This has been happening to me for as long as I can remember cooking samgyupsal. I 70% of the time get these weird fat offshoots.

Meat sourced from HMart, HEB, other Korean/Asian grocers. Frozen, fresh.
I can't seem to figure out why this happens.

I've never seen it when at a Korean BBQ place.

It happens with this KBQ pan and in a normal pan.
Is my pan too hot?

Does anybody know why this happens? Help!