Marinate the Steak: In a medium bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, minced garlic, grated ginger, rice vinegar, black pepper, and honey until combined. Place your steak in the marinade, ensuring it's well coated. Cover and refrigerate for at least 30 minutes up to 2 hours.

Cook the Rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, 2 cups of water, and a pinch of salt. Bring it to a boil, then reduce heat, cover, and simmer on low for 15-20 minutes until fluffy.

Prepare the Spicy Cream Sauce: In a small bowl, mix together ½ cup of mayonnaise, 2 tablespoons of sriracha, and the juice of 1 lime until smooth and well blended. Adjust seasoning as needed.

Cook the Steak: Heat a skillet over medium-high heat and add a drizzle of oil. Remove the steak from the marinade, place it in the hot skillet. Cook for 3-4 minutes on each side until cooked to your desired level of doneness. Let it rest for a few minutes before slicing thinly against the grain.

Assemble the Bowls: Divide the fluffy jasmine rice among serving bowls. Top with sliced steak and drizzle with the spicy cream sauce. Garnish with chopped green onions, sprinkle sesame seeds, and add toppings like kimchi or pickled vegetables.