Marinate beef: Slice beef thinly. Mix soy sauce, brown sugar, honey, rice wine vinegar, sesame oil, garlic, and scallions in a bowl. Add thinly sliced beef, toss well, and let marinate while preparing other components.

Cook rice: Rinse rice until water runs clear. Cook according to package directions. Season with salt and pepper. Cover to keep warm.

Prep all ingredients per the instructions above.

Make potato salad: Boil diced potatoes in salted water until fork-tender (6–8 minutes). Drain and spread in a single layer to cool. Mix cooled potatoes with red onion, celery, carrot, scallions, and mayonnaise. Season with salt and pepper. Refrigerate until ready to serve.

Cook beef bulgogi: Heat olive oil in a skillet over medium-high heat. Add marinated beef and onions. Stir-fry until beef is browned and cooked through. Stir in cornstarch slurry and simmer until sauce thickens slightly. Season with salt and pepper.

Prepare chai milk tea: In a saucepan, bring water to a boil. Remove from the heat. Add tea bags, let steep for 10 minutes. Stir in sugar until dissolved. Add milk and heat over low until hot.

Serve: Plate beef bulgogi over rice, serve with potato salad and kimchi, and enjoy with warm chai milk tea.