What are common mistakes when making Korean BBQ technique (gogi-gui)?

Question

Accepted Answer

Marinating bulgogi too long — the pear enzyme breaks down the meat to mush. Slicing too thick. Not hot enough grill — the meat should sizzle aggressively on contact. Overcrowding the grill. Grilling samgyeopsal too fast — the fat needs time to render before crisping. Forgetting the accompaniments — the banchan, ssamjang, and lettuce are integral, not optional.