Place the flank steak in a resealable zipper top bag and pour in the Korean Barbecue Sauce. Squeeze the air out of the bag, seal the bag, and squish the steak around so that it is completely coated in the Korean Barbecue Sauce. Refrigerate for at least 8 but up to 24 hours.

Preheat a grill pan over a high burner. Remove the flank steak from the bag of marinade, letting the excess drip away. Place the flank steak on the grill and let it stay undisturbed for at least 3 minutes.

Flip the steak over when it has beautiful browning and grill marks. Leave it undisturbed for 3 more minutes.

Flip the steak again, rotating 90° to make grill marks perpendicular to the first set. Grill for 3 more minutes, then flip one final time and grill for a final 3 minutes or until the steak reaches your desired doneness.

Transfer the steak to a cutting board or plate to rest for 10 to 15 minutes while you gather the rest of your ingredients.

Place 1 cup of cooked rice in each bowl. Arrange 1/4 cup of kimchi, 1/4 cup of cucumber slices or 2 cucumber roses, and 1/4 cup of pickled or steamed carrots on the rice. Set aside.

Slice the flank steak diagonally across the grain and add about 6 to 8 slices of beef to each rice bowl. Drizzle 1 tablespoon of Korean Barbecue Sauce over each bowl, then sprinkle sliced green onion and some sesame seeds over each bowl. Serve immediately.