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Sheet Pan Korean Beef Bulgogi

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This Sheet Pan Korean Beef Bulgogi is a quick and flavorful dinner, featuring thinly sliced marinated beef sirloin roasted alongside tender snap peas and onions. Ready in just 30 minutes, it’s perfect for a weeknight meal. Serve over steamed rice for a complete, satisfying dish

Ingredients

Scale

  1. ¼ cup soy sauce

  2. 2 tbsp brown sugar

  3. 1 tbsp Worcestershire sauce

  4. 1 tbsp minced ginger

  5. 2 cloves garlic, minced

  6. 1 tbsp gochujang (or chili garlic sauce)

  7. 1 tbsp sesame oil

  8. 1½ lbs beef sirloin, sliced thin

  9. 1 medium onion, sliced

  10. 8 oz snap peas, trimmed

  11. 2 tbsp olive oil

  12. Salt and pepper, to taste

  13. 3 scallions, sliced

  14. Steamed white rice, for serving

Instructions

  • Marinate the Beef:
    In a medium bowl, whisk together soy sauce, brown sugar, Worcestershire sauce, ginger, garlic, gochujang, and sesame oil.
    Add sliced beef, tossing to coat. Cover and marinate in the refrigerator for at least 1 hour.

  • Prepare for Roasting:
    Preheat oven to 450°F (230°C).
    On a large baking sheet, toss onion and snap peas with olive oil, seasoning with salt and pepper.
    Drain marinated beef and arrange it in a single layer on the other side of the baking sheet.

  • Roast to Perfection:
    Roast for 10 minutes, until beef is slightly charred and veggies are tender.

 

  • Serve & Enjoy:
    Toss with sliced scallions and serve hot over steamed white rice.

Notes

  • You can substitute gochujang with chili garlic sauce if you don’t have it on hand.

  • For extra flavor, you can garnish with toasted sesame seeds or more scallions.

 

  • Serve with a side of kimchi for an authentic Korean meal.

Nutrition

Find it online: https://grandmarecipesflash.com/sheet-pan-korean-beef-bulgogi/