Easy Sheet Pan Beef Bulgogi
This Easy Sheet Pan Beef Bulgogi is fast, flavorful, and fuss-free.Sweet and savory beef roasts to caramelized perfection.Everything cooks together on one pan.A weeknight-friendly way to enjoy Korean-inspired flavors.
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.