I am a lazy cook, so when I saw this recipe, I knew I had to try it. It’s delicious!


Servings: 4 servings
– 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
1. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper for easy clean-up.
2. In a mixing bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and black pepper. If you’re a fan of a little kick, toss in those optional red pepper flakes!
3. Add the thinly sliced ribeye to the marinade and ensure each piece is well-coated. Let this sit for about 15 minutes to absorb the flavors—perfect time to slice up that onion!
4. Spread the marinated beef in a single layer on the prepared baking sheet—no overcrowding, please! Scatter the sliced onion over the top.
5. Slide that sheet pan into the oven and let it cook for about 15-20 minutes, or until the beef gets that caramelized edge we all crave.
6. Garnish with green onions and sesame seeds for a burst of fresh flavor and a bit of a crunch.
Variations & Tips

– No ribeye? No problem! You can use flank steak or even thinly sliced sirloin. Just make sure your 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’ll roast up nicely with the beef.
– Marinade time can be flexible—for those super crazy days, even a quick 5-minute soak can work, but if you’ve got the time, let the beef sit for up to an hour to really deepen those flavors.
– Leftovers (if there are any!) make an amazing filling for tacos or topping for salads the next day. Trust me, this beef bulgogi is the gift that keeps on giving.

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