Prepare the Korean BBQ Marinade

1. In a medium bowl, combine soy sauce, gochujang paste, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and grated pear.
2. Whisk all ingredients together until sugar is dissolved and the marinade is well combined.
3. Place your thinly sliced steak in a ziplock bag or shallow dish and pour the marinade over it.
4. Massage the marinade into the meat, ensuring all pieces are well coated.
5. Refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor penetration.

Make the Spicy Cream Sauce

1. In a small bowl, whisk together mayonnaise, gochujang paste, honey, lime juice, sesame oil, and garlic powder.
2. Adjust spice level by adding more or less gochujang according to your preference.
3. Cover and refrigerate until ready to serve. This sauce can be made up to 3 days ahead of time.

Cook the Korean BBQ Steak

1. Remove the steak from the marinade, allowing excess to drip off.
2. Heat a large cast-iron skillet or grill pan over high heat until smoking hot.
3. Add the marinated steak pieces in a single layer, being careful not to overcrowd the pan (work in batches if needed).
4. Cook for 1-2 minutes per side for medium-rare, or longer if you prefer your steak more well-done.
5. Transfer cooked steak to a clean plate and let rest for 5 minutes before slicing against the grain.

Assemble the Rice Bowls

1. Divide the cooked rice evenly among 4 bowls.
2. Arrange the sliced Korean BBQ steak on top of the rice.
3. Add the cucumber, carrot, spinach, avocado, radishes, and kimchi around the steak.
4. Drizzle the spicy cream sauce generously over the bowls.
5. Garnish with sesame seeds, chopped green onions, and cilantro if using.