Step 1: In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and Gochujang until smooth to create the marinade for your korean bbq steak rice bowls with spicy cream sauce.
Step 2: Add the thinly sliced steak to the bowl and toss thoroughly to coat. Let the meat marinate at room temperature for at least 20 minutes, or up to 2 hours in the refrigerator for deeper flavor in your korean bbq steak rice bowls with spicy cream sauce.
Step 3: While the steak is marinating, prepare the spicy cream sauce by mixing the mayonnaise, Sriracha, and lime juice in a small bowl. Adjust the Sriracha for your preferred heat level and set aside.
Step 4: Heat a large cast-iron skillet or wok over high heat with a tablespoon of oil. Once the pan is smoking slightly, add the steak in a single layer. Sear for 2-3 minutes until charred and caramelized, then flip and cook for another 1-2 minutes.
Step 5: Assemble the korean bbq steak rice bowls with spicy cream sauce by dividing the cooked rice among four bowls. Top with the seared steak, shredded carrots, cucumbers, and a generous scoop of kimchi.
Step 6: Drizzle the spicy cream sauce over each bowl and garnish with sliced green onions and toasted sesame seeds before serving your korean bbq steak rice bowls with spicy cream sauce immediately.