Prepare the Marinade: In a medium bowl, whisk together all the marinade ingredients: soy sauce, gochujang, honey, sesame oil, rice vinegar, minced garlic, grated ginger, grated pear, chopped spring onion, and black pepper. Stir until the honey is fully dissolved.

Marinate the Steak: Place the sirloin steak in a shallow dish or a reusable zip-top bag. Pour over about two-thirds of the marinade, reserving the rest for later. Turn the steak to coat it completely. Cover and refrigerate for at least 1 hour, or up to 8 hours for a deeper flavour.

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

Cook the Steak: Take the steak out of the fridge about 20 minutes before cooking to let it come to room temperature. Heat the vegetable oil in a large cast-iron skillet or grill pan over a medium-high heat. I find that getting my pan properly hot is the secret to a great crust. You should see a little wisp of smoke before adding the steak.

Sear to Perfection: Remove the steak from the marinade, letting any excess drip off. Place it in the hot pan and cook for 2-4 minutes per side for a medium-rare finish, depending on the thickness. The steak should have a deep, caramelised crust. Use a meat thermometer for accuracy: 55-57°C for medium-rare.

Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for 10 minutes. This step is crucial! It allows the juices to redistribute throughout the meat, ensuring every bite is succulent.

Finish the Sauce: While the steak is resting, pour the reserved marinade into the same pan you cooked the steak in. Bring it to a simmer over a medium heat, scraping up any browned bits from the bottom of the pan. Let it bubble for 1-2 minutes until it has thickened slightly.

Assemble the Bowls: Thinly slice the rested steak against the grain. To assemble your Korean BBQ Steak Rice Bowls, divide the cooked rice among four bowls. Top with slices of the steak, the prepared vegetables, and a spoonful of kimchi. Drizzle with the warm sauce from the pan and sprinkle with toasted sesame seeds and the remaining sliced spring onions.