Easy Sheet Pan Beef Bulgogi

Why You’ll Love This Recipe

I love this version of beef bulgogi because it’s fast, easy, and incredibly flavorful. The soy-based marinade is packed with garlic, ginger, sesame oil, and just enough sweetness to caramelize beautifully in the oven. It’s perfect for anyone who wants to try something new without needing special equipment or spending hours in the kitchen. Plus, the leftovers are just as good (if not better) the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ pounds ribeye steak, thinly sliced
¼ cup soy sauce
2 tablespoons brown sugar
3 cloves garlic, minced
1-inch piece of fresh ginger, grated
2 tablespoons sesame oil
1 tablespoon rice vinegar
½ teaspoon ground black pepper
1 medium onion, sliced
2 green onions, chopped
1 tablespoon sesame seeds
Optional: ¼ teaspoon red pepper flakes (for heat)

Directions

1. I preheat my oven to 400°F (205°C) and line a baking sheet with parchment paper to make cleanup super easy.

2. In a medium bowl, I whisk together the soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, and black pepper. I add red pepper flakes if I’m in the mood for a little heat.

3. I toss the thinly sliced ribeye in the marinade, making sure every piece is coated. I let it sit for 15 minutes while I prep the onions.

4. I spread the beef out in a single layer on the prepared baking sheet and scatter the sliced onion on top.

5. I bake it for 15–20 minutes until the beef is cooked through and the edges start to caramelize.

6. Just before serving, I sprinkle it with chopped green onions and sesame seeds for fresh flavor and crunch.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prep and another 15–20 minutes to cook, so I usually have it on the table in under 40 minutes.

Variations

When I don’t have ribeye, I use flank steak or thinly sliced sirloin. I’ve also added sliced bell peppers or carrots to the sheet pan for more color and crunch. If I want to stretch the meal, I serve it over rice or wrap it in lettuce leaves for a lighter take. For something different, I use leftovers in tacos or rice bowls the next day.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in a skillet over medium heat or in the microwave. The flavors intensify after sitting, making it even better the next day. I’ve even eaten it cold over salad—it’s that good.

FAQs

Can I marinate the beef longer than 15 minutes?

Yes. I’ve let it sit for up to an hour, and the flavor only gets better. If I’m really short on time, a quick 5-minute soak still works in a pinch.

What’s the best cut of meat for this?

Ribeye is my favorite because it’s tender and flavorful, but flank steak, sirloin, or even skirt steak work well—just make sure it’s sliced thinly.

Can I make this ahead of time?

Absolutely. I often prep the beef and marinade in the morning and store it in the fridge. When it’s time to cook, I just spread it on a sheet pan and pop it in the oven.

Is this recipe spicy?

It’s not spicy by default, but I add red pepper flakes or a drizzle of sriracha if I want more heat. You can adjust the spice level to suit your taste.

What sides go best with bulgogi?

I love it with steamed jasmine rice, kimchi, or pickled cucumbers. Sautéed greens or roasted veggies like broccoli or snap peas also pair perfectly.

Conclusion

This Easy Sheet Pan Beef Bulgogi is a fast, flavor-packed dish that brings the magic of Korean BBQ to my kitchen without the fuss. I love how the sweet-savory marinade transforms simple ingredients into something totally crave-worthy. Whether I’m serving it with rice, wrapping it in lettuce, or tossing it into tacos, this is one of those recipes I keep coming back to.