Mix the ingredients marked ○ with rice and serve in bigger rice bowls (adjust the amount of yukari to taste, as it can become too salty if you add too much).
Cut the steak into 2.5 cm cubes. (Because you cube the steak, it is ok to use a cheaper cut of meat.)
Put vegetable oil and thinly sliced garlic in a heated pan, and cook the meat from step 2 as soon as possible. Season with salt and coarsely ground pepper.
Cook the steak how you like it. Add butter and turn the heat off as soon as the butter melts.
Transfer the steak and meat juice into the two bowls with the step 1 rice. Pour soy sauce and lemon juice on the meat. Place diced tomato at the side of the meat and kimchi on top. Garnish with nori seaweed.
You can add other cooked vegetables or potatoes. (This picture shows a serving of baked potato.)