Sheet-Pan Bibimbap With Eric Kim

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

1. 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

2. 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

3. Preheat the Oven

   Preheat a convection or conventional oven to 450°F (230°C).

   Time: PT5M

   Temperature: 450°F

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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