Yield:4 servings

NutritionSortLoading...
Loading...

6ounces oyster mushrooms, torn into bite-size pieces

1medium sweet potato (about 6 ounces), scrubbed and thinly sliced into half-moons

1small red onion (about 6 ounces), thinly sliced crosswise into half-moons

3packed cups coarsely chopped Tuscan or curly kale (from 1 small bunch)

6tablespoons olive oil

Kosher salt and black pepper

4cups cooked medium-grain white rice, preferably cold leftovers

4large eggs

4teaspoons toasted sesame oil, plus more to taste, for serving

4teaspoons gochujang, plus more to taste, for serving

Kimchi, for serving (optional)

Select allAdd

1. Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.

2. On a large sheet pan, arrange the mushrooms, sweet potato, red onion and kale into four separate quadrants. Drizzle the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and toss to coat, keeping the types of vegetables separate. Try to not crowd the vegetables; you want them to brown, not steam. Roast on the top rack until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt, 20 to 25 minutes.

3. Meanwhile, place another large sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half of the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes (this time may vary depending on your oven, so watch it carefully).

4. To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.

5. SAUCE

   CLASSIC GOCHUJANG BIBIMBAP SAUCE

   Some people make bibimbap with just plain gochujang, but that’s just a big NO for me. I love adding some extra flavor! This classic gochujang bibimbap sauce is slightly sweet, zingy and nutty. It’s hugely addictive!

   Many people around the world already tried and loved my “gochujang bibimbap sauce”. This recipe is a larger batch of my original bibimbap sauce recipe.

   This classic sauce goes well in any kind of bibimbap bowl. Just note that it’s a bit spicy!

   Ingredients

   ½ cup gochujang (Korean chili paste)

   ¼ cup toasted sesame oil

   ¼ cup sugar

   ¼ cup water

   ¼ cup toasted sesame seeds

   4 tsp vinegar, apple cider vinegar or rice vinegar

   4 tsp minced garlic

   Direction

   Combine all ingredients in a bowl and mix them well.

   FUNKY DOENJANG BIBIMBAP SAUCE

   I think this doenjang bibimbap sauce might be quite new to many of you. It’s certainly not a mainstream sauce, but nonetheless, it’s a great bibimbap sauce!

   Its key ingredient is doenjang (Korean soybean paste, also known as Korean miso paste). So you can expect some funky and slightly pungent flavor!

   I think this sauce goes well with vegetarian bibimbap where you use lots of vegetables and tofu. It’s also not spicy.

   Ingredients

   ½ cup doenjang (Korean soybean paste)

   ¼ cup water

   ¼ cup toasted sesame oil

6. Tbsp honey

2 Tbsp toasted sesame seeds

1 Tbsp minced garlic