Remove the beef from the marinade directly transfer to the griddle. Spread evenly in a single layer to form the best crust. Add the white parts of the green onions, and half of the green parts. Toss occasionally until browned around the edges and cooked through. There is no finishing temperature. The meat will quickly cook through and be “well done”, but the marinade and thin slicing will yield very tender beef.
Serve the Bulgogi over rice, topped with sliced green parts of the green onions.