Rinse the jasmine rice under cold water until the water runs clear. In a pot, heat sesame oil over medium heat and sauté the minced garlic for 30 seconds until fragrant. Add the rinsed rice, water, and salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

In a bowl, mix soy sauce, sesame oil, honey, gochujang, rice vinegar, minced garlic, grated ginger, and black pepper. Add the thinly sliced beef, coating it well. Cover and marinate in the refrigerator for at least 30 minutes (or overnight for deeper flavor).

Heat vegetable oil in a pan or grill over medium-high heat. Cook the marinated beef in a single layer for about 2-3 minutes per side until caramelized and cooked through. Remove from heat and let it rest for a few minutes.

In a small bowl, whisk together gochujang, honey, rice vinegar, soy sauce, sesame oil, and water. Adjust consistency with more water if needed.

Start with a generous serving of garlic-scented rice as the base. Top with cooked Korean BBQ beef. Add kimchi, julienned cucumber, shredded carrot, and chopped green onions. Drizzle with spicy-sweet sauce and garnish with sesame seeds. Optionally, add a soft-boiled egg for extra richness.