The preparation of the meat is a very simple process. I am lucky to have a Korean market in town and they sell the meat already sliced for my purpose. The pork and rib eye are just barely frozen then sliced thin. The short ribs are a HUGE bargin and are sliced thin with the bone in. In most Asian markets you can find the Korean BBQ Bulgogi Marinade already prepared in the jar. For the short ribs and the chicken (boneless, skinless thighs), I place them in a Ziploc bag, pour the marinade over, toss and refrigerate overnight.
For the rib eye and the pork, I went spicy. To the marinade, I added a couple of tablespoons of the Kochujang, mixed well and made a Ziploc bag for each. I prepared this about 3 hours before I planned to cook it and left it at room temperature until I was ready to proceed. I cooked all the meat out on my grill. For the rib eye and pork, I laid down two disposable foil trays directly on the grill and stir fried. And in my usual fashion, I served a HUGE platter loaded with meat...convenient for loading directly to my guests' plates.