Prepare the marinade by whisking together soy sauce, brown sugar, sesame oil, and minced garlic in a medium mixing bowl.

Slice the steak thinly against the grain and add to the marinade. Let it marinate for at least 15 minutes.

Rinse the rice under cold water until the water runs clear, then combine in a medium saucepan with 2 cups of water and bring to a boil.

Reduce rice heat to low, cover, and cook for about 15 minutes until the rice absorbs all the moisture.

While the rice cooks, preheat a grill pan or skillet over medium-high heat. Remove the steak from the marinade and sear each side for about 3-4 minutes or until desired doneness.

Thinly slice cucumbers and carrots, and chop scallions.

Fluff the rice with a fork, then serve in bowls. Top with sliced steak, fresh veggies, and a sprinkle of sesame seeds.

Drizzle with any extra marinade or gochujang if desired.