Bring a small pot with rice, 1/4 tsp. salt, and 1.5 cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. While rice cooks, make Korean BBQ sauce: combine 1 Tbsp. olive oil, teriyaki glaze, sesame oil, gochujang, and 1/4 cup water in a small bowl. Transfer half the BBQ sauce into another small bowl, making two bowls total: one for basting steaks while cooking and one for drizzling on plates.

Stem, seed, and slice red bell pepper into 1 1/2" strips. Trim zucchini and halve lengthwise. Rinse steaks, pat dry, and season both sides with sea salt.

Warm an outdoor grill or grill pan to medium-high heat and lightly coat with cooking spray. Add steaks to hot grill and cook until slightly charred, 3-4 minutes per side. Brush steaks with Korean BBQ sauce and cook, flipping occasionally and basting with sauce with each flip, until steaks are caramelized and reach a minimum internal temperature of 145 degrees, 2-4 minutes. Remove to a cutting board and cover with foil. Rest 5 minutes before slicing.

Combine red bell pepper, zucchini, 1 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium mixing bowl. Working in batches if necessary, grill vegetables until slightly charred and tender, 2-4 minutes per side.

Cut steaks into 1/2" slices. Cut red bell pepper into triangles and cut zucchini into large triangles.

Place a serving of rice on plate. Arrange steak and vegetables around steak and drizzle with remaining Korean BBQ sauce from second bowl.