Sheet Pan Bibimbap

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 4

Recipe adapted from Eric Kim at New York Times Cooking as part of Literally Nutritious 2.0

1 Cup (250 g) Mushrooms, roughly chopped

3 Packed Cups (750 g) Kale, roughly chopped

1 Medium sweet potato, sliced

1 Small red onion, sliced

6 Tbsp (90 mL) Oil

4 Cups (1 kg) cooked medium-grain brown or white rice

4 Eggs, large

2 tbsp (30 mL) Sesame seeds

4 tsp (20 mL) Hot pepper sauce

Salt and pepper

Kimchi, to serve (optional)

Preheat oven to 450°F.
Roughly chop mushrooms and kale, and slice sweet potato and red onion into half-moon shapes.
Arrange vegetables on parchment-lined tray in four sections, drizzle with 3 Tbsp oil, season with salt and pepper, and toss to coat.
Bake for 20-25 minutes until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt.
Meanwhile, drizzle remaining 3 Tbsp of oil on a second pan; cover one half with rice and crack eggs on the other half and sprinkle sesame seeds all over. In last 5 minutes of other tray baking, put into oven and cook both for another 5 minutes or so until egg whites are solid and yolks are runny.
Divide into 4 even portions. Drizzle each bowl with 1 tsp hot pepper sauce and more sesame seeds if desired. Enjoy!

Cold, leftover rice is actually ideal to use in this recipe!
Looking to try a more traditional hot pepper sauce? Mix 2 parts gochujang, a savory and spicy Korean condiment, with 1 part oil, 1 part sugar and a dash of vinegar.
Kimchi is a spicy Korean fermented cabbage. It can be found at most major grocery stores.
Don't crowd the vegetables on the pan; this will cause them to steam rather than roast.
Money-saving tips:
- Cremini or button mushrooms are often less expensive than shittake or oyster varieties.
- Only have one sheet pan? Remove the cooked vegetables and use that pan to bake the eggs, rice and sesame seeds or cook in a frypan on the stove.

More Recipes

Recipes