Sheet-Pan Bibimbap
Updated July 6, 2021
- Total Time
- 35 minutes
- Rating
- Comments
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Ingredients
- 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)
Nutritional analysis per serving (4 servings)
1080 calories; 32 grams fat; 5 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 6 grams polyunsaturated fat; 172 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 23 grams protein; 1064 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
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.
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.
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.
To guarantee rice crisps follow these instructions instead: Cook medium-grain rice, such as arborio, which gets nice and sticky after cooling (recommend using 1:1.25 rice-to-water ratio if preparing on stovetop and after rising rice well). Let rice cool in fridge for a few hours. With refrigerated rice, form a rice cake of about 1-inch high and 5-inches or more in diameter (depending on how many servings), leaving enough room on the sides of the pan you’ll crisp it in to remove the cake with a spatula. Heat a nice drizzle of olive oil in a nonstick saucepan or pan on medium heat. Add refrigerated rice cake to heated pan. Cover and let crisp on medium heat for 8- to 10-minutes, until bottom is golden brown and crispy (do not flip). Remove crisped rice cake from pan. Serve as base for rest of dish (divide cake if necessary before serving).
This recipe is spectacularly good. We've made it many times since discovering it about a year ago. I find that the kale will burn if cooked with the other veggies at 450. So I prep the kale first and cook it at 300 for 15-20 minutes while prepping the other veggies. This way the kale is perfect.
Easy and delicious! Next time I would add the mushrooms and kale to the oven a little later so they don't get too charred.