Place the flank steak in a resealable zipper top bag and pour in the Korean BBQ Sauce. Squeeze the air out of the bag, seal it, and squish the steak so it is completely coated. 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, leaving it undisturbed for 3 more minutes.

Flip the steak again, rotating 90° for perpendicular grill marks. Grill for 3 more minutes, then flip one last time, grilling for a final 3 minutes or until desired doneness.

Transfer the steak to a cutting board to rest for 10 to 15 minutes while gathering 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 the Korean Barbecue Sauce over each bowl, then sprinkle a sliced green onion and some sesame seeds on top. Serve immediately.