Easy Sheet Pan Beef Bulgogi

Why You’ll Love This Recipe

This recipe simplifies traditional bulgogi by using the sheet pan method, which requires minimal prep and cleanup. The marinade blends soy sauce, brown sugar, garlic, and ginger for an authentic, balanced flavor. Roasting the beef on a sheet pan ensures even cooking and a slightly caramelized finish, making it perfect for busy weeknights or casual dinners.

ingredients

1 1/2 pounds ribeye steak, thinly sliced
1/4 cup soy sauce
2 tablespoons brown sugar
3 cloves garlic, minced
1 inch piece of ginger, grated
2 tablespoons sesame oil
1 tablespoon rice vinegar
1/2 teaspoon ground black pepper
1 medium onion, sliced
2 green onions, chopped
1 tablespoon sesame seeds
Optional: 1/4 teaspoon red pepper flakes for heat

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

1. In a large bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, ground black pepper, and red pepper flakes (if using). Mix well.
2. Add the thinly sliced ribeye steak to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 1 hour.
3. Preheat your oven to 425°F (220°C).
4. Arrange the marinated beef and sliced onion evenly on a lined sheet pan in a single layer.
5. Roast in the oven for 10-12 minutes, stirring halfway through, until the beef is cooked through and slightly caramelized.
6. Remove from the oven and sprinkle with chopped green onions and sesame seeds before serving.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes (plus marinating time)
Cooking time: 10-12 minutes

Variations

• Use sirloin or flank steak instead of ribeye for a leaner option.
• Add sliced bell peppers or mushrooms to the sheet pan for extra vegetables.
• Swap rice vinegar for apple cider vinegar or omit for a milder tang.
• Increase red pepper flakes or add gochujang (Korean chili paste) for more heat.
• Serve with steamed rice or lettuce wraps for a complete meal.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.

FAQs

Can I use frozen steak for this recipe?

It’s best to use fresh or fully thawed steak for even cooking and better texture.

How long should I marinate the beef?

At least 30 minutes is recommended, but marinating for up to 4 hours enhances the flavor.

Can I make this gluten-free?

Yes, use gluten-free soy sauce or tamari.

What can I serve with beef bulgogi?

Steamed rice, kimchi, lettuce wraps, or sautéed vegetables are great options.

Can I prepare this recipe ahead of time?

You can marinate the beef the night before and roast just before serving.

Is it possible to cook this on the grill?

Yes, thread the marinated beef onto skewers and grill for 2-3 minutes per side.

Can I substitute the ribeye with chicken?

Yes, thinly sliced chicken breast or thighs work well with the marinade.

What does sesame oil add to the dish?

It adds a rich, nutty aroma and enhances the overall flavor.

Can I add more vegetables to the sheet pan?

Absolutely! Zucchini, mushrooms, or snap peas work great.

How spicy is this recipe?

The heat level is mild unless you add red pepper flakes or gochujang.

Conclusion

Easy Sheet Pan Beef Bulgogi offers a flavorful, fuss-free way to enjoy a Korean classic with minimal effort. The balanced marinade and quick roasting method create tender, savory beef with vibrant aromas and a touch of sweetness. Perfect for busy nights or casual entertaining, this recipe is sure to become a favorite.

Print