In a mixing bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Marinate the flank steak for at least 30 minutes to 1 hour.

Prepare rice according to package instructions. Rinse and cook in boiling water or rice cooker. Fluff rice and set aside.

Combine sour cream, gochujang, honey, and lime juice until smooth. Set aside.

Wash and chop vegetables into bite-sized pieces. Set aside.

Heat vegetable oil in a skillet over medium-high heat. Sear marinated flank steak for 4-5 minutes per side until medium-rare.

In the same skillet, sauté the chopped vegetables over medium heat for 3-5 minutes.

Let the steak rest for 5 minutes, then slice thinly against the grain.

Assemble bowls with cooked rice, sliced steak, and sautéed vegetables.

Drizzle the spicy cream sauce over each bowl.

Garnish with sesame seeds and chopped green onions.