Sheet-Pan Bibimbap

So good and could see being super versatile depending on the veggies on hand. Could see being a great garden recipe.

This is super easy and super delicious! The oyster mushrooms are a must, but the other veggies you can replace with anything you have. I used shredded kale and it turned crispy which ended up being a perfect topping. The eggs in the oven are really amazing, they cook so fast! This is going to be a go to recipe for us, where we will use any left over veg from the week. I made a sauce with Korean chili paste and siracha and sesame oil, and it was super quick and the perfect companion to the dish! My 8 year old also loved it.

I did the mushroom for just 12 minutes and the kale for 10. I also did the rice in a skillet instead of the oven. 7 minutes on medium high and then turn for 2 minutes. Fried the eggs separately in a skillet. Turned out great. 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

Easy and satisfying! Excited to try with other veggie variations.

Very delicious!

Really delicious! I made a gochujang vinaigrette from Spruce Eats to add more flavor!

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).

This recipe is on my weekly rotation. I vary the veggies. It’s easy and very hearty. I will try making the rice in a skillet.

instead of Kale I sliced zucchini and roasted that as well. Pre-roasted all vegetables then put them in to warm up at the end. Did the rice in a hot skillet with sesame oil instead. And make gojuchang SAUCE as mentioned in the NYT comments instead of using the chili paste on its own! awesome recipe. Served with quick pickled cucumbers. 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.

My kale burnt! Need to watch it carefully.