Bulgogi (/bʊlˈɡoʊɡiː/; from Korean 불고기, literally “fire meat”) is a gui (Korean-style grilled or roasted dish) made of thin, marinated slices of beef or pork, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or briskets are frequently used cuts of beef for the dish. — Source
If you know where to get good thinly sliced meat and Bulgogi marinade, this dish is easy to make at home. (See Where to Find Asian Ingredients in Austin in Recipe Notes section below. I get mine at either Han Yang Market or Hana World Market.)
Read the labels. Unfortunately, they will contain a very long list of ingredients and some of them you won’t like. Most of the mass production bulgogi marinades include corn syrup, modified starches, wheat gluten, all sorts of gums, MSG, etc. If you don’t care, just grab a jar with the heat level you like. Fortunately, if you care, the original homemade bulgogi sauce is healthy, gluten-free, and easy to make at home. Blend together a tenderizing fruit (ripe Asian pear or Bosc pear or kiwi), onion, ginger, sugar or honey, soy sauce, freshly ground black pepper, and toasted sesame oil. Add chopped garlic, scallions, and carrots, and the marinade is ready. (See Korean beef BBQ | Bulgogi 불고기 in Recipe Notes section below.) Be careful with kiwi, it tenderized meat faster than pear. Thin slices of meat need only a few minutes to marinate.
Cooking bulgogi outdoors over smoking charcoal is, of course, number one choice. The second choice is grilling the beef on a skillet over very high heat. My recipe is intended to show how to broil bulgogi. Broiling allows making large portions of meat to serve at the same time without mess and hassle. It also requires the least amount of oil and your efforts. Think about it as a cooking method you can utilize for other marinades and meats that belong to different cuisines.