Sheet Pan Korean-Style Beef Bulgogi with Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender slices of marinated beef cooked on a sheet pan with scallions and sesame seeds, delivering a savory and slightly sweet Korean-inspired flavor. This korean-inspired beef ready in about 50 minutes pairs thinly sliced beef ribeye, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 10 min Serves 4 Korean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 3 minced garlic cloves, 1 tsp grated ginger, and 1/2 tsp black pepper until sugar dissolves.
  2. Step 2: Add 1 lb thinly sliced beef ribeye to the marinade, tossing to coat evenly. Marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
  3. Step 3: Preheat oven to 425°F and arrange marinated beef in a single layer on a rimmed sheet pan.
  4. Step 4: Scatter 4 sliced scallions over the beef and sprinkle 1 tbsp toasted sesame seeds and 1/4 tsp red pepper flakes evenly on top.
  5. Step 5: Roast for 8-10 minutes until beef is cooked through and edges are slightly caramelized, stirring halfway through for even cooking.
  6. Step 6: Remove from oven and serve immediately over steamed rice or lettuce wraps.

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Frequently asked questions

How long does Sheet Pan Korean-Style Beef Bulgogi with Scallions take to make?

Total time is about 50 minutes (40 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Korean-Style Beef Bulgogi with Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced beef ribeye from drying out.

Can I substitute ingredients in Sheet Pan Korean-Style Beef Bulgogi with Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Korean-Style Beef Bulgogi with Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Korean-Style Beef Bulgogi with Scallions?

Korean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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