Sizzling Sheet Pan Korean Beef Bulgogi Recipe for Weeknights

Mouthwatering korean beef bulgogi sparks memories of sizzling street food in seoul’s bustling markets.

Savory marinated strips promise an explosion of flavor that dances across your palate.

Tender meat caramelizes beautifully under high heat, creating irresistible crispy edges.

Weeknight dinners demand simple yet spectacular solutions that impress without complicated techniques.

Minimal ingredients and one pan make this recipe a champion for busy home cooks.

Quick marinades infuse deep, complex tastes that transport you instantly to korea’s vibrant culinary landscape.

Let’s unlock this delicious adventure that guarantees smiles around the dinner table.

Sheet Pan Korean Beef Bulgogi

• Unleash Flavor Explosion: Korean beef bulgogi delivers a punch of mouthwatering tastes that dance across your palate with bold, authentic ingredients like gochujang and sesame oil.
• Minimize Kitchen Chaos: Single sheet pan preparation means minimal cleanup, saving precious time and reducing dishwashing stress after a delicious meal.
• Create Restaurant-Quality Meal at Home: Professional-level korean cuisine comes together with simple techniques, allowing home cooks to master impressive international flavors without complex cooking skills.
• Quick Weeknight Winner: Minimal prep and short roasting time make this recipe perfect for busy families seeking a satisfying dinner solution that doesn't compromise on taste or nutrition.

Ingredients Needed for Sheet Pan Korean Beef Bulgogi

• Beef: A tender and flavorful meat that absorbs the rich Korean marinade perfectly.

• Soy Sauce: Adds depth and saltiness to the dish.
• Brown Sugar: Provides a sweet balance to the savory marinade.
• Worcestershire Sauce: Enhances the umami flavor of the beef.
• Ginger: Brings a warm, spicy note to the marinade.
• Garlic: Offers a pungent and aromatic base for the flavor profile.
• Gochujang: Introduces a spicy and slightly sweet Korean chili paste.
• Sesame Oil: Adds a nutty and authentic Korean flavor.

• Onion, Snap Peas: Fresh vegetables that complement the beef with their crisp texture.
• Scallions: Provides a fresh, mild onion flavor as a garnish.
• Olive Oil, Salt, Pepper: Basic seasonings that help roast the vegetables and enhance overall taste.

• White Rice: A classic accompaniment that soaks up the delicious marinade.

How to Make Sheet Pan Korean Beef Bulgogi

Step 1: Create Flavor-Packed Marinade

• Soy sauce
• Brown sugar
• Worcestershire sauce
• Fresh ginger
• Minced garlic
• Gochujang
• Sesame oil

Add sliced beef to the marinade, ensuring every piece gets coated. Let the beef soak up the delicious flavors in the refrigerator for at least 1 hour.

Step 2: Prepare Baking Sheet Setup

• Sliced onions
• Snap peas
• Olive oil
• Salt
• Pepper

Drain the marinated beef and spread it out in a single layer next to the veggies.

Step 3: Roast to Delicious Perfection

Pop the baking sheet into the hot oven and roast for 10 minutes. You’re looking for beef with a slight char and vegetables that are perfectly tender.

Step 4: Finish and Feast

Sprinkle freshly sliced scallions over the top. Serve piping hot alongside steamed white rice for a meal that’ll make taste buds dance.

Tips That Help Sheet Pan Korean Beef Bulgogi

• Let beef sit in the marinade for up to 4 hours for deeper flavor infusion without breaking down meat texture.
• Adjust gochujang quantity to make the dish milder or spicier according to personal heat tolerance.
• Spread beef and vegetables in a single layer to ensure proper caramelization and even roasting.
• Choose short-grain white rice for authentic Korean-style serving and better sauce absorption.
• Replace snap peas with broccoli or bell peppers if desired, maintaining similar cooking times.

Variations to Try on Korean Beef Bulgogi

• Bulgogi Lettuce Wraps: Replace steamed rice with crisp lettuce leaves, creating a low-carb, handheld meal perfect for light eating.
• Spicy Beef Noodle Bowl: Swap rice for rice noodles, adding extra gochujang for increased heat and complexity.
• Mediterranean Fusion: Substitute beef with lamb, incorporate oregano and mint, serve with warm pita bread and tzatziki sauce.
• Vegetarian Korean Plate: Replace beef with firm tofu or portobello mushrooms, maintaining the signature bulgogi marinade and roasting technique.

