In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, ginger, garlic, and grated Asian pear.

Place the sliced flank steak in the marinade, ensuring all pieces are coated. Refrigerate for at least 30 minutes.

In a small bowl, combine mayonnaise, gochujang, and lime juice. Whisk until smooth to create the spicy cream sauce.

Heat a large cast-iron skillet or wok over high heat with a small amount of neutral oil.

Add the steak in a single layer, working in batches if necessary to avoid crowding. Sear for 2-3 minutes until charred and caramelized.

Divide the cooked jasmine rice into four serving bowls.

Arrange the seared steak, sliced cucumbers, julienned carrots, and kimchi over the rice.

Drizzle each bowl with the spicy cream sauce and garnish with green onions and toasted sesame seeds.