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Sheet-Pan Bibimbap Recipe - NYT Cooking

cooking.nytimes.com · 930 words · saved by 1 readers

Bibimbap, the Korean mixed rice dish, is a kaleidoscope of flavors and textures The popular dish has multiple origin stories and, like banchan and kimchi, many variations Cooks who ordinarily keep namul (seasoned vegetable) banchan in the fridge may add them to a bowl with leftover rice and seasonings like spicy-sweet gochujang and nutty sesame oil, for example

Yield:4 servings 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)…

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