Sheet-Pan Bibimbap
Updated July 6, 2021
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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.
This was a great recipe, very flexible. I added some match stick carrots. I also prepared some cubed chicken thighs (about two thighs fed four people with no leftovers) I marinated in a mix of the following for 30 minutes while prepping all the veg as instructed: Soy sauce: 2 Tbsp Sesame oil: 1 Tbsp Minced garlic: 1-2 cloves Minced ginger: 1 Tbsp Brown sugar: 1 tsp (or substitute honey) Black pepper: To taste Optional: 1 Tbsp mirin (sweet rice wine) for extra depth I pan fried the chicken on a cast iron pan at medium heat until it was cooked through. After that, just I built my bowl. The sauce recommended by others worked a charm, definitely add that.
This recipe is So. Good. Have made 3 or 4 times, once with substitutions (carrots, cabbage) and at least twice with the veggies listed, though the second time I happily doubled the veggies- luckily I have a 3 rack oven. My husband has been wowed by it the two times I’ve made it for him, and he’s often skeptical of new things. He loves how the eggs come out. I love that the simple sauce of sesame oil and gochujang is all you need, letting the simply roasted veggies sing.
I have made this recipe a few times and I have learned to cook the kale separately. While the kale crisps at 350 degrees I prepare the other veggies. When the kale is done I remove and increase the oven temperature and then proceed with the recipe as written.