1-Step 1: Marinate the Steak: Place the 2 to 3 pounds of flank steak in a resealable bag and add 1 cup of Korean Barbecue Sauce. Seal the bag after removing the air, making sure the steak is fully coated. Let it sit in the fridge for 8 to 24 hours to soak up those flavors.

2-Step 2: Cook the Steak: Preheat a grill pan over high heat once the steak is marinated. Take the steak out, let excess sauce drip off, and grill it for 3 minutes per side. Flip and rotate for nice marks, cooking for about 12 minutes total or until it’s done to your liking. Let it rest on a board for 10 to 15 minutes before slicing.

3-Step 3: Prepare the Rice and Veggies: Cook 2 cups of uncooked sweet brown or sweet white rice as per the package directions. Meanwhile, get your veggies ready by slicing cucumbers and preparing kimchi and carrots. This step ensures everything is fresh and ready for assembly.

4-Step 4: Assemble the Bowls: In each bowl, add 1 cup of cooked rice, then top with 1/4 cup kimchi, 1/4 cup cucumber slices or 2 cucumber roses, and 1/4 cup pickled or steamed carrots. Slice the rested steak diagonally and add 6 to 8 slices per bowl. Drizzle 1 tablespoon of Korean Barbecue Sauce over it, sprinkle with thinly sliced green onions, and add 2 tablespoons of sesame seeds.