Easy Sheet Pan Bibimbap Recipe
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Prep Time
25 mins
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Cook Time
25 mins
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Servings
4
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Course
Others
Easy Sheet Pan Bibimbap Recipe
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Sheet pan cooking is an easy and efficient way to get dinner on the table. This Sheet Pan Bibimbap has all of the flavors you love and is ideal for busy weeknights.
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Ingredients
Meat and Vegetables
- 4 oz beef thinly sliced
- 1 pound mushrooms sliced
- 8 oz carrot peeled and sliced
- 4 oz spinach
- 1 green onion sliced, bunch
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon garlic minced
- vegetable oil
- salt to taste
Bibimbap Sauce
- 2 tablespoon gochujang
- 1 tablespoon brown sugar
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
- 1 tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon garlic minced
Garnishes
- 4 egg 1 for each bowl
- 4 cups Steamed rice
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the soy sauce, 2 tablespoons of sesame seed oil, brown sugar, minced garlic, and a pinch of salt.
- Add the sliced beef and mushrooms to the bowl. Toss with the marinade until evenly coated. Spread onto one side of a parchment paper-lined baking sheet.
- Prepare the carrots and green onions by tossing each vegetable separately with a teaspoon of oil and adding a light sprinkling of salt before adding to the sheet pan.
- The spinach will roast faster than the other vegetables so it should be placed on a separate sheet pan .
- Place the two sheet pans into the preheated oven. Cook the spinach for about 3-5 minutes, or until crispy. Bake the meat, mushrooms and other vegetables for about 20 minutes, stirring at the 10-minute mark until the mushrooms are browned and the carrots are tender-crisp.
- In a small bowl, combine the gochujang, brown sugar, toasted sesame seeds, 1 tablespoon toasted sesame seed oil, water, rice, vinegar, and minced garlic. Stir well to combine and set aside.
- Remove the vegetables from the oven. In a non-stick skillet over medium heat, add 1 tablespoon of vegetable oil and carefully crack four eggs into the pan. Cook for about 3-4 minutes until the whites are firm but the yolk is still runny. Set aside.
- Place the steamed rice into a bowl and place a fried egg in the center. Arrange the Korean slaw, roasted mushrooms, beef and assorted vegetables around the egg. Top with the prepared bibimbap sauce. Mix the ingredients well and enjoy!
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