Easy Sheet Pan Beef Bulgogi Recipe

This easy sheet pan beef bulgogi recipe is a delicious and convenient way to enjoy Korean-style marinated beef. The thinly sliced beef is cooked with a flavorful marinade and roasted with vegetables on a sheet pan, making it perfect for a quick weeknight meal. Serve it over steamed rice or with lettuce wraps for a flavorful and satisfying dinner. With a prep time of just 15 minutes and a cooking time of 25 minutes, this recipe is a breeze to make.

Ingredients

• 1.5 pounds beef (flank steak, sirloin, or ribeye), thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons rice vinegar
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon sesame seeds
• 1 large onion, thinly sliced
• 2 bell peppers, thinly sliced
• 4 green onions, sliced
• Cooked rice or lettuce wraps, for serving

Directions

1. Preheat the oven to 425°F (220°C).
2. In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and sesame seeds to make the marinade.
3. Add the sliced beef to the marinade and mix well to coat the beef evenly. Let it marinate for at least 15 minutes, or up to overnight in the refrigerator.
4. Line a sheet pan with aluminum foil or parchment paper for easy cleanup. Arrange the marinated beef, sliced onion, bell peppers, and green onions on the sheet pan in a single layer.
5. Bake the sheet pan in the preheated oven for 20-25 minutes, or until the beef is cooked through and the vegetables are tender.
6. Serve the sheet pan beef bulgogi over steamed rice or with lettuce wraps. Garnish with additional sesame seeds and sliced green onions, if desired.

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