Sizzling violently upon a cast iron platter, the best bulgogi is an all-out assault on the senses. It speaks loudly, crackling and radiating with heat, taking on an eerily life-like quality as steam envelops the dish. Pungent, breathing fiery aroma from a mile away, you'll know it's coming long before it hits the table. This arresting experience is typically the result of hours of marinating, but slicing seitan very thinly allows you to accelerate through the prep work and cut right to the show. Bring the fire to sear the "meat" over the hottest flame you can tolerate without burning down the house, and your risk will be rewarded tenfold. The crispy bits around the edges are the best parts, which will be in no shortage thanks to the extreme heat and blazingly fast cook time.