Sheet Pan Bibimbap

Course: Lunch

Cuisine: Korean

Diet: Vegetarian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 343kcal

Author: Shruthi Baskaran-Makanju

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!

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Ingredients

1 cup carrots cut into strips
1 cup zucchini cut into strips
1.5 cups mushrooms sliced
1 red bell pepper sliced into thin strips
1 tablespoon sesame oil
1 14-oz block firm tofu cubed
2 tablespoons soy sauce
1 tablespoon gochujang korean chili paste adjust to taste
2 cloves garlic minced
4 eggs
2 cups cooked white rice
½ cup bean sprouts
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

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