Easy Sheet Pan Beef Bulgogi

This Easy Sheet Pan Beef Bulgogi brings bold Korean-inspired flavor to a simple weeknight dinner.

Thin slices of beef are marinated in a savory-sweet mixture of soy sauce, brown sugar, ginger, garlic, gochujang, and sesame oil, then roasted with onions and snap peas until tender and lightly caramelized. Everything cooks on one pan, making cleanup quick and easy.

Serve it over steamed white rice for a fast, flavorful meal.

Easy Sheet Pan Beef Bulgogi

Ingredients

• 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
• 1 1/2 pounds beef sirloin, thinly sliced
• 1 medium onion, sliced
• 8 ounces snap peas, trimmed
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 3 scallions, sliced
• Steamed white rice, for serving

Directions

1. Marinate the beef

In a medium bowl, whisk together the soy sauce, brown sugar, Worcestershire sauce, ginger, garlic, gochujang, and sesame oil.

Add the thinly sliced beef and toss until evenly coated.

Cover and refrigerate for at least 1 hour.

2. Preheat the oven

Preheat your oven to 450°F (230°C).

Set out a large rimmed baking sheet.

3. Prepare the vegetables

Add the sliced onion and snap peas to one side of the baking sheet.

Drizzle with the olive oil and season lightly with salt and black pepper.

Toss to coat.

4. Add the beef

Remove the beef from the marinade and let the excess liquid drip off.

Arrange the beef in a single layer on the other side of the baking sheet.

Try not to overcrowd the pieces so they roast rather than steam.

5. Roast

Place the baking sheet in the oven and roast for about 10 minutes, or until the beef is cooked and lightly charred and the vegetables are tender.

Cooking time may vary slightly depending on how thinly the beef is sliced.

6. Finish and serve

Remove the pan from the oven.

Sprinkle the sliced scallions over the beef and vegetables and gently toss everything together.

Serve immediately with steamed white rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze for up to 2 months.

Reheat until hot before serving.

Savory, slightly sweet, and full of bold flavor, this sheet-pan bulgogi is an easy way to get a satisfying dinner on the table with minimal cleanup.