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1. Whisk together all marinade ingredients in a bowl. Add beef and toss to coat. Marinate 1+ hours.
2. Preheat oven to 450°F. Toss onion and snap peas with olive oil on a rimmed baking sheet.
3. Remove beef from marinade, letting excess drip off. Arrange in single layer on other side of pan.
4. Roast 10 minutes until beef is charred and veggies are crisp-tender.
5. Toss with scallions and serve with rice.
Tips for Success
. Slice beef very thinly against the grain for tender, easy-to-eat pieces. Partially freezing beef makes this easier.
. Avoid overcooking the thin slices of beef and vegetables. 10 minutes gives both nice char and crisp-tenderness.
. Let beef come to room temperature after marinating before cooking, about 30 minutes.
. Use a sharp knife and cut on a bias for clean slices.
Serving Suggestions
This sheet pan bulgogi is fantastic served over steamed white rice. For low-carb, cauliflower rice or lettuce cups also work well. Side dishes like kimchi, miso soup and dumplings make it a complete Korean meal.
Get Creative with Variations
Once you master the classic recipe, get creative with these variations:
. Use flank or skirt steak for a chewier texture
. Add carrots, bell peppers or broccoli to the veggie mix
. Use tamari instead of soy sauce for gluten free
. Swap ginger for lemongrass or lime zest
. Use brown rice syrup instead of brown sugar
. Mix in chili paste or Sriracha for extra heat
. Top with a fried egg for added protein
. Garnish with sesame seeds, cilantro or green onions
Storing and Reheating Leftovers
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