Sheet Pan Korean Beef Bulgogi (Print Version)
# Ingredients:
→ Marinade
01 -
1/4 cup soy sauce
02 -
2 tablespoons brown sugar
03 -
1 tablespoon Worcestershire sauce
04 -
1 tablespoon minced ginger
05 -
2 cloves garlic, minced
06 -
1 tablespoon gochujang or chili garlic sauce
07 -
1 tablespoon sesame oil
→ Main Ingredients
08 -
1 1/2 pounds beef sirloin, sliced thin
09 -
1 medium onion, sliced
10 -
8 ounces snap peas, trimmed
11 -
2 tablespoons olive oil
12 -
Salt and pepper
13 -
3 scallions, sliced
14 -
Steamed white rice, for serving
# Instructions:
01 -
Whisk together soy sauce, brown sugar, Worcestershire sauce, minced ginger, garlic, gochujang, and sesame oil in a bowl. Add beef slices and toss to coat evenly. Marinate for at least 1 hour in the refrigerator.
02 -
Preheat oven to 450°F. On a baking sheet, toss sliced onion and snap peas with olive oil. Season with salt and pepper.
03 -
Drain beef slices from the marinade and arrange them in a single layer on the empty side of the baking sheet. Roast for 10 minutes until the beef is charred and the vegetables are tender.
04 -
Remove from the oven and toss with sliced scallions. Serve alongside steamed white rice.
05 -
Refrigerate leftovers for up to 4 days or freeze for up to 2 months. Reheat until hot before serving.