In a mixing bowl, whisk together soy sauce, gochujang, honey, sesame oil, garlic powder, onion powder, salt, and black pepper until well combined. Cut your beef steak into bite-sized cubes, adding them to the marinade. Ensure all the pieces are coated evenly, then cover the bowl with plastic wrap and let it marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for enhanced flavor.

Preheat a skillet or grill pan over medium-high heat until it’s nice and hot. Remove the marinated steak from the bowl, letting excess marinade drip off. Cook steak cubes in the hot pan for 3-4 minutes on each side until they achieve a rich brown crust and reach your desired doneness. Remove steak from the pan and let it rest for about 5 minutes before slicing.

While the steak is resting, combine mayonnaise, sour cream, sriracha, salt, and pepper in a small bowl. Whisk until smooth and creamy, adjusting the amount of sriracha based on your spice preference.

In serving bowls, start by adding a generous scoop of your choice of cooked rice. Top each serving with the sliced marinated steak, ensuring even distribution. Drizzle the creamy spicy sauce generously over the steak.

Get creative with additional toppings such as quick pickled cucumbers, shredded carrots, or sliced scallions. Serve immediately, perhaps with a side of kimchi for authentic experience.