How to Make Easy Sheet Pan Beef Bulgogi
1. Prepare the Marinade
In a bowl, combine:
1/3 cup soy sauce
3 tablespoons brown sugar or honey
1 tablespoon sesame oil
3 cloves garlic, grated
1 teaspoon grated ginger
1 tablespoon rice vinegar
A pinch of black pepper
If you want a deeper, more traditional bulgogi flavor, add 2 tablespoons of puréed Korean pear or apple.
Mix well until the sugar dissolves.
2. Marinate the Beef
Add the thinly sliced beef to the marinade and toss to coat. Let it sit for at least 20 minutes, or up to 4 hours in the fridge. The longer it marinates, the more tender and flavorful the beef becomes.
3. Arrange Everything on a Sheet Pan
Preheat your oven to 450°F (230°C).
Spread the marinated beef evenly on a large sheet pan. Add sliced onions and any vegetables you’re using. Try not to overcrowd—space helps everything caramelize instead of steam.
4. Roast Until Caramelized
Place the sheet pan in the oven and roast for 15–18 minutes, flipping halfway through. The beef should be cooked through and lightly browned, and the vegetables should be tender with those delicious roasted edges.
If you like extra caramelization, broil for the last 1–2 minutes.
5. Garnish and Serve
Top your bulgogi with:
Toasted sesame seeds
Sliced green onions
A drizzle of sesame oil
Serve with steamed rice, lettuce wraps, or even tucked into tacos for a fun fusion twist.
Why You’ll Love This Recipe
✔ Minimal Cleanup: One pan, no splatter, no fuss
✔ Fast Cooking Time: Perfect for weeknights
✔ Customizable Veggies: Toss in whatever you have on hand
✔ Restaurant-Level Flavors: Without leaving your home
✔ Meal Prep Friendly: Stores wonderfully and reheats beautifully
Sheet Pan Beef Bulgogi brings Korean comfort food straight to your oven with incredible ease and flavor. It’s bold, vibrant, and guaranteed to become part of your regular dinner rotation.
