Sheet Pan Bibimbap

NYT Cooking, Eric Kim

Ingredients

• 6 oz oyster mushrooms, torn into bite-size pieces
• 1 medium sweet potato, scrubbed and thinly sliced into half moons
• 1 small red onion, thinly sliced crosswise into half moons
• 3 packed cups coarsely chopped kale (1 bunch)
• 6 tablespoons olive oil
• Salt and black pepper
• 4 cups cooked medium-grain white rice
• 4 large eggs
• 4 teaspoons toasted sesame oil, plus more to taste
• 4 teaspoons gochujang
• Kimchi

Preparation

1. Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.
2. On a large sheet pan (or two), arrange the mushrooms, sweet potato, red onion, and kale into 4 separate quadrants.
   1. Drizzle the vegetables with 3 tablespoons of olive oil, season with salt and pepper, and toss to coat, keeping the vegetables separate. Try not to crowd the vegetables; you want them to brown, not steam. Roast on the top rack till the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized, and the kale is crispy but not burnt, 20-25 minutes.
   2. Meanwhile, place another sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes. Watch carefully, this time may depend on your oven.
   3. To serve, divide the rice evenly among 4 bowls. Now divide the vegetables evenly as well, placing them into 4 neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoonful of gochujang. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside.