sheet pan beef bulgogi bowl
Shaved steak in sweet, savory, and umami sauce on a bed of roasted sesame cabbage, carrots, and onion. It's the best with sriracha drizzled on top! This quick and easy beef bulgogi bowl is my go-to when I'm craving Korean. I've never made this on a sheet pan before but I'm loving how easy it is in the oven.
gather your ingredients
sheet pan beef bulgogi bowl
Shaved steak in sweet, savory, and umami sauce on a bed of roasted sesame cabbage, carrots, and onion. Served on a bowl of white rice.
Equipment
- large sheet pan
Ingredients
- 1 lbs shaved steak
- 14 oz coleslaw mix
- 1-2 medium carrots sliced
- 1/2 small white or yellow onion thinly sliced
- 2 tbsp gochujang paste
- 1½ tbsp sugar
- 2 tbsp soy sauce
- 3 tbsp olive oil
- ½ tsp salt
- 1 tbsp white or rice vinegar
- 1½ tbsp sesame oil
- 2 spring onions
- cooked rice
- 1 tbsp sesame seeds optional
- sriracha sauce optional
Instructions
- Pre-heat the oven at 425℉. Thinly slice onion, and cut carrots on an angle into ¼ inch slices.
- On a parchment lined sheet pan, combine the cabbage slaw and mix with sliced carrots and onion. Drizzle on top sesame oil and olive oil. Toss together real well to evenly distribute the oil. Spread the veggies on the sheet pan. Bake for 15 minutes.
- While the vegetables are roasting, whisk together gochujang paste, soy sauce, vinegar, salt, and sugar. Mix and massage the sauce in the shaved steak. Set aside until the vegetables have roasted for 15 minutes.
- Once the vegetables have been in the oven for 15 minutes, pull the sheet pan out and lay the shaved steak on the sheet pan. Bake for another 15 minutes.
- Enjoy with a bowl of rice. Drizzle sriracha on top as well as sprinkle some sesame seeds and spring onions for an added touch of zing!