We’ve been fans of Eric Kim’s quick and easy bibimbap since he first shared it on New York Times Cooking several years ago—it’s the ultimate clean-out-the-fridge dish! So we were long overdue to try the variation from his cookbook, Sheet-Pan Bibimbap with Roasted Fall Vegetables!
Fluffy white rice is topped with a bit of sesame oil and gochujang, then mounds of color-blocked roasted vegetables: golden butternut squash, crispy Tuscan kale, caramelized red onion, sweet red apple, and wild mushrooms.
A raw egg yolk nestled in the center adds a luxurious, creamy element calling you to mix all the ingredients together.
Eric has brilliantly simplified the classic bibimbap process by roasting vegetables on two sheet pans, providing convenience without compromising on flavor.
While relatively similar to his previous iteration, for the NYT version he opts for a fried egg, sweet potatoes (vs butternut squash, and skips the apples.
Book: Korean American page 150
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Gochujang
Pricey Ingredients: —
Hard-to-find: —
Version of the recipe on NYTCooking.com
