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Easy Sheet Pan Beef Bulgogi

Learn how to cook beef bulgogi on a sheet pan in a super hot oven to deliver a delicious weeknight meal. For best results, you'll want some meat with marbling. Serve over rice.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine American, korean
Servings 6 people
Calories 1841.8 kcal

Equipment

  • 1 Cutting Board
  • 1 Sharp Chef's Knife
  • 1 Large Mixing Bowl For marinating the beef
  • 1 Whisk
  • 1 Large sheet pan Essential for high-heat cooking and even charring

Ingredients
  

Main

  • 1 ½ pounds flat iron steak
  • ¼ cup soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon chili paste
  • 2 teaspoons sesame seeds
  • 2 cloves garlic minced
  • cooking spray
  • 1 onion sliced
  • 1 8 ounce package sugar snap peas
  • 2 tablespoons olive oil or as needed
  • 1 pinch salt and ground black pepper to taste
  • 1 bunch green onions thinly sliced on the diagonal

Instructions
 

  • Slice steak across the grain as thinly as possible.
  • Whisk soy sauce, brown sugar, fish sauce, ginger, sesame oil, chili paste, sesame seeds, and garlic together in a large bowl until combined. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour to overnight.
  • Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature.
  • Coat a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side of the prepared sheet pan. Drizzle with enough olive oil to coat; season with salt and black pepper. Remove steak from marinade and shake off excess; place on other side of the prepared sheet pan. Discard remaining marinade.
  • Bake in the preheated oven until steak is slightly charred on edges, 10 to 12 minutes. Garnish with green onions.

Notes

For optimal tenderness, partially freeze the flat iron steak for 20-30 minutes before slicing thinly against the grain. This technique makes cutting much easier and yields more uniform pieces. Marinating overnight is highly recommended to allow the robust flavors to fully penetrate the beef; don't rush this step. When baking, ensure the oven is fully preheated and avoid overcrowding the sheet pan, which can steam the ingredients instead of charring them. Spread the beef and vegetables in a single layer for best results. Serve immediately over steamed rice, perhaps with an extra sprinkle of toasted sesame seeds and a drizzle of extra virgin sesame oil for an aromatic finish. Consider adding a splash of rice vinegar to the marinade for a touch of brightness.