In a mixing bowl, combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, grated ginger, and rice vinegar. Mix well.

Add the sliced beef to the marinade, ensuring all pieces are well coated. Let it marinate for at least 15 minutes.

Rinse the jasmine rice under cold water until the water runs clear.

In a rice cooker, combine the rinsed rice and water. Cook according to the rice cooker instructions.

Heat a large skillet over medium-high heat. Add the marinated beef and cook for about 5-7 minutes until browned and cooked through.

Add the sliced bell pepper and julienned carrot to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender.

Scoop cooked rice into bowls, top with the beef and vegetable mixture.

Garnish with sliced green onions, toasted sesame seeds, and chopped cilantro before serving.