In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, salt, and pepper. Add the sliced steak and mix well to coat evenly. Let it marinate for at least 20–30 minutes to allow the flavors to absorb into the meat.

Heat olive oil in a skillet over medium-high heat. Add the marinated steak in a single layer and cook for 2–3 minutes per side until nicely browned and slightly caramelized. Avoid overcrowding the pan so the steak sears properly instead of steaming.

In a small bowl, whisk together mayonnaise, gochujang, honey, sesame oil, and lemon juice until smooth and creamy. Adjust spice level by adding more or less gochujang depending on your preference.

To assemble, divide the cooked rice into bowls. Top with the cooked steak slices, drizzle generously with the spicy cream sauce, and finish with green onions and sesame seeds. Serve immediately while warm.