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Sheet-Pan Bibimbap

Sheet-Pan Bibimbap

Sheet-Pan Bibimbap brings the vibrant flavors and colorful ingredients of classic Korean bibimbap into a fast, weeknight-friendly format. Everything roasts on a single pan, giving you caramelized vegetables, tender rice, and perfectly runny eggs with minimal effort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

Vegetables
  • 6 oz oyster mushrooms torn into bite-size pieces
  • 1 medium sweet potato about 6 oz, thinly sliced into half-moons
  • 1 small red onion about 6 oz, thinly sliced into half-moons
  • 3 cups kale Tuscan or curly, chopped and packed
  • 3 tbsp olive oil
  • Kosher salt and freshly ground black pepper
Rice and Eggs
  • 4 cups cooked medium-grain white rice preferably cold
  • 4 large eggs
For Serving
  • 4 tsp toasted sesame oil
  • 4 tsp gochujang plus more to taste
  • kimchi optional

Method
 

  1. Preheat the oven to 450°F (230°C) with racks positioned in the upper and lower thirds.
  2. Spread mushrooms, sweet potato, red onion, and kale in separate sections on a large baking sheet. Drizzle with 3 tablespoons olive oil, season with salt and pepper, and toss each group lightly.
  3. Roast vegetables on the upper rack for 20–25 minutes, until sweet potatoes are tender, onions and mushrooms are lightly caramelized, and kale is crisp.
  4. Place a second baking sheet on the lower rack to heat. When vegetables are nearly done, remove the hot sheet and drizzle with the remaining 3 tablespoons olive oil.
  5. Spread the rice over one half of the hot sheet. Crack the eggs onto the other half. Bake 3–6 minutes, until whites are set but yolks remain runny.
  6. Divide rice among four bowls. Add roasted vegetables, top with an egg, and finish each bowl with 1 teaspoon sesame oil and 1 teaspoon gochujang. Serve with kimchi if desired.

Notes

Swap vegetables based on season—broccoli, zucchini, and carrots roast beautifully. Brown rice or quinoa also work. For more protein, add tofu or chicken. Adjust gochujang to suit spice preference.