If you’ve ever craved the sweet, savory, and slightly smoky flavors of Korean bulgogi but didn’t want to fuss with a stovetop or grill, this recipe is about to become your new favorite. Traditional bulgogi is typically cooked in a hot pan or over a flame to achieve that irresistible caramelization. But on busy weeknights, one-pan meals reign supreme—and that’s where Sheet Pan Beef Bulgogi shines.
This recipe brings all the bold, mouthwatering goodness of classic bulgogi—tender beef, sweet onions, and bright vegetables—but prepares it in a fast, low-maintenance way using nothing more than a sheet pan and your oven. It’s proof that incredible flavor doesn’t need complicated methods.
Why Sheet Pan Bulgogi Works So Well
Sheet pan cooking is the hero of modern kitchens for a reason. It’s quick, efficient, and minimizes cleanup—especially important when you’re juggling work, family, or simply trying to get dinner on the table without making a mess.
With beef bulgogi, the thinly sliced meat cooks lightning-fast, even in the oven. The high heat mimics the caramelization you’d get from stir-frying, and the veggies roast beautifully alongside the beef, soaking up the flavorful marinade.
Even better? Everything goes into one pan, cooks in under 20 minutes, and comes out tasting restaurant-worthy.
Key Ingredients for Sheet Pan Beef Bulgogi
Here’s what you'll need to make this flavorful dish:
For the Bulgogi Marinade
Soy sauce
Brown sugar or honey
Sesame oil
Grated garlic
Grated ginger
Rice vinegar or mirin
Black pepper
Optional: Korean pear or apple purée for authentic sweetness
For the Sheet Pan
Thinly sliced beef (ribeye, sirloin, or flank steak)
Sliced onions
Sliced bell peppers or carrots
Optional: mushrooms, zucchini, or green onions
These simple ingredients come together to create layers of savory, sweet, and aromatic flavors.
How to Make Easy Sheet Pan Beef Bulgogi
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