Absolutely! Here’s a well-crafted article-style introduction and recipe for **Easy Sheet Pan Beef Bulgogi** that could work beautifully for a blog, newsletter, or personal post.
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**Easy Sheet Pan Beef Bulgogi: A Flavor-Packed Weeknight Dinner**
If you love Korean BBQ but don’t have the time—or energy—for a grill, this **Easy Sheet Pan Beef Bulgogi** is going to become your new weeknight favorite.
Traditionally, bulgogi (which means “fire meat” in Korean) is marinated slices of beef grilled over an open flame. It’s sweet, savory, garlicky, and completely addicting. But what if you could get all that bold, caramelized flavor without standing over a stove?
That’s where this sheet pan version comes in. It’s quick, easy, and perfect for tossing in the oven on a busy night. The beef gets beautifully charred around the edges, the vegetables soak up all the delicious marinade, and the clean-up is blissfully minimal.
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## **Easy Sheet Pan Beef Bulgogi Recipe**
**Servings:** 4
**Prep Time:** 15 minutes
**Cook Time:** 20 minutes
**Total Time:** 35 minutes
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### **Ingredients:**
* 1 ½ pounds flank steak or sirloin, thinly sliced across the grain
* 1 small onion, thinly sliced
* 1 red bell pepper, sliced
* 1 cup mushrooms, sliced
* 2 green onions, chopped (for garnish)
* 1 tablespoon sesame seeds (optional)
**For the Marinade:**
* ¼ cup soy sauce
* 2 tablespoons brown sugar
* 1 tablespoon honey
* 1 tablespoon sesame oil
* 3 cloves garlic, minced
* 1 tablespoon grated fresh ginger
* 1 teaspoon gochujang (Korean chili paste), optional for heat
* ½ teaspoon black pepper
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