Introduction
Is there anything better than a dish that transports you across the globe, delivering bold and satisfying flavors straight to your kitchen? This Easy Sheet Pan Beef Bulgogi does just that, offering a simplified take on the classic Korean barbecue favorite—without the need for a grill or complicated techniques.
Bulgogi, meaning “fire meat” in Korean, is traditionally made by grilling marinated beef over an open flame. The result is tender, caramelized bites bursting with sweet, savory, and slightly smoky flavors. This sheet pan version keeps all the delicious elements intact while making it easy to prepare and clean up, making it perfect for busy weeknights.
Serve it over fluffy steamed rice or quinoa, and pair it with vibrant sides like quick-pickled cucumbers, kimchi, or sautéed vegetables for a well-rounded meal. Whether you’re a long-time lover of Korean cuisine or trying something new, this fuss-free recipe is bound to become a regular in your meal rotation.
Why You’ll Love This Recipe
- All the classic flavors with minimal effort – No need for a grill or special equipment.
- Quick and easy to prepare – From start to finish, it takes just 30 minutes.
- Perfect for meal prep – Make extra for delicious leftovers that work in tacos, wraps, or salads.
- One-pan cooking = easy cleanup – No messy stovetop splatters or multiple dishes.
- Customizable – Adjust the spice level, swap in different veggies, or use a variety of meats.
Ingredients
For the Beef Bulgogi
- 1 ½ pounds ribeye steak, thinly sliced (flank steak or sirloin can also be used)
- ¼ cup soy sauce (for deep umami flavor)
- 2 tablespoons brown sugar (adds the signature sweetness and helps with caramelization)
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated (fresh ginger enhances the warmth of the dish)
- 2 tablespoons sesame oil (for a nutty richness and smooth texture)
- 1 tablespoon rice vinegar (adds a subtle tang to balance the sweetness)
- ½ teaspoon ground black pepper (for a touch of heat and depth)
- 1 medium onion, thinly sliced (adds sweetness as it roasts)
- 2 green onions, chopped (for a fresh, slightly spicy bite at the end)
- 1 tablespoon sesame seeds (for crunch and a nutty finish)
- Optional: ¼ teaspoon red pepper flakes (for those who love a little heat!)
Step-by-Step Directions
Step 1: Preheat the Oven
- Set your oven to 400°F (205°C) and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup effortless.
Step 2: Prepare the Marinade
- In a mixing bowl, whisk together:
- Soy sauce
- Brown sugar
- Minced garlic
- Grated ginger
- Sesame oil
- Rice vinegar
- Black pepper
- Optional red pepper flakes if you like a little spice.
- This mixture will give the beef its signature balance of sweetness, saltiness, and umami richness.
Step 3: Marinate the Beef
- Add the thinly sliced ribeye to the marinade, ensuring each piece is well-coated.
- Let it sit for at least 15 minutes to absorb the flavors. If you have extra time, marinate it for up to an hour for even deeper flavor.
- While the beef marinates, slice your onion and prep any additional vegetables.
Step 4: Assemble the Sheet Pan
- Spread the marinated beef in a single layer on the prepared baking sheet. Avoid overcrowding, as this helps with caramelization.
- Scatter the sliced onion over the top to allow it to roast and absorb the marinade.
Step 5: Roast to Perfection
- Place the sheet pan in the preheated oven and cook for 15-20 minutes or until the beef is fully cooked and slightly caramelized on the edges.
- If you prefer extra charred edges, switch your oven to broil for the last 2-3 minutes, keeping a close eye to prevent burning.
Step 6: Garnish and Serve
- Remove the pan from the oven and sprinkle the dish with:
- Chopped green onions for freshness.
- Toasted sesame seeds for crunch and nuttiness.
Serving Suggestions
This Sheet Pan Beef Bulgogi is delicious on its own, but here are some great ways to elevate your meal:
- Steamed white rice or quinoa – To soak up the flavorful marinade.
- Kimchi – A tangy, fermented side that pairs beautifully with bulgogi.
- Quick-pickled cucumbers – Thinly sliced cucumbers marinated in rice vinegar, sugar, and salt.
- Sautéed bell peppers or snap peas – For extra crunch and color.
- Korean-style lettuce wraps – Wrap the beef in butter lettuce leaves and top with rice and spicy sauce for a fresh, light option.
Variations & Expert Tips
1. No Ribeye? No Problem!
- Flank steak, sirloin, or skirt steak work well. Just ensure the meat is sliced very thin for the best texture.
2. Add More Vegetables
- Thinly sliced carrots, bell peppers, mushrooms, or zucchini can be added directly to the sheet pan. They roast beautifully with the beef and absorb the marinade’s flavors.
3. Want More Flavor? Marinate Longer!
- A quick 15-minute marinade is enough for busy nights, but for maximum flavor, let the beef soak for up to 4 hours in the fridge.
4. Leftovers Are a Game-Changer
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat for a few minutes, or enjoy cold over a salad.
- Repurpose leftovers in bulgogi tacos, rice bowls, or stir-fries.
5. Make It a Meal Prep Favorite
- Double the recipe and cook a large batch. The beef keeps well and can be used for easy lunches throughout the week.
Final Thoughts
This Easy Sheet Pan Beef Bulgogi is a weeknight-friendly twist on a beloved Korean dish, offering all the flavors of traditional bulgogi without the need for a grill or complicated techniques. The balance of sweet, savory, and slightly smoky flavors makes it an instant crowd-pleaser.
With its one-pan convenience, minimal cleanup, and endless serving possibilities, it’s a dish that belongs in every home cook’s recipe collection. Whether you’re an experienced cook or just starting to explore Korean-inspired flavors, this sheet pan version of bulgogi is the perfect place to begin.
Try it tonight and experience a taste of Korea from the comfort of your own kitchen!