Dinner

Sheet Pan Korean Beef Bulgogi Recipe

Name: Sheet Pan Korean Beef Bulgogi Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: Korean
Ingredients: 1/4 cup soy sauce; 2 tbsp brown sugar; 1 tbsp Worcestershire sauce; 1 tbsp minced ginger; 2 cloves garlic, minced; 1 tbsp gochujang or chili garlic sauce; 1 tbsp sesame oil; 1 1/2 lbs beef sirloin, sliced thin; 1 medium onion, sliced; 8 oz snap peas, trimmed; 2 tbsp olive oil; Salt and pepper, to taste; 3 scallions, sliced; Steamed white rice

BySimon Carel December 1, 2025December 1, 2025

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Introduction

This Sheet Pan Korean Beef Bulgogi is a quick and flavorful dinner that combines tender marinated beef with crisp vegetables, all roasted together for easy cleanup. Packed with savory and spicy notes, it’s perfect for a weeknight meal served over steamed rice.

This image shows a close-up of a cooked dish with two main layers: the bottom layer consists of soft, translucent white onion slices cooked until slightly golden at the edges, while the top layer is made up of browned, crispy-edged beef strips with a juicy, textured surface, mixed with a few small green chili pieces scattered throughout. The dish is served in a rectangular black tray, and the background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp minced ginger
2 cloves garlic (minced)
1 tbsp gochujang or chili garlic sauce
1 tbsp sesame oil
1 1/2 lbs beef sirloin (sliced thin)
1 medium onion (sliced)
8 oz snap peas (trimmed)
2 tbsp olive oil
Salt and pepper
3 scallions (sliced)
Steamed white rice (for serving)

Instructions

Step 1: Whisk together soy sauce, brown sugar, Worcestershire sauce, minced ginger, garlic, gochujang, and sesame oil in a bowl. Add the sliced beef and toss to coat thoroughly. Marinate in the refrigerator for at least 1 hour.
Step 2: Preheat your oven to 450°F (230°C). On a large baking sheet, toss the sliced onion and snap peas with olive oil and season with salt and pepper.
Step 3: Drain the beef from the marinade and arrange it in a single layer on one side of the baking sheet, separate from the vegetables.
Step 4: Roast in the oven for about 10 minutes, or until the beef is nicely charred and the vegetables are tender-crisp.
Step 5: Remove from the oven and toss with sliced scallions. Serve the bulgogi and vegetables alongside steamed white rice for a complete meal.

Tips & Variations

For a milder spice, reduce the gochujang or substitute with a small amount of sweet chili sauce.
Try adding sliced bell peppers or mushrooms for extra color and flavor.
Use flank steak or ribeye as alternative cuts of beef for richer flavor.
If you don’t have a baking sheet, you can broil the beef and veggies separately in the oven for similar results.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the cooked bulgogi and vegetables for up to 2 months. When reheating, warm until hot throughout, either in the microwave or on the stovetop, to maintain tenderness and flavor.

How to Serve

The dish shows many pieces of cooked beef, browned with a slightly crispy edge and a juicy inside, layered with soft cooked onion slices that are translucent and light golden. The beef pieces are irregular in shape and dark reddish-brown with some char marks, lying closely together mixed with onion pieces that add glossy light tones. Small green bits are scattered as a garnish, all placed on a black tray with a bit of shiny sauce visible around the edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, you can substitute beef sirloin with flank steak, ribeye, or even thinly sliced pork for a different twist. Just adjust cooking time slightly depending on thickness.

What if I don’t have gochujang?

If you don’t have gochujang, you can use chili garlic sauce or a small amount of sriracha mixed with a touch of miso paste or soy sauce to mimic the flavor and heat.