Easy Sheet Pan Beef Bulgogi: A Delicious & Quick Weeknight Meal

Are you craving the savory-sweet flavors of Korean BBQ but don’t have the time or energy for a complicated recipe? Look no further! This Easy Sheet Pan Beef Bulgogi recipe delivers all the authentic taste you love, with minimal effort and cleanup. By using a sheet pan, you can cook everything in one go, making it perfect for busy weeknights. Get ready to enjoy tender, flavorful beef bulgogi that’s ready in under an hour!

## What is Bulgogi?

Bulgogi, meaning “fire meat” in Korean, is a popular Korean BBQ dish made from thinly sliced, marinated beef. Traditionally, it’s grilled over an open flame, which imparts a smoky flavor. However, this sheet pan version replicates the deliciousness without the need for grilling, making it accessible to everyone, regardless of equipment or weather conditions.

## Why This Sheet Pan Bulgogi Recipe Works

This recipe simplifies the classic bulgogi preparation by:

* **Using a sheet pan:** This eliminates the need for a grill or multiple pans. Everything cooks together on one pan, making cleanup a breeze.
* **Quick Marinating Time:** While a longer marinating time enhances flavor, this recipe works well with a shorter marinating time (at least 30 minutes), making it perfect for spontaneous meals.
* **Accessible Ingredients:** All the ingredients are readily available at most grocery stores, so you don’t have to hunt for specialty items.
* **Customizable:** Easily adapt the vegetables to your liking, making it a versatile dish for the whole family.

## Ingredients You’ll Need

* **Beef:** 1.5 lbs thinly sliced beef, such as ribeye, sirloin, or shaved steak. Shaved steak is the easiest option as it’s already thinly sliced. Look for it at your local grocery store or ask your butcher to slice your steak thinly.
* **Soy Sauce:** 1/2 cup. Soy sauce is the base of the marinade, providing umami and saltiness. Use low-sodium soy sauce to control the salt content.
* **Brown Sugar:** 1/4 cup. Brown sugar adds sweetness and helps caramelize the beef during cooking. You can substitute with granulated sugar, honey, or maple syrup, but brown sugar provides the best flavor and texture.
* **Sesame Oil:** 2 tablespoons. Sesame oil adds a nutty and aromatic flavor that is essential to bulgogi.
* **Garlic:** 4 cloves, minced. Garlic provides pungent and savory flavor.
* **Ginger:** 1 tablespoon, minced. Fresh ginger adds warmth and spice to the marinade. You can use ginger paste as a substitute.
* **Green Onions:** 2, thinly sliced. Green onions add a mild onion flavor and a pop of freshness.
* **Asian Pear (or Apple):** 1/2, grated. Asian pear contains enzymes that help tenderize the beef. If you can’t find Asian pear, use a regular apple (like Fuji or Gala) instead.
* **Rice Vinegar:** 2 tablespoons. Rice vinegar adds a touch of acidity to balance the sweetness and richness of the marinade.
* **Black Pepper:** 1/2 teaspoon. Black pepper adds a subtle spice.
* **Red Pepper Flakes (optional):** 1/4 teaspoon. For a touch of heat, add a pinch of red pepper flakes.
* **Vegetables (optional):** 1-2 cups, such as sliced bell peppers (any color), onions, mushrooms, carrots, or zucchini.
* **Garnish:** Sesame seeds, extra green onions, gochujang (Korean chili paste) for serving.

## Equipment You’ll Need

* **Sheet Pan:** A large sheet pan is essential for cooking everything evenly.
* **Mixing Bowl:** For marinating the beef.
* **Grater:** For grating the Asian pear or apple.
* **Measuring Cups and Spoons**
* **Knife and Cutting Board**

## Step-by-Step Instructions

**1. Prepare the Marinade:**

* In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, grated Asian pear (or apple), rice vinegar, black pepper, and red pepper flakes (if using). Mix well until the sugar is dissolved.

**2. Marinate the Beef:**

* Add the thinly sliced beef to the marinade. Toss to coat the beef evenly, ensuring that all the pieces are covered.
* Cover the bowl with plastic wrap or transfer the beef and marinade to a resealable plastic bag. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a more intense flavor. The longer the beef marinates, the more flavorful and tender it will become.

**3. Prepare the Vegetables (Optional):**

* While the beef is marinating, prepare your vegetables. Wash and slice them into bite-sized pieces. Common choices include bell peppers, onions, mushrooms, carrots, and zucchini.

**4. Preheat the Oven:**

* Preheat your oven to 400°F (200°C). Make sure your oven rack is in the middle position.

**5. Assemble the Sheet Pan:**

* Line a large sheet pan with parchment paper for easy cleanup. This is optional but highly recommended.
* Spread the marinated beef in a single layer on the prepared sheet pan. Avoid overcrowding the pan, as this will steam the beef instead of allowing it to caramelize.
* If using vegetables, scatter them around the beef on the sheet pan. You can toss the vegetables with a little bit of the marinade or a drizzle of sesame oil for extra flavor.

**6. Bake the Bulgogi:**

* Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the beef is cooked through and slightly caramelized. The exact cooking time will depend on the thickness of the beef and your oven, so keep an eye on it.
* If you want a more charred and caramelized finish, you can broil the bulgogi for the last 1-2 minutes, but watch it carefully to prevent burning.

**7. Garnish and Serve:**

* Remove the sheet pan from the oven and sprinkle with sesame seeds and thinly sliced green onions.
* Serve the sheet pan beef bulgogi immediately over rice, quinoa, or lettuce wraps. You can also serve it with kimchi, gochujang (Korean chili paste), or other Korean side dishes.

