Thin slices of beef are marinated in a savory umami sauce and quickly roasted until tender and juicy alongside onion and snap peas in this Sheet Pan Beef Bulgogi recipe. Serve over rice for a quick and easy dinner with little clean up!
Easy Beef Bulgogi Recipe
If you’ve ever been to a Korean BBQ restaurant, then you’ve likely at least heard of beef bulgogi. And if you haven’t…well, you’re in for a treat!
This sheet pan beef bulgogi recipe is made with onions and snap peas right on the pan. Just serve with some white rice and you have dinner ready to go with very little clean up at the end. You can even prep the steak the night in advance to cut down on prep time even more.
Why You’ll Love This Sheet Pan Dinner
- Easy to make. This might be one of the easiest beef bulgogi recipes out there, as it requires no grilling and limited hands-on time.
- Tender, flavorful steak. The mixture of ingredients in the marinade results not only in flavorful steak but tender, juicy steak as well.
- Ready in 90 minutes The only reason this recipe takes 90 minutes to prepare is that the beef needs to marinate. If you marinate the meat ahead of time, you can easily have dinner on the table in under 30 minutes.
- Little mess. It’s a sheet pan meal, which are great because there’s barely any cleanup.
What is Korean Beef Bulgogi?
Beef bulgogi is a popular Korean BBQ dish featuring thinly sliced steak that’s marinated in ingredients like soy sauce, brown sugar, ginger, and garlic. It’s typically grilled though stovetop beef bulgogi is popular as well.
Today’s recipe is a twist on the classic version as the beef is cooked on a sheet pan in the oven instead of grilled or stir-fried.
Here is an overview of what you’ll need for this easy beef bulgogi recipe
(Scroll down to the recipe card below for details and measurements.)
- Dark soy sauce – The umami base of the beef bulgogi marinade.
- Brown sugar – Sweetens the marinade with hints of molasses.
- Worcestershire sauce – Adds more savory umami flavor to the sauce.
- Ginger & garlic – For wonderful aromatics and earthy flavor.
- Chilli garlic sauce – Adds a bit of heat.
- Sesame oil & sesame seeds – Classic ingredients in Korean recipes.
- Beef sirloin – Be sure to slice it very thinly against the grain.
- Onion & snap peas – Veggies that help turn this sheet pan beef bulgogi into a complete meal.
- Olive oil – For richness and necessary moisture.
- Salt & pepper – To season the dish.
- Scallions – Adds a subtle peppery onion flavor.
How to Make Sheet Pan Beef Bulgogi
This easy beef bulgogi recipe comes together quickly, though do keep in mind it needs to marinate for at least 20 minutes.
(Scroll down to the recipe card below for more detailed instructions and don’t miss the video below.)
- Marinate the beef. Combine the marinade ingredients in a large bowl. Add the steak and toss to coat. Cover and chill for a minimum of 20 minutes.
- Arrange everything on the baking sheet. Let the beef come to room temperature for 30 minutes. Place the onion and snap peas on the baking sheet then drizzle with olive oil and sprinkle with salt and pepper. Push the veggies to one side and add the steak strips in a single layer on the other half of the baking sheet.
- Bake. Roast in the oven at 450F for 10 minutes, until the steak is slightly charred and the veggies are crisp-tender.
- Enjoy. Sprinkle with the scallions and serve with cooked white rice, if desired.
Tips & Variations
- Cut the steak properly. The key to great Korean beef bulgogi is to slice the steak very thinly and against the grain. You’ll want to use a sharp knife and may even find that freezing the steak for a few minutes helps to slice it thinner.
- Marinate overnight. If you can, marinate your beef bulgogi overnight. 20 minutes is the absolute minimum and an hour is good if you’re short on time but marinating it overnight will result in the best flavor.
- Avoid overcooking. The steak cooks very fast since it’s sliced so thin, and you want the veggies to be crisp-tender, not soft. 10 minutes at high heat is usually just the right amount of time for both.
Video: Beef Bulgogi Sheet Pan Dinner
Korean beef bulgogi is typically served over white rice, so that’s how I serve this sheet pan dinner. You could also serve it over cauliflower rice for a low-carb option or just omit the rice completely and enjoy it in lettuce wraps. Side dish-wise, dumplings, miso soup, and wonton soup are all solid options.
How to Store & Reheat Leftovers
- Fridge. Store leftovers in an airtight container in the fridge for up to 3 days. I recommend storing the rice separately so it doesn’t soak up any remaining sauce from the steak.
- Freeze. Allow to cool completely, then store in an airtight freezer-safe container. It will keep up to 2 months. Let thaw overnight in the refrigerator before reheating, keeping in mind that cooked frozen and thawed vegetables tend to have a mushy texture.
- Reheat. Reheat leftover beef bulgogi in the microwave until hot.
More Sheet Pan Dinners:
- Sheet Pan Teriyaki Chicken
- Sheet Pan Turkey Meatballs and Vegetables
- Baked Cod Sheet Pan Dinner
- Sheet Pan Oven Grilled Cheese
- Sheet Pan Ratatouille
Sheet Pan Beef Bulgogi
- 1/4 cup dark soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced ginger
- 2 cloves minced garlic
- 1 tablespoon chili garlic sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons sesame seeds
- 1 & 1/2 pounds beef sirloin , sliced very thin across the grain
- 1 medium sweet onion , sliced
- 8 ounces snap peas
- 2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 scallions , diced
- cook white rice , for serving
- In a large bowl, whisk together the soy sauce, brown sugar, Worcestershire sauce, ginger, garlic, chili garlic sauce, sesame oil, and sesame seeds. Add the steak and toss to coat well. Cover and chill in the fridge for at least 20 minutes (1 hour is better, overnight is ideal.)
- Let beef come to room temperature for about 30 minutes. Preheat oven to 450 degrees F.
- Coat a large rimmed baking sheet with nonstick spray (like a half sheet pan.)
- Place onion and snap peas on the baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat, then push to one side of the pan.
- Remove sirloin from the marinade, letting excess drip off, then arrange on the other side of the pan (try to have them in a single layer as best as possible.)
- Place pan in the oven and roast for about 10 minutes until steak is slightly charred and vegetables are crisp-tender.
- Sprinkle with the diced scallions, toss to coat.
- Serve with cooked white rice.