I’ve got something really special for you today—one of those recipes that checks all the boxes: easy, flavorful, comforting, and just a little bit exciting. I’m talking about Easy Sheet Pan Beef Bulgogi—a fun, weeknight-friendly twist on the classic Korean dish that my whole family devours every time I make it.
Now, let me set the scene for you: it was a Monday night, and I had exactly 37 minutes to get dinner on the table before soccer practice. I had a craving for something savory, a little sweet, and full of umami—something that made me feel like I cooked all day without actually cooking all day. That’s when this sheet pan bulgogi idea hit me. I tossed everything together, slid it in the oven, and—oh my goodness—the smell alone was enough to make the kids abandon their screens and come running to the kitchen.
This dish brings back so many warm memories of grilling outside in the summertime, but with the ease of oven-roasting and none of the mess. Plus, the cleanup? Basically nonexistent. You’re welcome.
Why You’ll Love This Easy Sheet Pan Beef Bulgogi
- Sweet, savory, and just a little spicy—every bite is packed with rich Korean-inspired flavor.
- One pan = minimal cleanup, which makes it perfect for busy weeknights.
- Marinated beef gets beautifully caramelized in the oven (hello, crispy edges!).
- Customizable with veggies you have on hand—bell peppers, carrots, onions, mushrooms… throw ’em in!
- Great for meal prep—serve it with rice, wrap it in lettuce, or pile it onto a noodle bowl.
Frequently Asked Questions (FAQs) ❓
Can I marinate the beef ahead of time, or is 30 minutes enough?
Yes, you can absolutely marinate it ahead of time—and honestly, the longer the better! While 30 minutes will still give you good flavor, I find that marinating the beef overnight in the fridge makes the flavor even deeper and the meat more tender. Just make sure it’s in a tightly sealed bag or covered bowl. If you’re in a rush, 30 minutes will still give you tasty results, but if you have the time? Let it sit overnight and thank me later.
What’s the best way to slice the beef thinly without it turning into mush or shredding?
Great question, and I’ve definitely wrestled with slippery steak slices before! The key is to freeze the beef for 15–20 minutes before slicing. It firms up just enough that you can make super clean, thin cuts without fighting the texture. Also—always slice against the grain (look for the lines in the meat and cut perpendicular to them). This keeps the beef tender instead of chewy. I usually use a sharp chef’s knife or a slicing knife to get those restaurant-style thin strips.
Can I make this recipe low-carb or keto-friendly?
Yes, and it’s surprisingly easy to do! The marinade does contain brown sugar, which gives it that signature bulgogi sweetness, but you can swap it with a low-carb sweetener like monk fruit, erythritol, or even a little sugar-free maple syrup. Just keep in mind the flavor might be slightly different, but still totally delicious. For serving, skip the rice and wrap the beef and veggies in butter lettuce or pile it over cauliflower rice. I’ve done both, and it feels like you’re eating something indulgent while staying on track.
How can I make this dish more kid-friendly if my kids don’t like spicy food?
This recipe is super customizable, which makes it perfect for picky eaters. If your kids are spice-sensitive, just leave out the gochujang or cut it down to ½ teaspoon (or skip it entirely). You can also add a little extra brown sugar or honey to balance things out and give it a sweeter flavor, which tends to win over even the most hesitant little eaters. I also sometimes chop the veggies smaller and mix everything with the rice to make it feel more like a stir-fry—it helps when everything’s bite-sized and easy to scoop up with a spoon.
Ingredients:
Here’s everything you’ll need to get this flavor-packed meal on the table:
For the Beef & Marinade:
- 1 ½ lbs flank steak or sirloin, sliced very thin against the grain
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar (or honey for a lighter sweetness)
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger (or 1 tsp ground if you’re out!)
- 4 garlic cloves, minced
- 2 teaspoons Gochujang (Korean chili paste) — optional but adds amazing depth
- ½ teaspoon black pepper
- 1 small yellow onion, thinly sliced
- 1 large carrot, peeled and julienned (or grated if you’re short on time)
- 1 red bell pepper, sliced thin
- 1 tablespoon toasted sesame seeds, for garnish
- 2 green onions, sliced, for topping
To Serve:
- Cooked jasmine rice or sticky rice
- Butter lettuce leaves (for wraps!)
- Kimchi or pickled veggies on the side
Instructions:
Let’s make some magic happen in your kitchen:
1-Marinate the Beef:
In a large bowl or zip-top bag, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, gochujang, and black pepper. Add the thinly sliced beef and toss to coat. Let it marinate for at least 30 minutes—overnight is even better if you’re planning ahead.
2-Preheat & Prep:
Preheat your oven to 425°F and line a large sheet pan with parchment paper or foil (less mess = happy you). Spread out the marinated beef in a single layer, making sure the pieces don’t overlap too much.
3-Add the Veggies:
Scatter the sliced onion, bell pepper, and carrots around and over the beef. Don’t worry if they get a little saucy—it’s all flavor!
4-Roast It Up:
Roast in the preheated oven for 15–18 minutes, flipping once halfway through. You’ll know it’s done when the edges of the beef start to crisp and caramelize. The smell at this point? Out. Of. This. World.
5-Finish & Serve:
Sprinkle with toasted sesame seeds and sliced green onions. Serve hot over steamed rice or wrap in lettuce leaves for a low-carb option. Don’t forget the kimchi for a zesty kick!
Pro Tips for Success:
- Slice the beef thinly! Pop it in the freezer for 15 minutes beforehand to make slicing easier.
- Don’t crowd the pan. If needed, use two sheet pans so everything caramelizes instead of steams.
- Love spice? Add a drizzle of Sriracha or a sprinkle of red pepper flakes before serving.
- Make it veggie-heavy: Mushrooms, zucchini, or snap peas are delicious add-ins.
- Double the marinade: Save half as a sauce to drizzle over your bowl later (just be sure to keep it separate from the raw meat!).
Storage and Serving Suggestions:
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: A quick sizzle in a skillet over medium heat brings the texture right back to life.
Serving ideas:
- Over steamed rice or cauliflower rice
- In lettuce wraps with a spoonful of sticky rice
- Rolled into a tortilla for a Korean-inspired taco night
- With fried eggs for breakfast (don’t knock it ‘til you try it!)
