Let’s embark on a culinary adventure that brings a taste of Korea straight to your home with this Easy Sheet Pan Beef Bulgogi. Bulgogi, meaning “fire meat” in Korean, is traditionally known for its mouthwatering flavors, achieved by grilling marinated beef until perfectly tender and juicy. This dish embodies a delightful blend of sweet, savory, and slightly salty tastes, making it a beloved classic in Korean cuisine.
In this recipe, we simplify the traditional methods without compromising on taste, offering a fantastic weeknight dinner option that’s as easy to clean up as it is delicious. Whether you’re a seasoned food explorer or just dipping your toes into international cuisine, this recipe is your ticket to a quick, flavorful journey right from your kitchen.
Serve this beef bulgogi with steamed rice or fluffy quinoa to catch every bit of the rich marinade. For a full meal, complement it with sides like quick-pickled cucumbers or kimchi for a crunchy, tangy contrast, and perhaps some sautéed bell peppers or snap peas to add freshness and a pop of color.
Easy Sheet Pan Beef Bulgogi
Serves: 4
Ingredients:
1 1/2 pounds ribeye steak, thinly sliced
1/4 cup soy sauce
2 tablespoons brown sugar
3 cloves garlic, minced
1 inch piece of ginger, grated
2 tablespoons sesame oil
1 tablespoon rice vinegar
1/2 teaspoon ground black pepper
1 medium onion, sliced
2 green onions, chopped
1 tablespoon sesame seeds
Optional: 1/4 teaspoon red pepper flakes for a spicy kick
Directions:
Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to simplify cleanup.
In a bowl, combine the soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, and black pepper. Add red pepper flakes if you like a bit of heat.
Toss the ribeye slices in the marinade, ensuring each piece is well coated. Let marinate for about 15 minutes—use this time to prep your onion.
Arrange the marinated beef in a single layer on your prepared sheet pan. Avoid crowding for even cooking. Scatter the sliced onions over the beef.
Bake in the preheated oven for 15-20 minutes, or until the beef is caramelized and sizzling.
Finish by sprinkling chopped green onions and sesame seeds over the cooked beef for fresh flavor and a crunchy texture.
Variations & Tips:
Substitute ribeye with flank steak or thinly sliced sirloin if preferred. Thin slices are crucial for that tender bite.
Add vegetables like carrots or bell peppers to the sheet pan for a more robust dish.
If pressed for time, a shorter marinade of even 5 minutes can still impart great flavor, but if possible, marinate up to an hour for deeper taste.
Enjoy any leftovers as a filling for tacos or a hearty salad topping—they’re just as delicious the next day.
This Sheet Pan Beef Bulgogi is not only a nod to traditional Korean flavors but also an easy, satisfying meal that keeps on giving, whether you’re serving it fresh out of the oven or enjoying the leftovers in a new way. Enjoy the journey and the flavors!