Description
This Sheet Pan Korean Beef Bulgogi recipe offers a quick and easy way to enjoy the vibrant flavors of traditional Korean marinated beef, cooked alongside crisp snap peas and onions on a single baking sheet. Perfect for a weeknight dinner, this dish combines a savory marinade infused with soy sauce, gochujang, and garlic, roasted to perfection for tender, caramelized beef and perfectly cooked vegetables. Serve it with steamed white rice for a complete and satisfying meal.
Ingredients
Scale
Marinade
- 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
Main Ingredients
- 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
To Serve
- Steamed white rice
Instructions
- Prepare the marinade: In a bowl, whisk together soy sauce, brown sugar, Worcestershire sauce, minced ginger, garlic, gochujang, and sesame oil until well combined.
- Marinate the beef: Add the thinly sliced beef sirloin to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour to allow the flavors to penetrate the meat.
- Prepare the vegetables: Preheat the oven to 450°F (230°C). On a large baking sheet, toss the sliced onion and trimmed snap peas with olive oil, then season with salt and pepper to taste.
- Arrange beef on the baking sheet: Drain the beef slices from the marinade, allowing excess liquid to drip off, and arrange them in a single layer on one side of the baking sheet, separate from the vegetables.
- Roast the beef and vegetables: Place the baking sheet in the preheated oven and roast for 10 minutes or until the beef is nicely charred and the vegetables are tender-crisp.
- Finish and serve: Remove from the oven, toss the roasted vegetables with sliced scallions, and serve alongside the roasted beef and steamed white rice.
- Storage: Refrigerate any leftovers in an airtight container for up to 4 days or freeze for up to 2 months. Reheat thoroughly before serving.
Notes
- Marinating the beef overnight will deepen the flavor even further.
- Thinly slicing the beef helps it cook quickly and absorb more marinade.
- You can substitute snap peas with green beans or bell peppers if preferred.
- Adjust the amount of gochujang based on your spice tolerance.
- For a gluten-free version, use tamari instead of soy sauce and ensure Worcestershire sauce is gluten-free.
- Serve immediately after roasting for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Korean
Keywords: Korean beef bulgogi, sheet pan dinner, easy Korean recipes, sheet pan beef, quick weeknight meals, gochujang beef, roasted snap peas, Korean marinade
