Sheet-Pan Bibimbap
, 4 servings
Roasted mushrooms, sweet potato, onion and crispy kale over rice, topped with runny eggs, sesame oil and gochujang.
| prepPosition racks in top and bottom thirds of oven | |||
| prepPreheat oven to 450°F / 230°C | |||
| 170 g oyster mushrooms, torn into bite-size pieces | Toss veg in quadrants, roast 450°F / 230°C, 20-25 min | Top rice with veg & eggs | Drizzle sesame oil, gochujang, kimchi; mix |
| 1 medium sweet potato (about 170 g), scrubbed and thinly sliced into half-moons | |||
| 1 small red onion (about 170 g), thinly sliced into half-moons | |||
| 3 packed cups coarsely chopped Tuscan or curly kale | |||
| 3 tbsp olive oil (for the vegetables) | |||
| Kosher salt and black pepper | |||
| 3 tbsp olive oil (for the hot pan) | Heat pan, oil, rice & eggs, bake 3-6 min | ||
| 650 g cooked medium-grain white rice, preferably cold leftovers | |||
| 4 large eggs | |||
| 4 tsp toasted sesame oil, plus more to taste | |||
| 4 tsp gochujang, plus more to taste | |||
| Kimchi, for serving (optional) | |||
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