In a broad bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, ginger, black pepper, and chopped green onion. Toss the thinly sliced beef in until well-coated. Cover and refrigerate for 30 minutes to 2 hours for optimal flavor.

Whisk together mayonnaise, gochujang, rice vinegar, honey, and sesame oil in a small bowl. Blend until smooth and creamy, adjusting the spice level to your liking.

Heat a skillet or grill pan over medium-high heat. Add the marinated beef in a single layer and cook for 3-4 minutes until browned and cooked through. Remove from heat and allow it to rest.

Start with a generous layer of cooked rice at the bottom of your bowl. Top with the cooked bulgogi beef, followed by shredded carrots, sliced cucumbers, and chopped cilantro for freshness.

Drizzle the creamy gochujang sauce over each bowl. Finish with a sprinkle of green onions and sesame seeds for an extra burst of flavor and texture. Serve warm and enjoy!