Sheet Pan Bibimbap
User Reviews
0
0 reviews
Unrated
Sheet Pan Bibimbap
Report
This sheet pan bibimbap is packed with roasted veggies, crispy tofu, and bold Korean flavors, inspired by my friend’s mom, and ready in just 35 minutes!
Share:
Ingredients
- 1 cup carrot cut into strips
- 1 cup zucchini cut into strips
- 1 cup mushrooms sliced
- 1 red bell pepper sliced into thin strips
- 1 tablespoon sesame oil
- 1 cup tofu cubed
- 2 tablespoons soy sauce
- 1 tablespoon gochujang adjust to taste, Korean chili paste
- 2 cloves garlic minced
- 4 egg
- 2 cups white rice cooked
- ½ cup bean sprout
- 1 tablespoon sesame seeds for garnish
- 2 green onions sliced, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Place the carrots, zucchini, sliced mushrooms, and red bell pepper on a large sheet pan.
- Drizzle with 1 tablespoon of sesame oil, and toss to coat.
- Spread the vegetables and tofu out evenly on the sheet pan.
- Roast in the preheated oven for 15-20 minutes, until they are tender and slightly caramelized. Stir halfway through cooking.
- In a small bowl, mix the soy sauce, gochujang and minced garlic.
- Fry the eggs in a small skillet for 3 to 4 minutes without flipping.
- Divide the cooked rice among serving bowls.
- Arrange the roasted vegetables, tofu, and bean sprouts on top of the rice.
- Place the cooked egg on top and drizzle with the gochujang sauce.
- Sprinkle the bibimbap with sesame seeds and sliced green onions. Serve immediately, and mix everything together before eating.
Notes
- Adjust the amount of gochujang based on your spice preference.
- Cut veggies evenly for consistent roasting, and space them out to avoid steaming
- Toss tofu in extra sesame oil for a crispy finish.
- Stir veggies halfway through roasting for balanced flavor.
- Add honey or maple syrup to the gochujang sauce for a sweet kick.
- Fry eggs low and slow, covering at the end for perfect runny yolks.
- Broil veggies for a minute at the end for extra char.
- Massage bean sprouts with salt to keep them fresh and crunch
- Adjust the amount of gochujang based on your spice preference.
- Substitute Eggs with “Just Egg” for a Vegan option
Nutrition Information
Show Details
Calories
309kcal
(15%)
Carbohydrates
34g
(11%)
Protein
17g
(34%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.02g
(1%)
Cholesterol
164mg
(55%)
Sodium
598mg
(25%)
Potassium
496mg
(11%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
6648IU
(133%)
Vitamin C
50mg
(56%)
Calcium
159mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 598mg | 25% |
| Potassium | 496mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 6648IU | 133% |
| Vitamin C | 50mg | 56% |
| Calcium | 159mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
