In a large bowl or gallon size ziplock bag, combine the soy sauce, brown sugar, Gochujang, ginger, garlic and sesame oil. Add the steak and toss well to coat. Cover and place in the fridge for 1 hour or overnight.

Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil, remove the steak from the marinade and add it to the hot pan. Let it get caramelized on one side, then turn and caramelize for another 2 minutes. Add a few tablespoons of the marinade and cook for 2-3 minutes or until the sauce has thickened and coats the steak. Remove from heat and stir in a handful of toasted sesame seeds.

In a food processor or blender, combine all the ingredients for the sauce along with ¼ cup water. Process until smooth and creamy, adding more water, 1 tablespoon at a time, until desired consistency is reached.

Divide the rice or quinoa among bowls and top with equal amounts of steak. Toss the cabbage with the mango and a pinch of salt + pepper. Add the cabbage + mango to the bowls. Layer on the broccoli, avocado, basil, and cilantro. Finish each bowl with an egg, chopped green onions, kimchi, toasted sesame seeds and drizzle of the spicy peanut sauce. Serve with more peanut sauce for drizzling. EAT!