Recipe Index

Ingredients

• 6 ounces oyster mushrooms, torn into bite-size pieces
• 1 medium sweet potato (about 6 ounces), scrubbed and thinly sliced into half-moons
• 1 small red onion (about 6 ounces), thinly sliced crosswise into half-moons
• 3 packed cups coarsely chopped Tuscan or curly kale (from 1 small bunch)
• 6 tablespoons olive oil
• Kosher salt and black pepper
• 4 cups cooked medium-grain white rice, preferably cold leftovers
• 4 large eggs
• 4 teaspoons toasted sesame oil, plus more to taste, for serving
• 4 teaspoons gochujang, plus more to taste, for serving
• Kimchi, for serving (optional)

Method

1. Heat the oven until it is properly hot for roasting, and line a large sheet pan with parchment.
2. Tear the oyster mushrooms into bite-size pieces, slice the sweet potato into thin half-moons, and slice the red onion into crosswise half-moons.
3. Spread the mushrooms, sweet potato and red onion over the sheet pan, drizzle them with some of the olive oil, and season them with kosher salt and black pepper.
4. Roast the vegetables until the sweet potato softens and the mushroom edges crisp, turning the pieces once so both sides colour.
5. Scatter the chopped kale over the pan with another drizzle of olive oil and return the pan to the oven until the kale wilts and crisps slightly at its edges.
6. Push the vegetables to the sides, spread the cooked white rice over the cleared centre of the pan in an even layer, and let the rice roast until its underside turns crisp.
7. Crack the eggs over the rice and vegetables and return the pan to the oven until the whites set around still-soft yolks.
8. Drizzle the toasted sesame oil over the whole pan, spoon the bibimbap onto plates, and serve it with gochujang and kimchi for each person to add to taste.

Total: 0h 35m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data