Easy Sheet Pan Beef Bulgogi is a quick and flavorful twist on the classic Korean favorite, made simple for busy home cooks. Thinly sliced beef is coated in a sweet, savory, and slightly garlicky bulgogi marinade, then roasted in the oven alongside vegetables for a convenient one-pan meal. This method delivers all the bold flavors of traditional bulgogi with minimal prep and cleanup.
Easy Sheet Pan Beef Bulgogi:
Perfect for weeknights, this sheet pan version keeps the beef tender and caramelized while allowing the sauce to glaze beautifully in the oven. Serve it with rice, noodles, or lettuce wraps for a satisfying and crowd-pleasing dinner.
History:
Bulgogi, which means “fire meat” in Korean, dates back centuries and is traditionally grilled over an open flame. Made with thinly sliced beef marinated in soy sauce, sugar, garlic, and sesame, it has long been a staple of Korean cuisine. Modern adaptations, such as sheet pan bulgogi, reflect contemporary cooking trends that prioritize convenience while honoring authentic flavours.
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Easy Sheet Pan Beef Bulgogi
Ingredients
- 450 g (1 lb) thinly sliced beef (sirloin, ribeye, or flank steak)
- ¼ cup soy sauce
- 2 tablespoons brown sugar or honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar or mirin
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 small onion, sliced
- 1 cup bell peppers, sliced
- 2 green onions, chopped
Instructions
- Preheat the oven to 220°C (425°F).
- Line a large sheet pan with foil or parchment paper.
- In a bowl, whisk soy sauce, brown sugar, sesame oil, vinegar, garlic, ginger, and pepper.
- Add sliced beef and toss to coat evenly.
- Spread beef and vegetables in a single layer on the sheet pan.
- Remove when beef is caramelized and tender.
- Serve hot with steamed rice or lettuce wraps.
Notes
- Slice beef thinly against the grain for tenderness.
- Do not overcrowd the pan to ensure proper caramelization.
- Marinating longer enhances flavor but is optional.
- High heat helps achieve authentic bulgogi browning.
- Sauce will thicken slightly as it roasts.
Tips for Sheet Pan Beef Bulgogi:
- Freeze beef for 20 minutes to slice more easily.
- Add mushrooms for extra umami.
- Use low-sodium soy sauce to control saltiness.
- Serve with kimchi for authenticity.
- Sprinkle chili flakes or gochujang for heat.
FAQs for Sheet Pan Beef Bulgogi:
Q1: Can I marinate the beef ahead of time?
Yes, marinate up to 12 hours in the refrigerator.
Q2: What cut of beef is best?
Ribeye, sirloin, or flank steak work very well.
Q3: Is this recipe spicy?
No, but spice can be added easily.
Q4: Can I make it gluten-free?
Yes, use gluten-free soy sauce or tamari.
Q5: Can I cook this on the stovetop instead?
Yes, stir-fry on high heat for similar results.
Conclusion:
Easy Sheet Pan Beef Bulgogi brings together authentic Korean-inspired flavors and modern convenience in one simple recipe. With tender beef, a glossy savory-sweet glaze, and minimal cleanup, it’s an ideal dish.