Bibimbap is a Korean rice dish that is often made using sauteed vegetables. However, this recipe attempts to make your night even simpler by cooking everything on sheet pans in the oven!

The great thing about bowl recipes is that you can follow the recipe or supplement ingredients with your favorite veggies, proteins, and flavors! Simply use what’s in season! This recipe doesn’t call for added protein besides the classic soft egg on top, but the dish is traditionally made with beef. Feel free to cook beef with your favorite seasonings and add to the bowl before mixing.

WHAT YOU’LL NEED

• 6 ounces shiitake mushrooms
• 1 medium sweet potato
• 1 small red onion
• 1 small bunch curly kale, coarsely chopped
• 6 tablespoons olive oil, divided
• Kosher salt and black pepper
• 4 large eggs
• 4 cups cooked medium-grain white rice
• Kimchi, for serving (optional)

For the sauce:

• 2 tablespoons gochujang
• 1 tablespoon toasted sesame oil
• Sugar (to taste, up to 1 tablespoon)
• 1 tablespoon water
• 1 tablespoon toasted sesame seeds
• 1 teaspoon rice vinegar or apple cider vinegar
• 1 teaspoon minced garlic

Gochujang makes a classic sauce for bibimbap. But, if you want something with less kick, keep it mellow with a simple soy sauce or tamari-based sauce! Choose your spice level here.

INSTRUCTIONS

1. Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees Fahrenheit.
2. Separate mushrooms, sweet potatoes, onion, and kale into four sections on a large sheet pan. Drizzle 3 tablespoons olive oil over veggies and season with salt and pepper. Do not mix the veggies together. Instead, carefully toss each kind of veggie separately until coated.
3. Spread veggies out in their quadrant of the sheet pan. The goal is to roast not steam, so be sure to leave space between ingredients on pan. Place tray in oven for 20-25 minutes or until sweet potato is tender and kale is crispy but not burnt.
4. If making eggs in oven, warm another sheet pan on the bottom rack. When there are 5 minutes left on veggie timer, take warmed pan out of the oven. Carefully drizzle with olive oil and crack four eggs onto pan. Transfer to the oven and bake until yolk is still runny but egg whites are set.
5. While vegetables are in the oven, combine the ingredients for the sauce in a bowl. Mix well.
6. To assemble, add rice to bowl then veggies. Carefully place an egg on top and drizzle with sauce. Admire your creation. Then mix all ingredients together and enjoy!

Recipe inspired by Eric Kim from NYT Cooking