Bring medium pot with 1 cup water and rice to a boil. Once boiling, lower to simmer, cover, and cook 20 minutes. Remove from heat and let sit covered for 10 minutes.

Thoroughly rinse produce and pat dry. Slice white parts of green onions into 1/2” pieces. Slice green parts of green onions thinly on a bias (angle). Mince garlic. Rinse and pat dry sirloin steaks.

In a medium bowl, combine garlic, ginger, soy sauce, mirin, brown sugar, and a pinch of salt and pepper. Mix thoroughly then add steaks and completely cover with marinade. Allow to marinade for a minimum time of 10 minutes.

Place a small pot with fish sauce and 1/4 cup water over medium-high heat. Stir in the gochujang chili sauce. (If you prefer mild spice, add 1 tsp. gochujang. For medium spice, add 2 tsp. gochujang and for hot, add entire amount.) Once boiling, add slaw mix and white parts of green onions. Cook 2 minutes, then remove to a small bowl. Refrigerate.

Heat 1 tsp. olive oil in a medium pan over medium heat. Add steaks and cook 4 minutes per side or until internal temperature reaches 145 degrees. While cooking steaks, spoon excess marinade over steaks to glaze them and allow infusion of flavor. Rest steaks at least 5 minutes after cooking.

Divide jasmine rice between 2 plates. Nestle a steak against the rice. Place kimchi either atop steak or on side in a small dish. Garnish with green parts of green onion.