Description
This Sheet Pan Korean Beef Bulgogi is a quick and easy way to enjoy the delicious flavors of Korean bulgogi without the hassle. Tender marinated beef, crisp vegetables, and savory seasonings come together for a simple one-pan meal. Perfect for busy weeknights or meal prepping!
Ingredients
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1 lb flank steak or sirloin (thinly sliced against the grain)
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2 tbsp soy sauce (low-sodium preferred)
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2 tbsp brown sugar (packed)
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1 tbsp sesame oil
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1 tbsp vegetable oil
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3 cloves garlic, minced
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1-inch piece of fresh ginger, grated
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1 tbsp rice vinegar
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1 tbsp gochujang (Korean red chili paste)
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1 tbsp mirin (optional)
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1/2 tsp black pepper
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1/2 tsp sesame seeds (optional, for garnish)
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2 green onions (scallions), sliced (for garnish)
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1 bell pepper, sliced (optional)
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1 cup broccoli florets (optional)
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1 medium carrot, thinly sliced (optional)
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Cooked rice (for serving)
Instructions
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Prepare the Marinade:
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, vegetable oil, minced garlic, grated ginger, rice vinegar, gochujang, mirin (if using), and black pepper until well combined. -
Marinate the Beef:
Add the thinly sliced beef to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the beef to absorb the flavors. -
Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or a silicone baking mat. -
Prepare the Vegetables (Optional):
While the beef is marinating, prepare the vegetables by slicing the bell pepper, carrots, and cutting the broccoli into small florets. You can use any vegetables you prefer or have on hand. -
Arrange on the Sheet Pan:
Once the beef has marinated, arrange the beef slices in a single layer on the prepared sheet pan. If you’re using vegetables, arrange them around the beef on the same sheet pan. -
Bake the Bulgogi:
Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the beef is cooked through and slightly caramelized. If you’re using vegetables, they should be tender but still slightly crisp. -
Serve:
Remove from the oven and garnish with sesame seeds and sliced green onions. Serve the bulgogi over cooked rice for a complete meal.
Notes
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You can use a different cut of beef like ribeye or skirt steak, but flank steak or sirloin works best for thin slicing and quick cooking.
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Feel free to swap the vegetables for ones you prefer, such as mushrooms, snap peas, or zucchini.
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If you don’t have gochujang, you can substitute with a combination of sriracha and a little honey to mimic the sweet-spicy flavor.
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For extra flavor, drizzle some extra sesame oil over the finished dish before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (assuming 4 servings)
- Calories: 350 kcal
- Sugar: 14g
- Sodium: 900 mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg