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In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, and pepper.
Add sliced beef and marinate for 10–15 minutes.
Heat olive oil in a pan and cook beef over high heat until caramelized.
In a small bowl, mix mayonnaise, gochujang, honey, and lime juice to make the creamy sauce.
Assemble bowls with rice as the base.
Top with cooked bulgogi beef.
Drizzle generously with creamy gochujang sauce.
Garnish with green onions and sesame seeds, then serve.