Suggested Pairings With Korean Beef Bulgogi

• Sparkling Rice Wine Complement: Pour crisp, slightly sweet Korean makgeolli to balance the savory beef's rich marinade and cut through its intense gochujang heat.
• Fresh Cucumber Kimchi Side: Prepare quick cucumber kimchi with bright, tangy pickled vegetables that provide cooling contrast and refreshing crunch against the warm, spicy meat.
• Sesame Green Salad Harmony: Toss light mixed greens with sesame oil, rice vinegar, and toasted sesame seeds to create a delicate, nutty accompaniment that enhances the bulgogi's deep umami flavors.

Proper Storage for Korean Beef Bulgogi

Store leftovers in an airtight container for up to 3-4 days. Cool the dish completely before sealing to prevent moisture buildup.

Transfer bulgogi to freezer-safe containers, removing excess air. Freeze for 2-3 months. Label with date and contents.

Place portions on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat in 30-second intervals, stirring between each, until warmed through.

Warm beef in a skillet over medium heat. Add a splash of soy sauce or water to prevent drying. Stir gently until heated evenly, about 3-4 minutes.

FAQs

• Is gochujang necessary for this recipe?

Gochujang adds authentic Korean flavor and heat, but if unavailable, you can substitute with sriracha or red pepper flakes for similar spiciness.

• Can I use a different cut of beef?

Sirloin or flank steak work best, as they’re tender and absorb marinade well. Avoid tough cuts like chuck that require longer cooking.

• How can I make this dish gluten-free?

Replace regular soy sauce with tamari or gluten-free soy sauce. Ensure all other ingredients are certified gluten-free.

• What's the best way to slice beef thinly?

Partially freeze the beef for 15-20 minutes before slicing. This helps you cut very thin, even slices against the grain for maximum tenderness.

Sheet Pan Korean Beef Bulgogi Recipe

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4.9 from 24 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Sizzling sheet pan Korean beef bulgogi delivers bold flavors straight from Seoul’s culinary landscape. Succulent marinated beef caramelizes perfectly, creating a quick and delicious meal you can enjoy with minimal cleanup and maximum satisfaction.

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Ingredients

Scale 1x2x3x

Proteins:

• 1.5 pounds (680 grams) beef sirloin, sliced thin

Vegetables:

• 1 medium onion, sliced
• 8 ounces (227 grams) snap peas, trimmed
• 3 scallions, sliced

Sauces and Seasonings:

• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1 tablespoon gochujang (or chili garlic sauce)
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• Salt and pepper, to taste

Serving:

• Steamed white rice

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Instructions

1. Create a robust marinade by blending soy sauce, brown sugar, Worcestershire sauce, minced ginger, crushed garlic, gochujang, and sesame oil in a mixing container.
2. Immerse sliced beef thoroughly in the marinade, ensuring complete coverage. Refrigerate for minimum 1 hour to enhance flavor penetration.
3. Heat oven to 450F (230C), preparing a spacious sheet pan for roasting.
4. Scatter onions and snap peas across one section of the pan, drizzling with olive oil and seasoning with salt and pepper.
5. Remove beef from marinade, carefully arranging pieces in a single layer on the remaining pan space to ensure even cooking.
6. Roast for approximately 10 minutes, watching for beef to develop slight char and vegetables to become tender and caramelized.
7. Remove from oven and garnish with freshly sliced scallions for added brightness and aromatic complexity.
8. Serve immediately atop steamed white rice, allowing the meat’s rich marinade to infuse the grains with intense Korean-inspired flavors.

Notes

• Boost marinade depth by adding a splash of rice wine or mirin for extra umami flavor complexity.
• Slice beef against the grain super thin to ensure maximum tenderness and quicker cooking.
• For gluten-free version, swap regular soy sauce with tamari and use gluten-free Worcestershire sauce alternative.
• Customize heat levels by adjusting gochujang quantity or using mild chili paste for sensitive palates.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 350 kcal
• Sugar: 6 g
• Sodium: 700 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 70 mg