Sheet Pan Beef Bulgogi

Why You’ll Love This Recipe

• Quick and Convenient: Minimal prep and cleanup with a single sheet pan.
• Authentic Flavors: Captures the essence of traditional bulgogi with a simplified method.
• Versatile Serving Options: Great over rice, noodles, or in lettuce wraps.
• Customizable Heat: Adjust the spice level to your preference.
• Perfect for Meal Prep: Makes excellent leftovers for lunches or dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ pounds ribeye steak, thinly sliced
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• ½ teaspoon ground black pepper
• 1 medium onion, sliced
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• Optional: ¼ teaspoon red pepper flakes for heat

Directions

1. Prepare the Marinade: In a large bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, black pepper, and red pepper flakes if using.
2. Marinate the Beef: Add the thinly sliced ribeye steak to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
4. Arrange on Sheet Pan: Spread the marinated beef and sliced onions evenly on the prepared sheet pan.
5. Bake: Roast in the preheated oven for 15-20 minutes, or until the beef is cooked through and slightly caramelized.
6. Garnish and Serve: Remove from the oven and sprinkle with chopped green onions and sesame seeds. Serve hot over steamed rice, noodles, or in lettuce wraps.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes (plus marinating time)
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes (excluding marinating time)

Variations

• Protein Alternatives: Substitute ribeye with thinly sliced chicken, or tofu.
• Vegetable Additions: Include bell peppers, mushrooms, or zucchini for added nutrition.
• Spice Level: Increase red pepper flakes or add gochujang for extra heat.
• Low-Sodium Option: Use low-sodium soy sauce to reduce salt content.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked beef in a sealed container for up to 2 months.
• Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through.

FAQs

Can I use a different cut of beef?

Yes, sirloin or flank steak are good alternatives to ribeye.

How thin should the beef be sliced?

Aim for slices about ¼ inch thick for optimal tenderness and flavor absorption.

Is marinating necessary?

Marinating enhances flavor, but if short on time, a quick 15-minute marinade can still be effective.

Can I grill instead of baking?

Absolutely. Grill over medium-high heat for 2-3 minutes per side.

What sides pair well with bulgogi?

Steamed rice, kimchi, pickled vegetables, or a simple salad complement the dish well.

Can I make this dish spicy?

Yes, add more red pepper flakes or a spoonful of gochujang to the marinade.

Is this recipe gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

Can I prepare this ahead of time?

Yes, marinate the beef up to 24 hours in advance and store in the refrigerator.

How do I prevent the beef from overcooking?

Keep an eye on the oven during the last few minutes and remove once the beef is just cooked through.

Can I double the recipe?

Yes, but use two sheet pans to avoid overcrowding and ensure even cooking.

Conclusion

Easy Sheet Pan Beef Bulgogi brings the delicious flavors of Korean BBQ to your kitchen with minimal effort. This versatile and satisfying dish is perfect for any occasion, offering a delightful combination of sweet, savory, and spicy notes that will leave everyone wanting more.

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