## Tips for the Best Sheet Pan Bulgogi

* **Use Thinly Sliced Beef:** The key to tender and flavorful bulgogi is thinly sliced beef. If you can’t find shaved steak, ask your butcher to slice your steak thinly. Alternatively, you can partially freeze the steak for about 30 minutes before slicing it thinly yourself. This will make it easier to slice.
* **Don’t Overcrowd the Pan:** Overcrowding the sheet pan will cause the beef to steam instead of caramelize. If necessary, use two sheet pans or cook the bulgogi in batches.
* **Adjust the Sweetness and Spice:** Taste the marinade and adjust the sweetness and spice to your liking. You can add more brown sugar for a sweeter flavor or more red pepper flakes for a spicier kick.
* **Marinate for Longer (If Possible):** While 30 minutes is sufficient, marinating the beef for a longer period (up to 4 hours) will result in a more flavorful and tender dish.
* **Use High Heat:** Cooking the bulgogi at a high temperature (400°F/200°C) helps to caramelize the beef and vegetables, creating a delicious crispy texture.
* **Don’t Overcook the Beef:** Overcooked beef will be tough and dry. Cook the bulgogi until it’s just cooked through, and avoid over-baking it.
* **Add Other Vegetables:** Feel free to experiment with different vegetables, such as broccoli florets, snap peas, or bean sprouts. Just make sure to adjust the cooking time accordingly.

## Serving Suggestions

Sheet pan beef bulgogi is incredibly versatile and can be served in many ways:

* **With Rice:** The classic way to enjoy bulgogi is served over a bed of fluffy rice. Jasmine rice or sticky rice are excellent choices.
* **In Lettuce Wraps:** For a lighter and healthier option, serve the bulgogi in lettuce wraps with a dollop of gochujang or ssamjang (Korean soybean paste).
* **In Bowls:** Create a delicious and satisfying bowl by combining the bulgogi with rice, kimchi, pickled vegetables, a fried egg, and a drizzle of gochujang mayo.
* **In Tacos:** Use the bulgogi as a filling for tacos and top with kimchi slaw, cilantro, and a squeeze of lime juice.
* **As a Topping:** Use the bulgogi as a topping for salads, noodles, or even pizza.

## Variations

* **Chicken Bulgogi:** Substitute the beef with thinly sliced chicken thighs or breasts. Adjust the cooking time accordingly.
* **Pork Bulgogi (Dwaeji Bulgogi):** Use thinly sliced pork shoulder or belly instead of beef. The marinade is the same.
* **Spicy Bulgogi:** Add more red pepper flakes or gochujang to the marinade for a spicier flavor.
* **Vegetarian Bulgogi:** Use marinated tofu or mushrooms as a substitute for the beef. You can also add extra vegetables to make it a heartier dish.

## Make Ahead Instructions

* **Marinade:** The marinade can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
* **Marinating Beef:** The beef can be marinated in the refrigerator for up to 4 hours. Avoid marinating it for longer, as the acid in the marinade can start to break down the meat and make it mushy.
* **Prepping Vegetables:** The vegetables can be washed and chopped ahead of time and stored in an airtight container in the refrigerator for up to 2 days.

## Storage and Reheating Instructions

* **Storage:** Store leftover sheet pan beef bulgogi in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the bulgogi in a skillet over medium heat until heated through. You can also reheat it in the microwave, but it may become slightly dry.

## Recipe Card

**Easy Sheet Pan Beef Bulgogi**

**Prep Time:** 15 minutes
**Marinating Time:** 30 minutes (minimum)
**Cook Time:** 15 minutes
**Total Time:** 1 hour
**Servings:** 4-6

**Ingredients:**

* 1.5 lbs thinly sliced beef (ribeye, sirloin, or shaved steak)
* 1/2 cup soy sauce (low-sodium)
* 1/4 cup brown sugar
* 2 tablespoons sesame oil
* 4 cloves garlic, minced
* 1 tablespoon ginger, minced
* 2 green onions, thinly sliced
* 1/2 Asian pear (or apple), grated
* 2 tablespoons rice vinegar
* 1/2 teaspoon black pepper
* 1/4 teaspoon red pepper flakes (optional)
* 1-2 cups vegetables (bell peppers, onions, mushrooms, carrots, zucchini)
* Sesame seeds, for garnish
* Extra green onions, for garnish
* Gochujang (Korean chili paste), for serving

**Instructions:**

1. **Prepare the Marinade:** In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, grated Asian pear (or apple), rice vinegar, black pepper, and red pepper flakes (if using).
2. **Marinate the Beef:** Add the thinly sliced beef to the marinade. Toss to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. **Prepare the Vegetables (Optional):** Wash and slice your chosen vegetables into bite-sized pieces.
4. **Preheat the Oven:** Preheat your oven to 400°F (200°C).
5. **Assemble the Sheet Pan:** Line a large sheet pan with parchment paper. Spread the marinated beef in a single layer on the pan. Scatter the vegetables around the beef, if using.
6. **Bake the Bulgogi:** Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the beef is cooked through and slightly caramelized. You can broil for the last 1-2 minutes for extra char, watching carefully.
7. **Garnish and Serve:** Remove from the oven and sprinkle with sesame seeds and green onions. Serve over rice, quinoa, or lettuce wraps with kimchi and gochujang.

**Nutrition Information (approximate, per serving):**

* Calories: 400-500
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 20-30g

## Enjoy Your Easy Sheet Pan Beef Bulgogi!

This recipe is a game-changer for busy weeknights. It’s quick, easy, and packed with flavor. Give it a try and let me know what you think in the comments below!