Easy Sheet Pan Beef Bulgogi Recipe

Cook Time: 10 minutes

Ingredients

• 1 pounds flat iron steak
• 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

Directions

1. Slice the steak across the grain as thinly as possible.
2. In a large bowl, whisk together soy sauce, brown sugar, fish sauce, ginger, sesame oil, chili paste, sesame seeds, and minced garlic until fully combined.
3. Add the sliced steak to the bowl and toss it to coat evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for 1 hour, or up to overnight for a more intense flavor.
4. Preheat your oven to 450F (230C).
5. Once the steak has marinated, remove it from the refrigerator and let it come to room temperature.
6. Lightly coat a sheet pan with cooking spray. Place sliced onion and sugar snap peas on one side of the prepared pan.
7. Drizzle olive oil over the vegetables, ensuring they are evenly coated, then season with salt and black pepper.
8. Remove the steak from the marinade and shake off any excess liquid. Place the steak on the other side of the prepared sheet pan, discarding any remaining marinade.
9. Transfer the sheet pan to the oven and bake for 10 to 12 minutes, or until the steak is slightly charred on the edges and the vegetables are tender.
10. Once cooked, remove from the oven and garnish with thinly sliced green onions before serving.

Nutrition Facts

Per Serving (1 of 6 servings):

• Calories: 339
• Total Fat: 21g (27% Daily Value)
• Saturated Fat: 6g (31% Daily Value)
• Cholesterol: 77mg (26% Daily Value)
• Sodium: 912mg (40% Daily Value)
• Total Carbohydrates: 13g (5% Daily Value)
• Dietary Fiber: 2g (9% Daily Value)
• Total Sugars: 5g
• Protein: 26g (52% Daily Value)
• Vitamin C: 13mg (14% Daily Value)
• Calcium: 66mg (5% Daily Value)
• Iron: 1mg (8% Daily Value)
• Potassium: 176mg (4% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Bulgogi

Bulgogi, literally translating to "fire meat," has been a staple in Korean cuisine for centuries. The dishs origins trace back to the Goguryeo Dynasty (37 BC 668 AD), where it was initially prepared for the elite and royalty. In its early form, bulgogi was grilled over an open flame, creating a smoky flavor that is central to its identity. The use of marinated beef, which tenderizes the meat and enhances its flavor, has evolved over time with various regional adaptations. Traditionally, it was made with thinly sliced beef sirloin or rib-eye, marinated in a mixture of soy sauce, sesame oil, garlic, and sugar, and grilled or stir-fried. Today, bulgogi is enjoyed across all walks of life in Korea and internationally.

Regional Variations

While the classic version of bulgogi is commonly found throughout Korea, different regions have their own variations. In the northern parts of the country, it is sometimes cooked with thicker cuts of beef and served with additional vegetables, while in the southern regions, the dish often incorporates a spicier marinade, using gochujang (Korean chili paste) to enhance the heat. Additionally, variations in how bulgogi is cooked either on a grill, in a pan, or as a sheet pan dish like this recipe also reflect local preferences and available cooking methods.

Differences from Similar Dishes

Though bulgogi shares similarities with other Asian meat dishes, such as Japanese yakitori or Chinese stir-fry, its signature flavor profile sets it apart. The key distinction lies in the use of the marinade, particularly the combination of sesame oil, soy sauce, and sugar, which imparts a unique balance of sweetness and umami. Additionally, bulgogi is often prepared with beef, while other Asian dishes may feature chicken or pork. The texture of bulgogi is also distinctive due to the use of thinly sliced beef, which absorbs the marinade deeply and becomes incredibly tender, especially when grilled or cooked at high heat.

Where Bulgogi is Typically Served

Bulgogi is a versatile dish that can be served in various settings. In Korea, it is commonly eaten as part of a traditional meal, accompanied by rice, kimchi, and other side dishes like pickled vegetables and banchan (small side dishes). It is also popular in Korean BBQ restaurants, where diners grill the meat themselves at the table. Internationally, bulgogi has made its way into fast casual dining, often served in bowls with rice, salad, or even as a filling for sandwiches and tacos, reflecting its adaptability to different cuisines.

Interesting Facts

Bulgogi holds a special place in Korean culture, especially during festivals and important celebrations. It is often prepared during special occasions, such as weddings, birthdays, and holidays like Chuseok (Korean harvest festival) and Seollal (Lunar New Year). Interestingly, the process of making bulgogi is not only about flavor but also about the presentation of the dish. The thin slices of meat are artfully arranged on a plate or grill, creating an aesthetically pleasing experience. This dish has also gained global popularity, and variations of it can now be found in countries around the world, from the United States to Japan, often adapted to suit local tastes and dietary preferences.

Conclusion

Easy Sheet Pan Beef Bulgogi offers a modern take on the traditional Korean dish, making it accessible and simple to prepare for a busy weeknight dinner. By utilizing a sheet pan, the dish not only maintains the delicious flavor profile of the classic bulgogi but also streamlines the cooking process, allowing for an easy and delicious meal that captures the essence of Korean cuisine.

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