. Heat a heavy-based griddle pan or barbecue to a high heat. 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, depending on thickness. You're looking for a fantastic dark crust and char marks.

Baste and Rest: While the steak is cooking, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce to a simmer for 2-3 minutes until it thickens slightly. Use this to baste the steak during the final minute of cooking. Once cooked to your liking, transfer the steak to a cutting board and let it rest for 10 minutes. This is crucial for a juicy result!

Assemble the Bowls: Slice the rested Korean steak thinly against the grain. Divide the cooked rice among four bowls. Artfully arrange the sliced steak, carrots, cucumber, and wilted spinach on top of the rice. Drizzle with any remaining thickened marinade from the pan, and garnish generously with sliced spring onions and toasted sesame seeds. Serve immediately with a side of kimchi.