Name: Easy Sheet Pan Beef Bulgogi Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Korean
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; Optional: 1/4 teaspoon red pepper flakes for heat; 1 medium onion, sliced; 2 green onions, chopped; 1 tablespoon sesame seeds

Jump to Recipe

Looking for a speedy, flavor-packed dinner with a hint of sizzle? This Easy Sheet Pan Beef Bulgogi delivers rich Korean BBQ vibes from the comfort of your kitchen, all on one pan and with minimal fuss. Tender marinated beef, vibrant aromatics, and the sweet-salty magic of bulgogi sauce come together in a dish that’s ideal for both busy weeknights and impromptu get-togethers. Whether you’re a seasoned fan of Korean cooking or totally new to bulgogi, this streamlined recipe will have you craving seconds—guaranteed.

Easy Sheet Pan Beef Bulgogi Recipe - Recipe Image

Ingredients You’ll Need

The magic of Easy Sheet Pan Beef Bulgogi lies in the simplicity of its ingredients—each one brings something special to the table, whether it’s depth of flavor, succulent texture, or a punch of color. Don’t skip or substitute these if you can help it, because together, they create that savory-sweet unmistakable taste!

Ribeye steak: Thinly sliced ribeye is rich, tender, and soaks up the marinade beautifully.
Soy sauce: The backbone of bulgogi flavor, adding umami saltiness to every bite.
Brown sugar: Balances the salty soy with a caramel sweetness and encourages glossy caramelization in the oven.
Garlic: Fresh, minced garlic infuses the beef with an aromatic depth you’ll love.
Ginger: Grated ginger adds bright zing and warmth that sings through the marinade.
Sesame oil: A splash of nutty sesame oil enhances the beef and ties all the flavors together.
Rice vinegar: Just a dash lifts the overall flavor, making the bulgogi wonderfully balanced.
Ground black pepper: For a subtle peppery spark in every mouthful.
Onion: Sliced onion bakes sweet and tender alongside the beef, lending a soft crunch and mild flavor.
Green onions: Finish with these for a fresh, herby bite and eye-catching color.
Sesame seeds: Toasted sesame seeds add just the right amount of crunch and toasty fragrance on top.
Red pepper flakes (optional): Sprinkle in for a gentle heat, depending on your spice preference.

How to Make Easy Sheet Pan Beef Bulgogi

Step 1: Prep the Pan and Preheat

Before anything else, turn your oven dial to 400°F (205°C) and let it preheat while you get the other elements ready. Line a baking sheet with parchment paper—not only does this make cleanup a breeze, but it also prevents the luscious marinade from burning and sticking.

Step 2: Whisk the Marinade

Grab a medium mixing bowl and combine the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and black pepper. If you like things a little spicy, this is the moment to toss in the red pepper flakes. Give it all a good whisk until the sugar starts to dissolve and the ingredients are well integrated.

Step 3: Marinate the Beef

Add your thinly sliced ribeye steak straight into the bowl with the marinade. Using clean hands or tongs, make sure every piece is generously coated and glistening. Let this mixture sit for at least 15 minutes—just enough time to prepare the onion. Short on time? Even a brief marinade works wonders thanks to those bold flavors!

Step 4: Arrange Everything on the Pan

Spread your marinated beef out in a single, even layer on the prepared sheet pan. This ensures every piece cooks evenly and caramelizes beautifully. Scatter the sliced onions over the top so they roast alongside the beef, soaking up those sweet-salty juices.

Step 5: Bake to Perfection

Slide the pan onto a middle rack and let the oven work its magic for 15 to 20 minutes. Peek in around the 15-minute mark—the beef should look lightly caramelized at the edges and the onions should be meltingly tender. Give the pan a gentle shake if you want to redistribute the juices and encourage even browning.

Step 6: Garnish for Freshness

As soon as your Easy Sheet Pan Beef Bulgogi comes out, sprinkle it generously with the chopped green onions and sesame seeds. This last flourish adds freshness, crunch, and a pop of color that seals the deal for an irresistible meal.

How to Serve Easy Sheet Pan Beef Bulgogi

Garnishes

A vibrant sprinkle of sliced green onions and toasted sesame seeds elevates Easy Sheet Pan Beef Bulgogi from delicious to jaw-dropping. For a little extra flair, add a few thin slices of fresh red chili or a handful of fresh cilantro leaves. Not only do these garnishes taste great, but they also add a burst of color and crunch to every plate.

