For a fast weeknight meal with depth of flavor, try this easy sheet pan Korean beef bulgogi. Thin slices of sirloin steak are marinated in a sweet and savory sauce then roasted with veggies for a complete meal with minimal cleanup.
What Is Bulgogi?
Bulgogi, sometimes called Korean barbecue beef, is a popular Korean dish of thinly sliced, marinated beef. The name literally means “fire meat” in Korean. Traditional bulgogi is grilled, but this recipe is adapted for the oven by using a rimmed baking sheet. Slicing the beef thinly allows it to cook quickly under high heat alongside crisp-tender onions and snap peas.
The steak marinates in a bulgogi marinade bursting with flavor from ingredients like soy sauce, brown sugar, sesame, ginger and garlic. The marinade tenderizes the beef while infusing it with sweet and savory flavor. This easy one-pan meal is on the table in under an hour.
Bulgogi Marinade Ingredients
The marinade is truly what makes this dish stand out. Here are its key components:
- Soy sauce – for salty umami flavor
- Brown sugar – adds sweetness
- Worcestershire sauce – extra depth of flavor
- Ginger and garlic – aromatic and earthy
- Gochujang or chili garlic sauce – a touch of heat
- Sesame oil and seeds – nutty sesame flavor
Marinating the Beef
For the most flavorful beef, marinate the sliced sirloin for at least 1 hour and up to overnight. The thin slices allow the marinade to penetrate quickly.
Steps to Make Sheet Pan Bulgogi:
- Whisk together all marinade ingredients in a bowl. Add beef and toss to coat. Marinate 1+ hours.
- Preheat oven to 450°F. Toss onion and snap peas with olive oil on a rimmed baking sheet.
- Remove beef from marinade, letting excess drip off. Arrange in single layer on other side of pan.
- Roast 10 minutes until beef is charred and veggies are crisp-tender.
- Toss with scallions and serve with rice.
Tips for Success
- Slice beef very thinly against the grain for tender, easy-to-eat pieces. Partially freezing beef makes this easier.
- Avoid overcooking the thin slices of beef and vegetables. 10 minutes gives both nice char and crisp-tenderness.
- Let beef come to room temperature after marinating before cooking, about 30 minutes.
- Use a sharp knife and cut on a bias for clean slices.
Serving Suggestions
This sheet pan bulgogi is fantastic served over steamed white rice. For low-carb, cauliflower rice or lettuce cups also work well. Side dishes like kimchi, miso soup and dumplings make it a complete Korean meal.
Get Creative with Variations
Once you master the classic recipe, get creative with these variations:
- Use flank or skirt steak for a chewier texture
- Add carrots, bell peppers or broccoli to the veggie mix
- Use tamari instead of soy sauce for gluten free
- Swap ginger for lemongrass or lime zest
- Use brown rice syrup instead of brown sugar
- Mix in chili paste or Sriracha for extra heat
- Top with a fried egg for added protein
- Garnish with sesame seeds, cilantro or green onions
Storing and Reheating Leftovers
Properly stored, leftover sheet pan bulgogi will keep 3-4 days in the fridge. Here are some tips:
- Let cool completely before storing to prevent moisture buildup.
- Store meat and rice separately to prevent sogginess.
- Transfer to airtight containers or resealable bags.
- Freeze up to 2-3 months for longer storage. Thaw in fridge before reheating.
To reheat, place in microwave until hot, 1-2 minutes. You can also reheat in the oven at 350°F for crisper texture.
A New Go-To Weeknight Meal
This easy sheet pan preparation transforms beef bulgogi into a fast weeknight dinner. The thin slices of marinated sirloin cook quickly under high heat alongside caramelized onion and snap peas. The sweet and savory marinade delivers big flavor with little effort. Keep this crowd-pleasing recipe on regular rotation for busy family meals.
Sheet Pan Korean Beef Bulgogi
Ingredients
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp minced ginger
- 2 cloves garlic minced
- 1 tbsp gochujang or chili garlic sauce
- 1 tbsp sesame oil
- 1 1/2 lbs beef sirloin sliced thin
- 1 medium onion sliced
- 8 oz snap peas trimmed
- 2 tbsp olive oil
- Salt and pepper
- 3 scallions sliced
- Steamed white rice for serving
Instructions
- Whisk together all marinade ingredients in a bowl. Add beef and toss to coat. Marinate 1+ hours in the fridge.
- Preheat oven to 450°F. Toss onion and snap peas with olive oil on a baking sheet. Season with salt and pepper.
- Drain beef from marinade and arrange in a single layer on other side of pan.
- Roast 10 minutes until beef is charred and veggies are tender.
- Toss with scallions. Serve alongside rice.
- Refrigerate leftovers up to 4 days. Can freeze up to 2 months. Reheat until hot before serving.
Nutrition
