Sheet Pan Easy Beef Bulgogi it can be said that it offers an easy and appetizing perspective on the original Korean dish that involves little effort. From the tender ribeyes that have been cut into small slices and marinated in sesame, soy sauce, garlic, and ginger, it preserves every right to award a glory when roasted impeccably inside the oven after becoming caramel.
This dish wins great acclaim with all of that as it is also served with sweet onions, sprinkled with sesame seeds, and aided by fresh green onions. This glamorous meal can be served anytime during the week with its single-pan preparation served over steamed rice; or yummy lettuce wraps add a dish’s crisp. Crazy flavorful, simple, and rich!
Why You’ll Love This Recipe
This Sheet Pan Easy Beef Bulgogi recipe passes large amounts of Korean barbecued flavors without the hustle or bustle. It is a dish consisting of a tender charred ribeye that touts a hitherto unsung symphony of soy, sesame, garlic, and ginger. The subtle sweetness from the onions balances everything perfectly. The sesame seeds and green onions are added for a really neat, nutty finish. Cook this when you are really running out of time or for a more casual dinner; it’s quick and very versatile.
Key Ingredients
Ribeye Steak: Thin slices of ribeye provide the meaty, soft bites in every forkful. Flank or sirloin steaks, if not ribeyes, are an acceptable alternative.
Soy Sauce: The marinade gets made around soy sauce, the beef soaking up its savory-umami flavors.
Brown Sugar: Sweetens the marinade’s savory and tangy ends.
Garlic and Ginger: These all-essential aromatics make it what it is, giving it that depth and warmth.
Sesame Oil: Rounds out everything by adding a nutty richness.
Rice Vinegar: Adds a touch of acidity to the preparation.
Onions: Sliced and roasted with the beef, onions will be soft and sweet upon cooking.
Green Onions: Gives color and a slight oniony flavor for garnish.
Sesame Seeds: Gives the final plate a tiny bit of crunch and a warm, nutty smell.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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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
The beef bulgogi can be eaten as is or paired with side dishes to have a full meal.
Steamed Rice: The beef can be served on top of white or brown fluffy rice to absorb all its flavorful juices.
Noodles: Steer away from the usual couple of rice noodles or udon for a heartier alternative.
Lettuce Wraps: A lighter option is to use crisp lettuce leaves (such as romaine or butter lettuce) as wraps.
Korean Sides: Pair Kimchi and pickled radishes or steamed vegetables with it for a touch of authenticity.
Egg: Top up with a fried egg for the perfect twist, bringing you close to the taste found in bibimbap.
Storage and Tips
How to Keep Leftovers:
Deposit the rest of it into airtight closure, and refrigerate for up to 3 days.
Place in a frying pan over medium heat or microwave to heat up.
How to Freeze:
Marinate the beef and keep it in a zipper-top bag in the freezer before cooking it. When needed, thaw out over the night in the fridge before following the direction.
Tips for Success:
Hand-Cut to Thin Slices: If you slice the ribeye thinly under the freezer about 15-20 minutes before cutting, the meat firms and becomes easier to cut through, yielding ultra-thin slices.
Let the Meat Marinate Longer: The swift marinade works for 15 minutes, but to get more flavor in beef, allow the beef to sit in the marinate for about an hour for a better taste.
Caramelizing: Put the beef under a broiler soon before taking out of the oven for about 2-3 minutes for an extra caramelizing process.
Toast Sesame Seeds: Put them on a hot saute pan in a dry condition before piling them up as a dressing: They toast and become nuttier, enhancing the flavor of the dish
Variations
This sheet pan beef bulgogi is very modifiable. For a more personalized twist, you can try these changes:
For Easy Tofu: Replacing the beef with some sliced portobello mushrooms; use firm tofu.
Spicy Bulgogi: For additional heat, throw in 1-2 tsp of Korean chili paste-gochujang or even an extra pitch of red chili flakes.
Vegetable Additions: Quickly slice ribbons of peppers, thin zucchini, or broccoli florets onto the sheet on which the beef is also to be cooked.
Different Proteins: Try with very thin, lean slices from chicken thighs or some pork shoulder-Oriental beef recipes.
Honey Bulgogi: Replace some of the brown sugar with honey to have a taste of floral sweetness with the meat dish.
Conclusion
Take an Easy Sheet-pan Beef Bulgogi and prepare for a great time-to-be-make dinner recipe-easy, very untroublesome, and all under half an hour. Plus, the savory-sweet bulgogi, caramelized onions and tender beef make every bite just seem so. Eat over rice, in lettuce wraps, or with your favourite Korean sides, and your meal presentation will absolutely impress everyone around you. Once you made this recipe, you can never resist inserting it into regular dinner recipes. It’s quick, delicious, and it embodies versatility with every possible component. Perfect for all occasions!
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.