Side Dishes

While this dish is perfectly satisfying on its own, it truly shines alongside a steaming bowl of white or brown rice, which soaks up all the savory-sweet sauce. For extra vegetables, try serving it with simple stir-fried bok choy, quick-pickled cucumbers, or classic kimchi. Even a crunchy cabbage slaw marries perfectly with the bold bulgogi flavors.

Creative Ways to Present

If you’re in the mood to change things up, pile your Easy Sheet Pan Beef Bulgogi high into lettuce cups for a light and fun handheld meal. Or, layer the beef and onions onto toasted buns with spicy mayo for an East-meets-West bulgogi sandwich. For a party, make mini bulgogi sliders or serve as a festive topping for rice bowls at a DIY dinner bar.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Sheet Pan Beef Bulgogi should be cooled to room temperature, then packed into an airtight container and refrigerated. It’ll stay fresh and delicious for up to 4 days—making it an ideal option for meal prep or quick lunches.

Freezing

If you want to extend its life, this bulgogi freezes well! Simply portion cooled beef into zip-top bags or airtight containers, pressing out excess air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture and flavor.

Reheating

To reheat Easy Sheet Pan Beef Bulgogi, spread it out on a baking sheet and warm in a 350°F oven for about 10 minutes, just until hot. Alternatively, microwave individual portions in short bursts, stirring in between to prevent drying. A splash of water or extra soy sauce will liven things up if needed.

FAQs

Can I use another cut of beef for Easy Sheet Pan Beef Bulgogi?

Absolutely! While ribeye gives you a buttery texture, sirloin or flank steak (sliced very thinly) also work nicely. The key is tender, thin slices so they marinate well and bake quickly.

Is there a vegetarian way to make this recipe?

Yes! Swap the beef for sliced portobello mushrooms or even firm tofu. Both soak up the marinade brilliantly and roast beautifully on a sheet pan. Just watch the cooking time so they stay juicy.

Do I have to marinate the beef in advance?

If you’re short on time, even 10-15 minutes in the marinade will pack a lot of flavor. However, if you can plan ahead, marinating for up to 2 hours (covered, in the fridge) makes the dish even more intense and luscious.

What’s the best way to slice the beef thinly?

The easiest method is to freeze your steak for about 30 minutes. It firms up just enough so you can slice it super thin against the grain, which ensures melt-in-your-mouth bulgogi—and not a single chewy bite.

Can I make this dish gluten-free?

Definitely. Just swap out regular soy sauce for a gluten-free tamari or coconut aminos. Double-check your other ingredients, but otherwise, you’re good to go for a gluten-free Easy Sheet Pan Beef Bulgogi feast!

Final Thoughts

I can’t recommend giving this Easy Sheet Pan Beef Bulgogi a try enough—whether you’re a big Korean BBQ fan or just looking for a new dinner to shake up your routine. It’s endlessly adaptable, impressively flavorful, and comes together with barely any cleanup. Let me know how it turns out at your table—you might just discover a new weeknight favorite!

Easy Sheet Pan Beef Bulgogi Recipe

★★★★★

5 from 13 reviews

Author: anna
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Easy Sheet Pan Beef Bulgogi is a simple yet flavorful dish featuring thinly sliced ribeye steak marinated in a delicious blend of soy sauce, brown sugar, garlic, ginger, and more. Baked to perfection on a sheet pan, this recipe is a convenient way to enjoy the bold flavors of Korean bulgogi without the need for a grill.

Instructions

Preheat Oven: Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
Mix Marinade: In a bowl, combine soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, black pepper, and red pepper flakes if desired.
Marinate Beef: Coat the ribeye slices in the marinade and let sit for 15 minutes.
Prepare Sheet Pan: Lay out the marinated beef on the baking sheet, add sliced onion on top.
Bake: Bake for 15-20 minutes until beef is caramelized.
Garnish and Serve: Garnish with green onions and sesame seeds before serving.

Notes

You can serve this beef bulgogi over steamed rice or with lettuce wraps for a lighter option.
Feel free to adjust the spice level by adding more or less red pepper flakes.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: Korean