Sheet Pan Bibimbap
Simplify your mealtime with this Sheet Pan Bibimbap! This twist on a traditional Korean dish brings you savoury, spicy, and sweet flavours all in one meal, which is perfect for busy weeknights.
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Servings: 4 people
Calories: 469kcal
Equipment
- 2 sheet pans (if cooking eggs in the oven ensure one sheet pan has a rim)
- 1 large frying pan
Ingredients
For the Bibimbap
- 4 cups cooked white rice
- 4 eggs
- 1 zucchini (roughly 170g/6oz) cut into thick batons
- 1 cup pumpkin, (roughly 250g/9oz) cut into 1 inch (2.5cm) cubes
- 1 cup red cabbage, sliced
- 8 large shiitake mushrooms, sliced thickly
- 1 cup bean sprouts
- 4 tbsp olive oil
- 1 tsp salt
- 4 tbsp kimchi (optional)
For The Quick Pickled Cucumber (optional)
- 1 medium Lebanese cucumber, peeled and thinly sliced
- 1 tbsp rice vinegar
- ½ tsp toasted sesame oil
- 1 pinch sea salt
For The Bibimbap Sauce (see note 1)
- 2 tbsp gochujang
- 1.5 tbsp maple syrup
- 1.5 tbsp rice vinegar
- 1 tbsp tamari, or soy sauce / coconut aminos
- 2 tsp toasted sesame oil
- 1 clove garlic, crushed
Instructions
Bibimbap Sauce
- Combine the gochujang, maple syrup, rice vinegar, tamari, sesame oil and garlic in a small bowl. Mix well to combine and set aside.
Quick Pickled Cucumber (optional)
- Place sliced cucumber in a small bowl. In another bowl mix together the rice vinegar (1 tbsp), toasted sesame oil (½ tsp) and a pinch of salt. Pour over the cucumber and set aside until serving.
Sheet Pan Bibimbap
- Preheat the oven to 356ºF/180ºC.
- Place a large sheet pan on the bottom rack of the oven to heat through. This will be used to reheat the rice later.
- On another large baking sheet, add the cubed pumpkin, zucchini batons, sliced mushrooms and sliced red cabbage into four separate sections. Drizzle with 2 tablespoons of olive oil, sprinkle with sea salt then toss each vegetable in its own section to coat.
- Place the tray on the top rack of the oven and bake for 20 minutes.
- At the 20-minute mark, remove the empty preheated pan from the oven. Working quickly – drizzle another tablespoon of olive oil over the pan then spread the rice out. Flatten it out so plenty of surface area is exposed to the heat. Transfer back to the bottom shelf of the oven and bake for 4 minutes or until completely heated through.
- While the veg and rice finish baking. Heat a large frying pan over high heat. Add in the final tablespoon of olive oil and fry four eggs sunny side up or to your liking (see note 2).
- To serve, divide the rice evenly between four bowls, and top with a fried egg. Now add some of each vegetable (again keeping them in their own sections) along with a small handful of bean sprouts, the pickled cucumber and kimchi if using. Drizzle over the bibimbap sauce then serve. Remember to mix it all together before digging in!
Video
Notes
Note 1: There are lots of pre-made bibimbap sauces on the market if you want to skip on making your own. A brand I've used previously is O'Food. At the time of writing, this was gluten free and has a great list of ingredients (not sponsored)
Note 2: If you'd prefer to make this entire recipe in the oven the eggs can be cooked on the sheet pan with the rice. After pouring the olive oil onto the tray, spread the rice on half the sheet pan and crack the four eggs into the other half. They will cook in the same time it takes the rice to reheat. If doing this I recommend using a sheet pan with a rim so the eggs don't slide off!
Nutrition
Serving: 1bowl | Calories: 469kcal | Carbohydrates: 71g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 657mg | Potassium: 971mg | Fiber: 5g | Sugar: 15g | Vitamin A: 5750IU | Vitamin C: 59mg | Calcium: 101mg | Iron: 3mg
