Easy Sheet Pan Korean Beef Bulgogi

This quick and flavorful sheet pan bulgogi delivers all the rich, savory-sweet flavors of Korean BBQ in a fast and effortless weeknight meal. Tender, marinated beef sirloin caramelizes under high heat, roasting alongside crisp-tender onions and snap peas for a one-pan dinner with minimal cleanup.

What is Bulgogi?

Bulgogi, meaning “fire meat” in Korean, is a dish of thinly sliced beef marinated in a sweet and savory sauce, traditionally grilled. This oven-friendly version keeps the flavors authentic while making the process easier.

🔥 Why You’ll Love It
✔️ No grill needed – Uses a sheet pan for easy cooking
✔️ Bold, sweet-savory flavor – Perfectly balanced marinade
✔️ One-pan convenience – Fewer dishes, faster cleanup
✔️ Quick-cooking – Ready in just 30 minutes

Ingredients You’ll Need

📌 For the Bulgogi Marinade:

¼ cup soy sauce (umami base)
2 tbsp brown sugar (adds sweetness)
1 tbsp Worcestershire sauce (deepens flavor)
1 tbsp minced ginger (adds warmth)
2 cloves garlic, minced (essential aromatics)
1 tbsp gochujang or chili garlic sauce (adds a little heat)
1 tbsp sesame oil (nutty depth)

📌 For the Sheet Pan Bulgogi:

1½ lbs beef sirloin, thinly sliced
1 medium onion, sliced
8 oz snap peas, trimmed
2 tbsp olive oil
Salt & pepper, to taste
3 scallions, sliced (for garnish)
Steamed white rice (for serving)

How to Make Sheet Pan Bulgogi

🥢 1️⃣ Marinate the Beef

In a large bowl, whisk together all marinade ingredients.
Add the thinly sliced sirloin, tossing to coat.
Cover & refrigerate for at least 1 hour (or overnight for deeper flavor).

🔥 2️⃣ Prep & Roast

Preheat oven to 450°F.
Toss onions & snap peas with olive oil, salt, and pepper on one side of a rimmed baking sheet.
Drain marinated beef and arrange in a single layer on the other side.
Roast for 10 minutes until the beef is slightly charred and the veggies are crisp-tender.

🍚 3️⃣ Serve & Enjoy!

Sprinkle with sliced scallions.
Serve over steamed rice, or keep it low-carb with lettuce cups or cauliflower rice.

Pro Tips for the Best Bulgogi

✅ Slice Against the Grain – Ensures tender beef (partially freezing makes slicing easier).
✅ Don’t Overcrowd – Spread everything evenly on the pan for proper caramelization.
✅ Marinate for Flavor – At least 1 hour for best results (overnight is even better!).
✅ Watch the Cook Time – Thin beef slices cook quickly, so keep an eye on them!

Variations & Customizations

🌶️ Extra Spicy – Add more gochujang or a drizzle of Sriracha.
🥕 More Veggies – Try carrots, bell peppers, or broccoli.
🥩 Different Cuts of Beef – Use flank steak or skirt steak for a chewier texture.
🍚 Gluten-Free Option – Swap soy sauce for tamari.
🍳 Extra Protein Boost – Serve with a fried egg on top!

Storage & Reheating Tips

🥡 Fridge: Store leftovers in an airtight container for up to 4 days.
❄️ Freezer: Freeze in portions for up to 2-3 months. Thaw overnight in the fridge.
🔥 Reheat: Warm in a skillet or oven at 350°F until heated through.

Why This Sheet Pan Bulgogi is a Must-Try

This easy, sheet pan version of bulgogi gives you all the deep, caramelized flavors of Korean BBQ—without the grill! With minimal prep and only one pan to clean, it’s the perfect weeknight meal that’s sure to become a family favorite.

🔥 Time to preheat the oven and enjoy a flavor-packed dinner in just 30 minutes!