Sheet-Pan Bibimbap With Eric Kim
Sheet-Pan Bibimbap With Eric Kim is a medium Korean recipe that serves 4. 550 calories per serving. Recipe by NYT Cooking on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr 10 min
Cost: $9.14 total, $2.28 per serving
Ingredients
- 2 cups Short-Grain Rice (Rinse, then soak 1:1 with water for 10 minutes before cooking)
- 2 medium Sweet Potatoes (Peel and cut into half‑moon slices about ½‑inch thick)
- 4 cups Kale (Stems removed, leaves torn into bite‑size pieces)
- 8 oz Mushrooms (Sliced; shiitake or button work well)
- 2 tablespoons Sesame Oil (Divided: 1 Tbsp for vegetables, 1 Tbsp for sauce)
- 2 tablespoons Gochujang (Korean fermented chili paste) (For the sauce; adjust to taste)
- 1 tablespoon Soy Sauce (Optional, adds umami to vegetables)
- 1 teaspoon Salt (Helps draw moisture from vegetables)
- ½ teaspoon Black Pepper (Freshly ground)
- 4 large Eggs (One per serving, fried sunny‑side‑up)
- 1 tablespoon Vegetable Oil (For roasting vegetables)
- 1 tablespoon Toasted Sesame Seeds (Optional garnish)
- 2 tablespoons Green Onions (Thinly sliced, optional garnish)
Instructions
Soak the Rice
Rinse the short‑grain rice until the water runs clear, then soak it in an equal volume of water for 10 minutes.
Time: PT10M
Start Cooking the Rice
Drain the soaked rice and cook it in a rice cooker (or a pot with 2 cups water) according to the manufacturer’s settings. Keep warm while you finish the vegetables.
Time: PT20M
Preheat the Oven
Preheat a convection or conventional oven to 450°F (230°C).
Time: PT5M
Temperature: 450°F
Prepare the Vegetables
Peel the sweet potatoes and cut them into half‑moon slices about ½‑inch thick. Remove kale stems and tear leaves into bite‑size pieces. Slice the mushrooms.
Time: PT10M
Season and Oil the Vegetables
In a large mixing bowl, toss the sweet potatoes, kale, and mushrooms with 1 tablespoon vegetable oil, ½ teaspoon salt, and a pinch of black pepper.
Time: PT2M
Roast the Vegetables
Spread the seasoned vegetables in a single layer on the sheet pan (use parchment if desired). Roast for 20 minutes, stirring once halfway through, until sweet potatoes are golden and kale is crisp‑tender.
Time: PT20M
Temperature: 450°F
Fry the Eggs
While the veg finish, heat a skillet over medium heat, add a splash of oil, and fry each egg sunny‑side‑up until the whites are set but the yolk is still runny, about 3‑4 minutes.
Time: PT5M
Temperature: medium heat
Make the Gochujang‑Sesame Sauce
In a small bowl, whisk together 2 tablespoons gochujang, 1 tablespoon sesame oil, and 1 tablespoon soy sauce (if using). Adjust spiciness with extra gochujang or a splash of water.
Time: PT2M
Assemble the Bibimbap Bowls
Divide the cooked rice among four bowls. Top each with a generous portion of roasted sweet potatoes, kale, and mushrooms. Add a fried egg on top, drizzle with the gochujang‑sesame sauce, and garnish with toasted sesame seeds and sliced green onions.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 15g
- Carbohydrates
- 80g
- Fat
- 12g
- Fiber
- 6g
Dietary info: Vegetarian, Gluten-Free (if using gluten‑free gochujang), Dairy-Free
Allergens: Eggs, Sesame
Ingredient Substitutions
- Instead of Short-Grain Rice: Sushi rice, Jasmine rice
- Instead of Sweet Potatoes: Butternut squash, Carrots
- Instead of Kale: Swiss chard, spinach
- Instead of Mushrooms: Portobello, cremini
- Instead of Sesame Oil: Peanut oil, vegetable oil (for roasting)
- Instead of Gochujang (Korean fermented chili paste): Korean chili paste (gluten‑free), Sriracha mixed with miso
- Instead of Soy Sauce: Tamari, coconut aminos
- Instead of Salt: Sea salt, kosher salt
- Instead of Black Pepper: White pepper
- Instead of Eggs: Tofu scramble (vegan)
- Instead of Vegetable Oil: Canola oil, grapeseed oil
- Instead of Toasted Sesame Seeds: Pumpkin seeds
- Instead of Green Onions: Chives
Equipment Needed
- Sheet Pan
- Oven
- Rice Cooker (optional)
- Skillet
- Mixing Bowl
- Cutting Board
- Chef's Knife
- Measuring Cups
- Spatula
Critical Steps — Do Not Skip
- Soak the rice for at least 10 minutes to ensure even cooking.
- Arrange vegetables in a single layer on the sheet pan to achieve caramelization.
