Gochujang Beef Traybake
Sheet pan beef with gochujang glaze and roasted vegetables. Beef cooks alongside swappable vegetables, finished with a savory-spicy Korean-style glaze.
Ingredients
Method
Preheat oven to 425°F (220°C).
In a small bowl, whisk together gochujang sauce, soy sauce, sesame oil, minced ginger, and minced garlic until smooth.
Cut beef into 1-inch pieces and arrange on a sheet pan. Scatter bell pepper, zucchini, carrot, and red onion around the beef. Season with salt and black pepper.
Drizzle the gochujang glaze over beef and vegetables, tossing gently to coat.
Roast for 25–30 minutes until beef is cooked through and vegetables are tender and caramelized at the edges.
Remove from oven and sprinkle with sesame seeds and sliced green onion. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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