Name: Sheet Pan Bibimbap
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1/2 lb. bean sprouts -; 1 bunch spinach -; 2 1/2 tbsp. sesame oil -; 2 cloves garlic, minced -; 1/2 tbsp. sesame seeds -; 1/2 tsp. kosher salt -; 2 tbsp. gochujang -; 1 tbsp. rice vinegar -; 1 tbsp. sesame oil -; 1 tbsp. soy sauce -; 1 clove garlic, minced -; 1 tsp. sesame seeds -; 1 tbsp. brown sugar -; 1 large carrot, julienned -; 1 medium zucchini, halved and sliced into half-moons -; 1/2 lb. shiitake, sliced -; Vegetable or canola oil -; Kosher salt -; Freshly ground black pepper -; 1/4 c. soy sauce -; 1 tbsp. sesame oil -; 2 cloves garlic, minced -; 1/2 tbsp. grated ginger -; 1 tbsp. brown sugar -; 1 lb. ribeye or short rib, thinly sliced -; 4 large eggs -; Cooked rice -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sheet Pan Bibimbap

1. 1/2 lb. bean sprouts -

2. 1 bunch spinach -

3. 2 1/2 tbsp. sesame oil -

4. 2 cloves garlic, minced -

5. 1/2 tbsp. sesame seeds -

6. 1/2 tsp. kosher salt -

7. 2 tbsp. gochujang -

8. 1 tbsp. rice vinegar -

9. 1 tbsp. sesame oil -

10. 1 tbsp. soy sauce -

11. 1 clove garlic, minced -

12. 1 tsp. sesame seeds -

13. 1 tbsp. brown sugar -

14. 1 large carrot, julienned -

15. 1 medium zucchini, halved and sliced into half-moons -

16. 1/2 lb. shiitake, sliced -

17. Vegetable or canola oil -

18. Kosher salt -

19. Freshly ground black pepper -

20. 1/4 c. soy sauce -

21. 1 tbsp. sesame oil -

22. 2 cloves garlic, minced -

23. 1/2 tbsp. grated ginger -

24. 1 tbsp. brown sugar -

25. 1 lb. ribeye or short rib, thinly sliced -

26. 4 large eggs -

27. Cooked rice -

How to cook deliciously - Sheet Pan Bibimbap

1. Stage

In a large pot, bring 6 cups of salted water to a boil. In a large bowl, prepare an ice bath. Add bean sprouts and blanche for 1 to 2 minutes until just cooked. Remove the bean sprouts using a spider or tongs and shock in the ice bath. Drain the sprouts and set aside. Repeat with the spinach and give it a rough chop once cooled.

2. Stage

In a small bowl, combine sesame oil, garlic, sesame seeds, and salt. Add sprouts and spinach to their own bowls and cover each with half the sauce. Toss to both bowl to coat.

3. Stage

In a small bowl, whisk gochujang, vinegar, sesame oil, soy sauce, garlic, sesame seeds, and brown sugar. Set aside

4. Stage

Preheat oven to 400º. One at a time in a medium bowl, toss carrots, zucchini, and shiitakes in enough oil just to coat and salt and pepper to taste. In a sheet pan, arrange each vegetable into their own quadrant, making sure the veg makes as much direct contact with the pan.

5. Stage

Wipe out medium bowl, then whisk together soy sauce, sesame oil, garlic, ginger, brown sugar, a pinch of kosher salt, and 7-8 grinds black pepper. Add sliced beef and toss to coat fully.

6. Stage

Move sheet pan to oven and roast for 30 minutes, tossing each quadrant halfway through, until the beef is cooked through and the veggies have begun to brown.

7. Stage

Just as you take the pan out of the oven, heat 1 tbsp of oil in a nonstick pan over medium heat. Crack eggs into the pan and cook until the white is just set and the yolk is still runny.

8. Stage

To serve, add rice to a bowl and top with one fried egg. Add your desired toppings (carrot, zucchini, mushroom, beef, spinach, and bean sprouts) arranging around the yolk. Repeat with 3 more bowls and serve with prepared sauce.