Description
Sheet pan beef bulgogi brings Korean restaurant flavors straight to your kitchen without complicated techniques. Simple marinating and quick roasting deliver tender, tasty meat that makes weeknight dinner feel like a special occasion.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs beef sirloin
- 1 medium onion
- 8 oz snap peas
Marinade:
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced ginger
- 2 cloves garlic
- 1 tablespoon gochujang or chili garlic sauce
- 1 tablespoon sesame oil
Cooking and Finishing:
- 2 tablespoons olive oil
- Salt
- Pepper
- 3 scallions
- Steamed white rice
Instructions
- Whisk ¼ cup soy sauce, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp minced ginger, 2 minced garlic cloves, 1 tbsp gochujang, and 1 tbsp sesame oil together in a mixing bowl.
- Pour marinade over 1 ½ lbs thinly sliced beef sirloin. Thoroughly coat each slice and refrigerate for at least 1 hour to absorb flavors.
- Heat your oven to 450°F and grab a large sheet pan. Slice 1 medium onion and prepare 8 oz trimmed snap peas.
- Drizzle 2 tbsp olive oil over onions and snap peas on one side of the sheet pan. Sprinkle with salt and pepper to season.
- Remove beef from marinade and spread slices in a single layer on the other side of the sheet pan. Ensure pieces are not overlapping.
- Roast for 10 minutes at 450°F until beef develops char marks and vegetables become tender and slightly caramelized.
- Carefully remove pan from oven and scatter 3 sliced scallions across the top for fresh flavor and color.
- Serve immediately alongside steamed white rice, allowing each person to combine beef, vegetables, and rice as they prefer.
- Store any remaining bulgogi in an airtight container in the refrigerator for up to 4 days or freeze for 2 months. Reheat thoroughly before enjoying.
Notes
- Marinate the beef for at least an hour to develop deep, rich flavors that penetrate the meat thoroughly.
- Use a hot oven and spread ingredients in a single layer to ensure proper caramelization and prevent steaming.
- For a gluten-free version, swap soy sauce with tamari and double-check all marinade ingredients for gluten content.
- Fresh-sliced beef works best when slightly frozen, making it easier to cut thin, uniform pieces that cook quickly and evenly.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg