Sheet-Pan Bulgogi with Crispy Rice
Marinated beef and mushrooms seared until caramelized, served over crispy rice cakes with kimchi and a gochujang-butter glaze. One pan, 25 minutes, maximum flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 3 tbsp soy sauce
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 3 cloves garlic (minced)
- ¾ lb beef sirloin or ribeye, thinly sliced
- 8 oz cremini mushrooms, halved
- 4 cakes crispy rice cakes (store-bought)
Instructions
- 1
Whisk together soy sauce, gochujang, sesame oil, brown sugar, and minced garlic in a small bowl.
- 2
Add beef and mushrooms to a large skillet over medium-high heat. Pour half the marinade over and toss to coat.
- 3
Sear without stirring for 2 minutes until edges brown, then stir and cook 2 more minutes until beef is caramelized and mushrooms soften.
- 4
Pour remaining marinade into the pan and toss to coat everything. Cook 1 minute more until glossy and fragrant.
- 5
Arrange crispy rice cakes on a platter or bowls. Top with bulgogi mixture, letting the sauce pool around the rice.
- 6
Serve immediately while rice cakes are still crisp and the beef is warm.
Tools you’ll need
- 12-inch stainless steel or carbon steel skillet
- small mixing bowl
- whisk or spoon
- cutting board
- sharp knife
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