This Easy Sheet Pan Beef Bulgogi brings the delicious, savory, and slightly sweet flavors of Korean Bulgogi to a simple, weeknight-friendly sheet pan meal. The thin slices of beef and fresh vegetables cook quickly in the oven, making this a fast and convenient dinner with minimal cleanup.
Easy Sheet Pan Beef Bulgogi
Ingredients:
Instructions:
- Marinate the Beef: In a bowl, whisk together the ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1 tablespoon minced ginger, 2 minced garlic cloves, 1 tablespoon gochujang, and 1 tablespoon sesame oil to create the marinade. Add the 1 ½ lbs thinly sliced beef sirloin and toss to coat it completely. Marinate the beef in the refrigerator for at least 1 hour.
- Prep & Roast: Preheat your oven to 450°F (230°C). On a large baking sheet, toss the 1 sliced medium onion and the 8 oz snap peas with the 2 tablespoons olive oil. Season with salt and pepper to taste. Drain the beef from the marinade and arrange it in a single layer on the other side of the same baking sheet.
- Cook & Serve: Roast in the preheated oven for 10 minutes, or until the beef is charred to your liking and the vegetables are tender. Remove from the oven and toss the beef and vegetables with the 3 sliced scallions. Serve immediately alongside steamed white rice.
Note: Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat until hot before serving.
