Sheet-Pan Bibimbap

Name: Sheet-Pan Bibimbap
Total time: 35 min
Yield: 4 servings
Cuisine: korean
Ingredients: 6 ounces oyster mushrooms, torn into bite-size pieces; 1 medium sweet potato (about 6 ounces), scrubbed and thinly sliced into half-moons; 1 small red onion (about 6 ounces), thinly sliced crosswise into half-moons; 3 packed cups coarsely chopped Tuscan or curly kale (from 1 small bunch); 6 tablespoons olive oil; Kosher salt and black pepper; 4 cups cooked medium-grain white rice, preferably cold leftovers; 4 large eggs; 4 teaspoons toasted sesame oil, plus more to taste, for serving; 4 teaspoons gochujang, plus more to taste, for serving; Kimchi, for serving (optional)

By Eric Kim

Updated July 6, 2021

Total Time: 35 minutes
Rating: 5(7,103)
Comments: Read comments

Bibimbap, the Korean mixed rice dish, is a kaleidoscope of flavors and textures. The popular dish has multiple origin stories and, like banchan and kimchi, many variations. Cooks who ordinarily keep namul (seasoned vegetable) banchan in the fridge may add them to a bowl with leftover rice and seasonings like spicy-sweet gochujang and nutty sesame oil, for example. Or, if starting their bibimbap from scratch, some may prep each component separately. But here’s a fun way to accomplish everything at once: Roast a melange of bits and bobs on one sheet pan as rice heats and eggs oven-fry on another. The caramelized sweet potato and salty kale in this formula come highly recommended, but you can use any vegetables on hand, reducing cook times for delicate options such as spinach, scallions or asparagus. (Watch Eric make this on YouTube.)

Featured in: A Year of Cooking With My Mother

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Ingredients

Yield:4 servings

6ounces oyster mushrooms, torn into bite-size pieces
1medium sweet potato (about 6 ounces), scrubbed and thinly sliced into half-moons
1small red onion (about 6 ounces), thinly sliced crosswise into half-moons
3packed cups coarsely chopped Tuscan or curly kale (from 1 small bunch)
6tablespoons olive oil
Kosher salt and black pepper
4cups cooked medium-grain white rice, preferably cold leftovers
4large eggs
4teaspoons toasted sesame oil, plus more to taste, for serving
4teaspoons gochujang, plus more to taste, for serving
Kimchi, for serving (optional)

Ingredient Substitution Guide

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Preparation

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Step 1
Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.
Step 2
On a large sheet pan, arrange the mushrooms, sweet potato, red onion and kale into four separate quadrants. Drizzle the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and toss to coat, keeping the types of vegetables separate. Try to not crowd the vegetables; you want them to brown, not steam. Roast on the top rack until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt, 20 to 25 minutes.
Step 3
Meanwhile, place another large sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half of the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes (this time may vary depending on your oven, so watch it carefully).
Step 4
To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.

Ratings

5 out of 5

7,103 user ratings

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Comments

Shinstigator4 years ago

Straight gochuchang is very thick and not usually served without thinning with other ingredients. Gochuchang is mixed with soy sauce, sesame oil, rice vinegar, sugar and minced garlic to make the sauce that is mixed into bibimbap. Just google bibimbap gochuchang sauce. Or more simply, just mix with water and sesame oil.

Dustin4 years ago

For the gochuchang, you want to make a sauce (don't use the straight paste!): 2 to 3 tablespoons gochujang paste 1½ tablespoons rice vinegar 1 tablespoon sesame oil 1 tablespoon maple syrup You can also add a splash of soy sauce.

Judy4 years ago

I like to press cold, cooked rice into a large, very hot cast iron skillet that’s been coated with sesame oil; I turn the heat down and allow it to crisp, evenly divide and place in heated bowls, then fry the eggs in the same skillet.

Harvey3 days ago

Made in my toaster oven. Used only one pan. I rarely use my stove's oven, I'm a single person (85 yrs. old too.) Substitute ingredients: scallions & Vidallia onion; Oyster & Shitake mushrooms. Added asparagus to the Kale. I placed my eggs over ½ the sheet of rice covered veggies . I dribbled the Sesame seed oil over everything before replacing the sheet & eggs in my toaster oven. Gochuchang is spicy.A few squeezes of lime cut the spice.

char1 week ago

so good and comes together really fast! doesn't make 4 servings of vegetables as written tho. they shrivel up a lot while baking. - double sweet potato (12oz) -- it's the best part - use an entire onion - kale on separate baking sheet & shorter cook time - eggs on stove, NOT oven - i bet asparagus would be good! crimini mushrooms are just ok in it

Sloane Irving2 weeks ago

So easy and customizable based on what you have on-hand. I made my own sauce - this would be great on noodles too! -Gochujang -Lemon juice -Sesame oil -Mirin -Rice vinegar -Maple syrup

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