Korean here. Ah, that makes sense, the gochujang giving it that color. Typically there’s no spice in Bulgogi. Unless that’s pork, then it’s called Daeji Bulgogi. And you need some sesame oil and definitely garlic (there’s garlic in almost all Korean food). My mom always used kiwi too since Asian pears are harder to come across sometimes. But otherwise it’s pretty authentic.

As far as the side ingredients, it’s usually been sprouts, kimchi, carrots, cucumber, zucchini, a fried egg and gochujang on top. But most Koreans just put whatever they want in anyway. I have never been that strict either, but just wanted to share what’s “traditional”. All that being said, that looks absolutely delicious and I would tear that up. I might try the shredded egg too, that looks interesting. Good job!