Indulge in the bold and savory flavors of Korean cuisine with our Easy Sheet Pan Beef Bulgogi recipe. This delicious dish features thinly sliced ribeye steak marinated in a flavorful blend of soy sauce, brown sugar, garlic, ginger, and sesame oil, then roasted to perfection on a sheet pan. With minimal prep and cook time, you can enjoy the irresistible taste of homemade bulgogi right in your own kitchen. Let’s dive into the recipe and explore some variations, along with keto and low-carb options to suit different dietary preferences.
Ingredients:
- 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 heat
Instructions:
- Prepare Marinade: In a mixing bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, ground black pepper, and optional red pepper flakes. Mix well until the sugar is dissolved.
- Marinate Steak: Place the thinly sliced ribeye steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it is evenly coated. Cover or seal and refrigerate for at least 30 minutes to allow the flavors to meld.
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Arrange Ingredients: Spread the sliced onion on the prepared baking sheet, creating an even layer. Remove the marinated steak from the refrigerator and arrange it on top of the onions.
- Roast Beef Bulgogi: Transfer the baking sheet to the preheated oven and roast for 15-20 minutes, or until the steak is cooked to your desired level of doneness and the edges are slightly caramelized.
- Garnish and Serve: Once cooked, remove the sheet pan from the oven and sprinkle the roasted beef bulgogi with chopped green onions and sesame seeds for garnish.
- Serve Hot: Serve the beef bulgogi immediately over steamed rice or with your favorite side dishes. Enjoy the delicious flavors of this Korean-inspired dish!
Cook Notes and Variations:
- Thinly Sliced Steak: For best results, use thinly sliced ribeye steak or another tender cut of beef. You can ask your butcher to slice it for you, or slice it yourself against the grain for maximum tenderness.
- Marinating Time: While 30 minutes is sufficient for marinating the steak, you can marinate it for longer (up to 24 hours) for even more flavor development.
- Vegetable Variation: Add sliced bell peppers, mushrooms, or carrots to the sheet pan along with the onions for added flavor and texture.
Keto and Low-Carb Versions:
Keto Version:
- Sugar Substitute: Replace the brown sugar with a keto-friendly sweetener such as erythritol or monk fruit sweetener to reduce the carb content.
- Serve with Cauliflower Rice: Instead of traditional rice, serve the beef bulgogi over cauliflower rice to keep it keto-friendly and low in carbs.
Low-Carb Version:
- Reduce Onion: Cut back on the amount of onion used to lower the carb count, or omit it entirely if desired.
- Use Tamari: Swap out the soy sauce for tamari, which is a gluten-free alternative with a lower carb content.
Frequently Asked Questions (FAQs):
Q: Can I use a different cut of beef for this recipe? A: While ribeye steak is traditionally used for beef bulgogi, you can also use other cuts such as sirloin or flank steak. Just make sure to slice the meat thinly against the grain for tenderness.
Q: Can I grill the beef bulgogi instead of roasting it in the oven? A: Yes, you can grill the marinated steak over medium-high heat for 3-4 minutes per side, or until cooked to your desired doneness.
Q: Is beef bulgogi spicy? A: The level of spiciness can be adjusted based on personal preference. You can add red pepper flakes or gochujang (Korean chili paste) for extra heat, or omit them entirely for a milder flavor.
Q: Can I make this recipe ahead of time? A: Yes, you can marinate the steak ahead of time and store it in the refrigerator until ready to cook. Then simply roast it on a sheet pan when you’re ready to enjoy.
Elevate your dinner table with the bold and savory flavors of our Easy Sheet Pan Beef Bulgogi. With its tender slices of marinated ribeye steak, caramelized onions, and aromatic spices, this Korean-inspired dish is sure to impress. Plus, with the convenience of cooking everything on a single sheet pan, cleanup is a breeze. Whether you’re following a keto diet, looking for a flavorful weeknight meal, or simply craving the taste of authentic Korean cuisine, this recipe is a must-try. So gather your ingredients and get ready to savor the deliciousness of homemade beef bulgogi right in your own kitchen!
