Easy Sheet Pan Beef Bulgogi
This Easy Sheet Pan Beef Bulgogi is a quick and delicious take on the classic Korean dish. Tender slices of ribeye steak are marinated in a flavorful blend of soy sauce, garlic, ginger, and sesame oil, then baked to perfection. It’s a simple, fuss-free recipe that brings bold, caramelized flavors to your table in under 30 minutes.
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.
Notes
For the best results, freeze the ribeye for 15 minutes before slicing. This makes it easier to cut thin slices. Add vegetables like bell peppers or mushrooms to the sheet pan for extra flavor and nutrition.
Nutrition
Calories: 350kcal
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