Question: When cooking bulgogi, when should the meat be marinated?
About the article "Bulgogi", section "Preparation and serving".

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"Bulgogi" is the most popular variety of Korean barbecue.
Before cooking, the meat is marinated with a mixture of soy sauce, sugar, sesame oil, garlic, and pepper.
It is traditionally cooked using gridirons or perforated dome griddles that sit on braziers, but pan-cooking has become common as well.
"Galbi" is made with beef short ribs, marinated in a sauce that may contain soy sauce, water, garlic, sugar, and sliced onions.
It is believed to taste best when grilled with charcoal or soot (숯, burned wood chips).
"Jumulleok" is short steak marinated with sesame oil, salt and pepper.
It is almost similar to non-marinated gogigui and one thing that distinguishes it from other kinds is its steaklike juicy texture.
Spicy pork "daeji bulgogi" is also a popular gogigui dish and it is quite different from beef "bulgogi" because the marinade is not soy sauce-based, but instead consists of sauces based on "gochujang" and/or "gochu garu" (Korean chili powder). 
Meat-based grilled dishes are collectively called gogi gui (고기구이).
Bulgogi (불고기): thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions, and black pepper, cooked on a grill (sometimes at the table).
"Bulgogi" literally means "fire meat."
Variations include pork ("dweji bulgogi"), chicken ("dak bulgogi"), or squid ("ojingeo bulgogi").
Galbi (갈비): pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table.
The meat is sliced thicker than "bulgogi".
It is often called "Korean barbecue" along with "bulgogi", and can be seasoned or unseasoned.
A variation using seasoned chicken is called "dak galbi".
Samgyeopsal (삼겹살): Unseasoned pork bacon cut from the belly, served in the same fashion as "galbi".
Sometimes cooked on a grill with kimchi together at either side.
Commonly grilled with garlic and onions, dipped in "ssamjjang" and wrapped in lettuce leaves.
Dakgui (닭구이): grilled chicken  Saengchi gui (생치구이): grilled pheasant  
The word "Bulgogi" literally means "fire meat" in Korean, and is derived from the Pyongan dialect.
It refers to marinated meat, cooked using traditional grilling techniques such as gridirons or perforated dome griddles that sit on braziers, unlike deep frying or boiling in water.
The term is also applied to variations such as "dak bulgogi" (made with chicken) or "dwaeji bulgogi" (made with pork), depending on what kind of meat and corresponding seasoning are used. 
"Bulgogi" is made from thin slices of sirloin or other prime cuts of beef.
Before cooking, the meat is marinated to enhance its flavour and tenderness with a mixture of soy sauce, sugar, sesame oil, garlic, pepper and other ingredients such as scallions, ginger, onions or mushrooms, especially white button mushrooms or "matsutake".
Sometimes, cellophane noodles are added to the dish, which varies by the region and specific recipe.
"Bulgogi" is traditionally grilled, but pan-cooking has become popular as well.
Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat.
This dish is sometimes served with a side of lettuce or other leafy vegetable, which is used to wrap a slice of cooked meat, often along with a dab of "ssamjang", or other side dishes, and then eaten together.
"Bulgogi" is believed to have originated from Goguryeo, when it was originally called "maekjeok" (맥적), with the beef being grilled on a skewer.
It was called "neobiani" (너비아니), meaning "thinly spread" meat, in the Joseon Dynasty and was traditionally prepared especially for the wealthy and the nobility.