Name: Easy Sheet Pan Beef Bulgogi Recipe
Prep time: 20 min
Cook time: PT-489615H53M19S
Total time: PT-489615H53M19S
Cuisine: Korean
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; Optional: 1/4 teaspoon red pepper flakes for heat; 1 medium onion, sliced; 2 green onions, chopped; 1 tablespoon sesame seeds

Introduction

Is there anything better than a dish that brings bold, savory-sweet flavors from Korea right to your kitchen with minimal fuss? This Easy Sheet Pan Beef Bulgogi offers all the deliciousness of traditional bulgogi without the need for special equipment or grilling. It’s a perfect weeknight meal that pairs wonderfully with simple sides for a satisfying dinner.

The image shows a close-up of a pan full of cooked beef strips mixed with lightly browned onion slices. The beef pieces are dark brown with a slightly shiny surface from cooking juices, speckled with sesame seeds, while the onion slices are translucent with golden edges. The layers are evenly spread, with the onions weaving through and resting on top of the beef, creating a mix of soft and textured elements over the dark pan surface. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 heat

Instructions

Step 1: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper for easy clean-up.

Step 2: In a mixing bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and black pepper. Add red pepper flakes if you like some heat.

Step 3: Add the thinly sliced ribeye to the marinade and toss until well coated. Let it sit for about 15 minutes to absorb the flavors while you slice the onion.

Step 4: Spread the marinated beef in a single layer on the prepared baking sheet, ensuring no overcrowding. Scatter the sliced onion evenly over the top.

Step 5: Bake in the preheated oven for 15-20 minutes, or until the beef develops caramelized edges and is cooked through.

Step 6: Remove from the oven and garnish with chopped green onions and sesame seeds before serving.

Tips & Variations

You can substitute ribeye with flank steak or thinly sliced sirloin for a different cut—just keep the slices thin for tender results.

Add thinly sliced carrots or bell peppers on the sheet pan to roast alongside the beef for extra color and crunch.

Marinate for as little as 5 minutes if you’re short on time, or up to an hour to deepen the flavors.

Leftovers make great taco fillings or salad toppings the next day, adding versatility to your meal.

FAQs

Can I make this dish with other types of meat?

Yes, flank steak or sirloin sliced thinly work well as alternatives to ribeye. Just ensure the slices are thin to maintain tenderness after cooking.

What should I serve with beef bulgogi?

Classic sides include steamed white rice or quinoa, quick-pickled cucumbers, kimchi, or sautéed vegetables like bell peppers or snap peas for freshness and crunch.