Bulgogi can burn and stick to the pan quite easily. For stuff that isn't a super quick cook I've found it's better to fry the meat dry with just salt and pepper until it's just under, then add the bulgogi to the pan and cook it until it caramelizes. The sauce is caramelised and coats the meat by the time the meat is cooked+rested.

Add a couple tablespoons of gochujang in your marinade for a spicy red bulgogi is absolutely delicious, usually used for pork, while the sweet version is for beef.

I poked a bunch of holes into it with a fork, marinated two of them for about a whole day.

I have non-stick pans. I put it up to med-high with a fair amount of avocado oil (high burn point) and seared it for about 90 seconds each side. These are thin so it did not need too long