Sheet Pan Beef Bulgogi

Bulgogi (불고기), also known as Korean BBQ beef, is marinated thinly sliced beef, typically cooked over an open flame. “Bul” means fire in Korean, and “gogi” is a general term for meat. While there are other variations such as chicken and pork, the term generally refers to the beef version.

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Ingredients

1-½ pounds ribeye steak, thinly sliced
¼ cup soy sauce
2 tbsp. brown sugar
3 cloves garlic, minced
1-inch piece of ginger, grated
2 tbsp. sesame oil
1 tbsp. rice vinegar
½ tsp. ground black pepper
¼ tsp. red pepper flakes for heat, optional
1 tbsp. sesame seeds
1 medium onion, sliced
8-ounces snap peas
2 green onions, chopped

Instructions

Pre-heat the oven to 400°F and line a baking sheet with parchment paper for easy clean-up.
In a mixing bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar and black pepper; if you are a fan of a little kick, toss in those optional red pepper flakes.
Add the thinly sliced ribeye to the marinade and ensure each piece is well-coated; allow this to sit for about 15 minutes to absorb the flavors.
Slice the onion.
Spread the marinated beef in a single layer on the prepared baking sheet; a single layer is recommended to avoid overcrowding.
Scatter the sliced onion and snap over the top.
Slide the sheet pan into the pre-heated oven and cook for about 15 to 20 minutes, or until the beef gets that caramelized edge.
Remove from the oven and garnish with green onions and sesame seeds for a burst of fresh flavor and a bit of a crunch.

Notes

Feel free to use flank steak or even thinly sliced sirloin instead of the ribeye stake; just make sure the meat is sliced thinly for the best texture.
To make this dish even more filling, add some thinly sliced carrots or bell peppers to the pan before cooking; they will roast up nicely with the beef.
Marinade time can be flexible - even a quick 5-minute soak can work, but best to let the beef sit for up to an hour to really deepen those flavors.