Easy Sheet Pan Beef Bulgogi
This easy sheet pan beef bulgogi is sweet, savory, and perfectly caramelized, delivering classic Korean-inspired flavor with minimal prep and cleanup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Oven, Sheet Pan
- Cuisine: Korean-Inspired, Asian
Ingredients
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)
Instructions
Preheat Oven:
Preheat oven to 400°F (205°C). Line a sheet pan with parchment paper.
Make Marinade:
In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, black pepper, and red pepper flakes if using.
Marinate Beef:
Add the thinly sliced ribeye to the marinade. Toss to coat well and let sit for 15 minutes.
Assemble Sheet Pan:
Spread beef in a single layer on the prepared sheet pan. Scatter sliced onions on top.
Bake:
Roast in the oven for 15–20 minutes until beef is cooked through and edges are caramelized.
Garnish & Serve:
Remove from oven and sprinkle with green onions and sesame seeds. Serve hot.
Notes
Substitute flank or sirloin steak if ribeye is unavailable—just slice thin.
Add sliced carrots or bell peppers to the sheet pan for a built-in veggie side.
Marinate for at least 5 minutes, or up to 1 hour for deeper flavor.
Serve with rice, quinoa, kimchi, or sautéed vegetables.
Leftovers make great taco fillings or salad toppings!
Find it online: https://allrecipesmade.com/easy-sheet-pan-beef-bulgogi/
