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Prepare the Korean shredded beef. While the beef is cooking prep the rest of your rice bowl components.
If you are making jasmine rice (this is what I usually use) use a water to grain ratio of 1.75:1. This makes for fluffier rice!
In a large bowl combine the cucumbers, rice vinegar and pinches of sugar and salt and toss to combine. Cube the avocado and spritz it with lime and salt. Toss the edamame with a little sesame oil and pinch of salt.
Assemble bowls with fluffy rice, shredded beef, cucumbers, kimchi, avocado, edamame, green onions, crispy onions, peanuts and a big drizzle of sriracha mayo* (see note). Finish with sesame seeds and a squeeze of lime, YUM. What a good day to be eating dinner.