Easy Sheet Pan Beef Bulgogi: Quick, Flavor-Packed Korean Recipe
This easy sheet pan beef bulgogi features thinly sliced beef marinated in a savory-sweet Korean-inspired sauce and roasted alongside onions and snap peas. It’s a quick, flavorful meal with minimal cleanup, perfect served over rice for a satisfying weeknight dinner.
Ingredients
- ¼ cup dark soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced ginger
- 2 cloves garlic minced
- 1 tablespoon chili garlic sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons sesame seeds
- 1 ½ pounds beef sirloin thinly sliced across the grain
- 1 medium sweet onion sliced
- 8 ounces snap peas
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 scallions diced (for garnish)
- Cooked white rice for serving
Instructions
- Whisk soy sauce, brown sugar, Worcestershire sauce, ginger, garlic, chili garlic sauce, sesame oil, and sesame seeds in a large bowl.
- Add beef slices, toss to coat, cover, and marinate in fridge for at least 20 minutes (1 hour or overnight recommended).
- Let beef come to room temperature for 30 minutes. Preheat oven to 450°F (232°C).
- Coat a large rimmed baking sheet with nonstick spray. Arrange onion and snap peas on one side, drizzle with olive oil, salt, and pepper, and toss to coat.
- Arrange marinated beef slices in a single layer on the other side of the baking sheet.
- Roast in the oven for about 10 minutes until beef is slightly charred and veggies are crisp-tender.
- Sprinkle scallions over the top, toss gently to combine, and serve immediately with white rice.
Notes
- Slice beef very thinly across the grain; freezing briefly helps with thin slicing.
- Marinate overnight for best flavor and tenderness.
- Avoid overcrowding the pan for even cooking and caramelization.
- Customize with extra veggies like bell peppers or mushrooms if desired
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