Is there anything better than a dish that travels from across the globe right to your Midwestern kitchen, bringing a harmony of flavors and an easy clean-up? That’s what this Easy Sheet Pan Beef Bulgogi brings to the table. Bulgogi, a traditional Korean barbecue dish, typically involves grilling marinated beef to perfection. It’s sweet, slightly salty, and wholly satisfying. While the authentic dish involves some specific cooking techniques and equipment, my take simplifies the process without sacrificing that rich, savory-sweet flavor we’re all here for. It’s perfect for anyone who loves the idea of globetrotting with their taste buds but needs a quick weeknight solution!
Pair this beef bulgogi with steamed white rice or fluffy quinoa to soak up all the delicious marinade. I love piling mine high with vibrant sides like quick-pickled cucumbers or kimchi to add that punchy, tangy contrast. A side of sautéed veggies, like bell peppers or snap peas, can really round out the meal with freshness and crunch.
Easy Sheet Pan Beef Bulgogi
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
– 1 medium onion, sliced
– 2 green onions, chopped
– 1 tablespoon sesame seeds
– Optional: 1/4 teaspoon red pepper flakes for heat
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