Easy Sheet Pan Beef Bulgogi

I love Bulgogi! I was looking for a way to make it at home.

Whenever I make bulgogi, I throw the meat in the freezer for a bit, which makes thinly slicing it much easier. I used a skirt steak for this and half red onion, half yellow onion, as I had those in the fridge to use up. I found that there really wasn't much marinade to shake off, as much of it was absorbed into the meat. You also won't need an entire bunch of green onions for a garnish - maybe like 1 or 2 at most. The flavors in this are spot on, and the juice that was released from the beef while baking was delicious over white rice, which is how I served this. My husband and I both agreed that this was a "do again" meal. I also liked that I could prep it earlier in the day, and then just pop it in the oven and cook some rice while it was cooking. Quick and easy!

I didn't like the cut of meat used - too much prep, expensive and then it was kind of dry. The flavor was good but if I make it again I'll use another cut of beef.

I am not much of a cook, and I didn't have all the ingredients, but the fact that the result was so fantastic tells me this recipe is very forgiving and very versatile. I didn't have fish sauce, brown sugar, chili paste or soy sauce. I added red pepper flakes instead of the chili paste and Liquid Coconut Aminos instead of the soy sauce. It was so ridiculously easy and tasted so good that I wanted to thank you for the recipe!

I had never heard of Bulgogi until last week, so I have nothing to compare this to, but I thought it was delicious and very tender. I used a London Broil steak, flatiron was not available at my local store. Will definitely make again!

Love the flavor of this! It's super easy too. I like to serve it with brown rice.