Step 1

For the beef: Whisk together the honey, orange juice and gochujang in a bowl. Sprinkle the beef strips with a pinch of salt and pepper. In a large pan on medium-high heat, add 2 to 3 tablespoons oil. When it begins to swirl, add the beef strips in one layer, leaving space between the strips in the pan so that they can sear and not steam. Cook on one side until a check beneath reveals some caramelization and color on the beef, 2 to 3 minutes. Flip and allow to sear a minute more, then add the glaze. Allow the sauce to cook and reduce until thickened. You may need to do this in two batches depending on the size of your pan. If so, wipe out the pan between batches and do the entire process again. Keep warm on a plate under a tent of aluminum foil.

Step 2

For the rice: In a large pan on medium-high heat, add the oil. When the oil begins to swirl, add the eggs and white parts of the scallions, and quickly scramble in less than 10 seconds. Quickly stir in the rice. Add the soy sauce to taste and mix to coat. Add the kimchi and a bit of the juices from the jar. Stir to combine and serve topped with the beef and a sprinkle of scallion greens.