Imagine bringing the vibrant flavors of traditional Korean barbecue right to your Midwestern kitchen with minimal fuss and easy cleanup. This Easy Sheet Pan Beef Bulgogi does just that, simplifying a beloved dish without losing the essence of its sweet, savory, and slightly salty taste. It's an ideal recipe for those who love exploring international cuisines but also need a practical weeknight meal solution.

Serve this delectable beef bulgogi over a bed of steamed white rice or fluffy quinoa to fully enjoy the rich marinade. Elevate the dish with colorful sides like quick-pickled cucumbers or kimchi for a tangy kick, or accompany it with sautéed bell peppers or snap peas for added freshness and crunch.

Easy Sheet Pan Beef Bulgogi
Servings: 4


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 added heat)


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