- Time the fried egg so the yolk remains runny when the vegetables finish roasting.
Chef Tips from the Video
- Use a high‑smoke‑point oil (like grapeseed) for roasting if you prefer a cleaner flavor.
- Add a splash of rice vinegar to the sauce for a subtle tang.
- For extra crunch, sprinkle a handful of roasted peanuts or cashews on top.
Troubleshooting
Rice turns out sticky or clumped.
Rinse the rice thoroughly before soaking and use the correct water‑to‑rice ratio (1:1). Let the rice rest uncovered for a few minutes after cooking to release excess steam.
Vegetables steam instead of caramelize.
Make sure the vegetables are spread in a single layer and the oven is fully preheated to 450°F. Avoid overcrowding; use two pans if necessary.
Egg yolk hardens while waiting for veg to finish.
Fry the eggs last, timing them so they finish just as the vegetables are removed from the oven. Keep the skillet on low heat if you need a brief hold.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat rice and vegetables separately for best texture.
Freezer: Cooked rice freezes well for up to 1 month; roasted vegetables can be frozen for up to 2 months. Defrost before reheating.
Room temperature: Do not leave assembled bibimbap at room temperature for more than 2 hours.
Make-Ahead Tips
- Soak the rice the night before and keep it refrigerated; cook it fresh before serving.
- Roast the vegetables up to 2 hours ahead and reheat gently in a hot oven before assembling.
- Prepare the gochujang‑sesame sauce in advance and store in a small jar.
Frequently Asked Questions
What is the cultural significance and history of bibimbap in Korean cuisine?
Bibimbap, meaning “mixed rice,” originated as a humble farmer’s meal in Korea, allowing leftovers and seasonal vegetables to be combined with rice and gochujang. Over time it became a celebrated national dish, symbolizing balance, harmony, and the five colors of Korean philosophy.
What are the traditional regional variations of bibimbap in Korean cuisine?
Regional bibimbap styles differ: Jeonju bibimbap is famous for its array of seasoned vegetables and a raw egg; Dongincheon version adds raw beef and seaweed; and the volcanic‑stone (dolsot) bibimbap uses a hot stone bowl that creates a crispy rice crust. Each reflects local ingredients and preferences.
How is bibimbap traditionally served in Korea?
Traditionally, bibimbap is served in a stone bowl (dolsot) or a shallow bowl with warm rice at the base, topped with assorted sautéed or raw vegetables, a fried or raw egg, and a dollop of gochujang. Diners mix everything together before eating, ensuring every bite has flavor and texture.
On what occasions or celebrations is bibimbap traditionally associated in Korean culture?
Bibimbap is often enjoyed during holidays like Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year) because it uses a variety of seasonal vegetables, symbolizing abundance. It’s also a popular comfort food for everyday family meals and late‑night snacks.
What authentic traditional ingredients are essential for bibimbap versus acceptable substitutes?
Core ingredients include short‑grain Korean rice, gochujang, sesame oil, and a mix of sautéed vegetables such as carrots, spinach, bean sprouts, and mushrooms. Substitutes like jasmine rice, sriracha, or other leafy greens work, but they alter the classic flavor profile.
What other Korean dishes pair well with sheet pan bibimbap?
Sheet pan bibimbap pairs beautifully with Korean side dishes (banchan) like kimchi, pickled radish (danmuji), or a simple cucumber‑soy sauce salad. A light miso soup or Korean barley tea (boricha) rounds out the meal.
What are the most common mistakes to avoid when making sheet pan bibimbap?
Common pitfalls include overcrowding the sheet pan, which leads to steaming instead of caramelization, under‑seasoning the vegetables, and overcooking the egg so the yolk hardens. Follow the single‑layer tip, season each veg batch, and fry the egg last.
Why does this sheet pan bibimbap recipe use a single layer of vegetables instead of piling them together?
A single layer maximizes surface contact with the hot oven, allowing the natural sugars in the vegetables to caramelize and intensify flavor. Piling creates steam, resulting in soggy veg that lack the desired texture.
Can I make sheet pan bibimbap ahead of time and how should I store it?
Yes. Cook the rice and roast the vegetables up to two hours in advance, then store each component in airtight containers in the refrigerator. Reheat the veg and rice separately, fry fresh eggs, and assemble just before serving.
What does the YouTube channel NYT Cooking specialize in?
The YouTube channel NYT Cooking, produced by The New York Times, specializes in clear, well‑researched recipes that blend classic techniques with modern twists, often highlighting seasonal produce and culinary storytelling.
How does the YouTube channel NYT Cooking's approach to Korean cooking differ from other Korean cooking channels?
NYT Cooking focuses on approachable, ingredient‑flexible versions of Korean dishes—like this sheet pan bibimbap—emphasizing quick, one‑pan methods for home cooks, whereas many Korean‑specific channels may stick to traditional techniques and equipment such as stone bowls.
Last updated: August 31, 2026
