Korean BBQ Beef Wrap

Read it through once before you start the pan.

1. 1Step 1. Rinse the white rice under cold water and put it in a small saucepan with the water.
2. 2Step 2. Bring to a boil over high heat, cover, and simmer over low heat for 15 minutes, until the water is absorbed.
3. 3Step 3. Take the saucepan off the heat and leave the white rice covered for 5 minutes.
4. 4Step 4. Slice the flank steak thinly across the grain.
5. 5Step 5. Whisk the gochujang, soy sauce, sesame oil, brown sugar, and garlic together in a bowl.
6. 6Step 6. Add the flank steak and turn it until every slice is coated in the marinade.
7. 7Step 7. Heat the vegetable oil in a large skillet over high heat until it shimmers.
8. 8Step 8. Sear the beef in a single layer, in 2 batches if the skillet is crowded, for 3 minutes per batch, turning once, until deeply browned and just cooked through.
9. 9Step 9. Warm the flour tortillas in a dry skillet over medium heat for 40 seconds, turning once halfway, until soft and pliable.
10. 10Step 10. Fluff the white rice with a fork and divide it with the seared beef, kimchi, and green onions across the center of each tortilla.
11. 11Step 11. Fold the sides inward and roll each tortilla tightly into a wrap.