Easy Sheet Pan Beef Bulgogi: A Quick and Flavorful Korean Dish

Introduction

If you’re craving a delicious, savory, and slightly sweet Korean dish, Beef Bulgogi is the perfect choice. This classic dish is typically grilled or stir-fried, but we’re making it even easier by preparing it on a single sheet pan! This method not only simplifies the process but also ensures easy cleanup, making it a fantastic option for busy weeknights.

Korean cuisine is known for its balance of flavors—sweet, salty, umami, and spicy—and bulgogi embodies all of these elements. The marinated beef is tender, flavorful, and pairs beautifully with rice or wrapped in lettuce for a lighter option. If you’re interested in more Korean recipes, check out Authentic Korean Recipes to explore traditional flavors and cooking techniques.

Additionally, learning the right way to marinate beef can enhance its tenderness and flavor. The Science of Marinating Meat explains how ingredients like soy sauce, sugar, and garlic help break down proteins while infusing rich taste.

Why You’ll Love This Recipe

One-pan convenience – Minimal cleanup and effort.
Bold Korean flavors – Sweet, savory, and slightly smoky taste.
Quick cooking time – Ready in just 30 minutes.
Customizable – Adjust spice levels and vegetables to your preference.
Great for meal prep – Reheats beautifully for leftovers.

Ingredients You’ll Need

For the Bulgogi Marinade:

¼ cup soy sauce
2 tbsp brown sugar
1 tbsp honey
1 tbsp sesame oil
3 cloves garlic, minced
1 tsp ginger, grated
1 tbsp gochujang (Korean chili paste) – optional for spice
1 tbsp rice vinegar
½ tsp black pepper
1 tbsp sesame seeds

For the Beef and Vegetables:

1 lb thinly sliced beef (ribeye or sirloin works best)
1 small onion, sliced
1 small carrot, julienned
1 red bell pepper, sliced
1 cup mushrooms, sliced
2 tbsp green onions, chopped (for garnish)
1 tbsp neutral oil (vegetable or canola)

Step-by-Step Instructions

1. Prepare the Marinade

In a bowl, whisk together soy sauce, brown sugar, honey, sesame oil, garlic, ginger, gochujang, rice vinegar, black pepper, and sesame seeds.
Add the sliced beef and mix well to ensure every piece is coated.
Cover and let marinate for at least 30 minutes or overnight for deeper flavor.

2. Preheat and Prepare the Sheet Pan

Preheat the oven to 425°F (220°C).
Lightly grease a sheet pan with neutral oil to prevent sticking.

3. Assemble the Ingredients

Spread the marinated beef evenly across the sheet pan.
Add onions, carrots, bell peppers, and mushrooms, arranging them around the beef.
Drizzle any remaining marinade over the vegetables for extra flavor.

4. Roast to Perfection

Bake for 15-20 minutes, stirring halfway through to ensure even cooking.
Broil for an additional 2-3 minutes for a slight char and smoky flavor.

5. Serve and Enjoy

Garnish with green onions and additional sesame seeds.
Serve with steamed white rice, brown rice, or wrapped in lettuce leaves for a low-carb option.

Variations and Substitutions

Protein swap: Use chicken, pork, or tofu instead of beef.
Vegetable mix: Add zucchini, broccoli, or baby corn for more variety.
Spice level: Increase gochujang or add red pepper flakes for more heat.
Gluten-free option: Substitute tamari or coconut aminos for soy sauce.

Serving Suggestions

Pair with a side of kimchi for a traditional touch.
Serve alongside a bowl of miso soup or a simple cucumber salad.
Drizzle with extra sesame oil for added richness.

Storage and Reheating

Refrigeration:

Store leftovers in an airtight container for up to 4 days.

Freezing:

Freeze uncooked marinated beef for up to 3 months.
Thaw overnight before baking as usual.

Reheating:

Oven: Reheat at 350°F (175°C) for 10 minutes.
Stovetop: Sauté on medium heat for 5 minutes.
Microwave: Heat in 30-second intervals until warm.

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