In a bowl, combine the soy sauce, sesame oil, brown sugar, garlic, and ginger. Add the sliced flank steak and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

While the steak is marinating, prepare the spicy cream sauce by mixing together the mayonnaise, gochujang, rice vinegar, sesame oil, and honey in a small bowl. Adjust the spice level by adding more or less gochujang to taste. Set aside.

Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated steak in a single layer. Cook for about 2-3 minutes on each side, or until the steak is cooked to your desired doneness. Remove from heat.

To assemble the bowls, divide the cooked jasmine rice among four bowls. Top each bowl with the cooked steak, cucumber, shredded carrots, green onions, and cilantro.

Drizzle the spicy cream sauce over the top of each bowl. Serve immediately and enjoy!