Sheet-Pan Bibimbap Bowl
Korean rice bowl with roasted vegetables, a runny egg, and spicy gochujang sauce—all made on one sheet pan in under 30 minutes. Customize the veggies to what you have; the magic is in the gochujang-butter drizzle and the fried egg on top.
- Total time
- 28 min
- Servings
- 2
- Calories
- 495
- Protein
- 14g
Ingredients
- 2 cups short-grain white rice (cooked)
- 1 medium carrots, sliced into thin matchsticks
- ½ medium zucchini, sliced into thin matchsticks
- 4 oz shiitake mushrooms, sliced thin
- 2 cups fresh spinach
- 3 tbsp gochujang (Korean red chili paste)
- 1.5 tbsp butter
- 2 whole eggs
Instructions
- 1
Preheat oven to 425°F. Toss carrots, zucchini, and mushrooms with oil, salt, and pepper on a sheet pan, spread in a single layer.
- 2
Roast vegetables for 12 minutes until edges are golden and tender.
- 3
Divide cooked rice between two bowls. Stir gochujang and butter together in a small bowl until combined.
- 4
Wilt spinach in a skillet over medium-high heat for 60 seconds with a pinch of salt, then set aside.
- 5
In the same skillet, fry two eggs over medium heat until whites set but yolks still jiggle, about 4 minutes.
- 6
Top each rice bowl with roasted vegetables and spinach. Drizzle gochujang-butter sauce over top, then slide a fried egg onto each bowl. Serve immediately.
Tools you’ll need
- large sheet pan
- two medium bowls
- small mixing bowl
- 12-inch skillet
- spatula
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