This Easy Sheet Pan Beef Bulgogi is a flavorful, fuss-free twist on the traditional Korean dish. Tender slices of ribeye are marinated in a savory-sweet blend of soy sauce, garlic, ginger, and sesame oil, then roasted to caramelized perfection in the oven.
With the addition of sweet onions, a sprinkle of sesame seeds, and fresh green onions, this dish is a complete crowd-pleaser. Perfect for busy weeknights, this one-pan wonder is delicious served over steamed rice or with a side of crisp lettuce wraps. It’s bold, rich, and irresistibly easy!
Why You’ll Love This Recipe
This Easy Sheet Pan Beef Bulgogi brings the bold flavors of Korean barbecue to your table with minimal effort and cleanup. With its tender, caramelized ribeye steak infused with soy, sesame, garlic, and ginger, this dish is both savory and slightly sweet. The onions add a subtle sweetness that balances the flavors perfectly, while the sesame seeds and green onions provide a fresh, nutty finish. Perfect for busy weeknights or casual dinners, this recipe is quick to prepare and incredibly versatile.
Key Ingredients
Ribeye Steak: Thinly sliced ribeye is the star of the dish, delivering tender, flavorful bites. If ribeye is unavailable, flank steak or sirloin are great alternatives.
Soy Sauce: The base of the marinade, soy sauce infuses the beef with a salty umami flavor.
Brown Sugar: Adds sweetness to balance the savory and tangy components of the marinade.
Garlic and Ginger: These aromatic staples give the bulgogi its signature depth and warmth.
Sesame Oil: Adds a nutty richness and rounds out the marinade.
Rice Vinegar: Provides a hint of acidity to brighten the flavors.
Onions: Sliced onions roast alongside the beef, becoming soft and sweet as they cook.
Green Onions: A fresh garnish that adds a pop of color and a mild oniony flavor.
Sesame Seeds: Toasted sesame seeds lend a subtle crunch and nutty aroma to the finished dish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Preheat and Prepare the Baking Sheet
Preheat the Oven: Preheat your oven to 400°F (205°C).
Line the Baking Sheet: Line a baking sheet with parchment paper to simplify cleanup and prevent sticking.
Step 2: Make the Marinade
Combine Ingredients: In a medium bowl, whisk together:
3 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves minced garlic
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
1 teaspoon rice vinegar
¼ teaspoon black pepper
Optional: A pinch of red pepper flakes for heat.
Step 3: Marinate the Beef
Toss the Beef: Add thinly sliced ribeye steak (about 1 pound) to the marinade. Toss to ensure each piece is well-coated.
Let It Rest: Allow the beef to marinate for 15 minutes. Use this time to slice 1 medium onion into thin strips.
Step 4: Assemble on the Baking Sheet
Arrange the Beef: Spread the marinated beef evenly in a single layer on the prepared baking sheet.
Add Onions: Scatter the sliced onions over the top of the beef. This allows the onions to cook down and release their sweetness while mingling with the beef.
Step 5: Bake
Bake the Beef: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the beef is caramelized and sizzling. Keep an eye on it during the final minutes to prevent overcooking.
Step 6: Garnish and Serve
Add Final Touches: Remove the baking sheet from the oven. Sprinkle the beef with:
Chopped green onions for freshness.
Toasted sesame seeds for a nutty crunch.
Serve: Serve hot over steamed rice or noodles, or enjoy as a filling for lettuce wraps.
Serving Suggestions
Beef Bulgogi is delicious on its own or paired with complementary sides for a complete meal:
Steamed Rice: Serve the beef over fluffy white or brown rice to soak up the flavorful juices.
Noodles: Toss the cooked beef with rice noodles or udon for a hearty alternative.
Lettuce Wraps: Use crisp lettuce leaves (like romaine or butter lettuce) as wraps for a lighter option.
Korean Sides: Pair with kimchi, pickled radishes, or a side of steamed vegetables for an authentic touch.
Egg: Add a fried egg on top for a delicious twist, making it similar to a bibimbap-inspired dish.
Storage and Tips
Storing Leftovers:
Place leftovers in an airtight container and refrigerate for up to 3 days.
Reheat in a skillet over medium heat or in the microwave until warmed through.
Freezing Instructions:
Marinate the beef and freeze it in a zip-top bag before cooking. When ready to use, thaw overnight in the fridge and bake as directed.
Tips for Success:
Thinly Slice the Beef: To get ultra-thin slices, freeze the ribeye for about 15-20 minutes before slicing. This makes the meat firmer and easier to cut.
Marinate Longer for More Flavor: While 15 minutes works for a quick marinade, letting the beef marinate for up to 1 hour enhances the flavor.
Caramelization: For extra caramelization, broil the beef for the last 2-3 minutes of cooking.
Toast Sesame Seeds: Toasting sesame seeds in a dry skillet before garnishing brings out their nuttiness and enhances the dish.
Variations
This Sheet Pan Beef Bulgogi is incredibly adaptable. Try these variations for a personalized twist:
Vegetarian Option: Replace the beef with sliced portobello mushrooms or firm tofu for a plant-based version.
Spicy Bulgogi: Add 1-2 teaspoons of gochujang (Korean chili paste) or an extra pinch of red pepper flakes for some heat.
Vegetable Add-Ins: Include thinly sliced bell peppers, zucchini, or broccoli florets on the baking sheet for a one-pan meal.
Different Proteins: Swap beef for thinly sliced chicken thighs or pork shoulder for a different take on bulgogi.
Honey Bulgogi: Substitute some of the brown sugar with honey for a floral sweetness.
Conclusion
This Easy Sheet Pan Beef Bulgogi is the ultimate weeknight dinner—simple, flavorful, and ready in under 30 minutes. The tender beef, caramelized onions, and savory-sweet marinade make every bite irresistible. Serve it over rice, in lettuce wraps, or with your favorite Korean sides for a meal that’s sure to impress. Once you’ve tried this recipe, you’ll want to add it to your regular dinner rotation. It’s quick, delicious, and endlessly customizable—perfect for any occasion!
Easy Sheet Pan Beef Bulgogi
Ingredients
- 1.5 pounds ribeye steak thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic minced
- 1 inch piece ginger grated
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon ground black pepper
- 1 medium onion sliced
- 2 green onions chopped, for garnish
- 1 tablespoon sesame seeds toasted, for garnish
- 1/4 teaspoon red pepper flakes optional, for a spicy kick
Instructions
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, black pepper, and optional red pepper flakes to make the marinade.
- Add the thinly sliced ribeye steak to the marinade and toss to coat. Let it marinate for 15 minutes.
- Spread the marinated beef in a single layer on the prepared baking sheet. Scatter the sliced onion over the beef.
- Bake in the preheated oven for 15-20 minutes, or until the beef is caramelized and sizzling. Monitor closely during the final minutes to avoid overcooking.
- Remove from the oven and sprinkle with chopped green onions and toasted sesame seeds. Serve hot over rice or noodles, or use as a filling for lettuce wraps.
