Sheet-Pan Bibimbap Recipe (2024)

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Cooking Notes

Shinstigator

Straight gochuchang is very thick and not usually served without thinning with other ingredients. Gochuchang is mixed with soy sauce, sesame oil, rice vinegar, sugar and minced garlic to make the sauce that is mixed into bibimbap. Just google bibimbap gochuchang sauce. Or more simply, just mix with water and sesame oil.

Dustin

For the gochuchang, you want to make a sauce (don't use the straight paste!):2 to 3 tablespoons gochujang paste1½ tablespoons rice vinegar1 tablespoon sesame oil1 tablespoon maple syrupYou can also add a splash of soy sauce.

Judy

I like to press cold, cooked rice into a large, very hot cast iron skillet that’s been coated with sesame oil; I turn the heat down and allow it to crisp, evenly divide and place in heated bowls, then fry the eggs in the same skillet.

Prakash Nadkarni

@Euphemia: To add to my previous note: Traditionally, the crisp rice layer is produced by placing the rice in a fairly heavy and very hot (e.g., oven-heated) stone/ceramic serving bowl, pressing the rice down to ensure good thermal contact. The bowl, whose material has high specific heat, yields its heat to the rice layer sustainedly. This technique requires some care by both the cook and the diner not to burn themselves: the low-slow method, used in Iranian chelo rice, avoids this risk.

mimi

This is a really interesting recipe! In response to another comment pointing out how the browned, crusty rice in bibimbap is made, transitional Korean cooking doesn’t use oven. It’s all done on a stove top, in a thick stone pot for that delicious browned rice on the bottom - called nooroongji. I grew up in Korea and I didn’t start using my oven regularly years into moving to US. But this recipe seems brilliant. I’m all for seeing recipes that mix different cuisines and techniques.

Prakash Nadkarni

@Euphemia - You're right that a quick steam (or microwaving) would separate the clumps of leftover rice into separate grains.But Step 3's heating the resultant rice in a sheet pan for 3-6 minutes to set the egg whites would not produce crisp rice crust, if that's your intention. Crust formation, a combination of caramelization (mostly) plus Maillard reaction, requires slow (20 min+) and low (3/10 on an electric stovetop) heat using a non-stick or oiled/buttered pan.

Kitchen Princess

Eggs cooked on a sheet pan are actually really good. I add the egg(s) for the last 5 min or so of roasting. The pan is already hot so it doesn’t run and the quality of the sheet pan cooked egg is superb because of the heat on both sides. The best, honestly. Just test the cooking time obviously, learn your oven for this. Mine would probably eviscerate kale at 450 for that long , on topic of oven varieties LOL

Susan

Although not traditional, this sounds interesting. Having said that, I'd point out that bibimbap is mixed with gochujang sauce, not straight up gochujang. Gochujang sauce has mixture of sugar, garlic, vinegar and for me, mirin. If you don't want to make it, you can purchase ready made bibimbap sauce pretty easily at Korean supermarkets. Just keep it in the fridge like ketchup and whenever you like, add it to a bowl of rice. Even with just a fried egg and sesame oil, it's pretty good.

Ann

This is now my new favorite clean out the fridge meal! A sweet potato, a handful of kale, a quarter cabbage, some aging carrots, and a zucchini. Fried some tofu cubes, too. Made Maangchi's "vinegared soy-hot pepper paste seasoning sauce". Crisping the rice was a huge favorite - made a big pot of brown rice in the pressure cooker then spread it out immediately on a hot sheet pan where it crisped wonderfully. Served with kimchi and cucumbers and some shredded raw cabbage with lime & gochugaru.

Lynn D.

Eggs are protein

RM

Re: straight gochujang vs. gochujang sauce. This is a matter of preference and there's not one more "authentic" way than the other. Half of my Korean family prefers the sauce and the other half will always opt for straight gochujang. Of course, if you want to go with simple gochujang, it helps to have smooth home-made gochujang instead of the BRICK that I've had in my fridge forever.

KCL

Next time I would double the veggies and use both sheet pans for cooking them if I want four servings. Then I can avoid cooking the rice and eggs in a sheet pan and just crisp the rice in a heated cast iron and quickly fry the eggs in a nonstick pan instead. Also making the gochujang sauce someone else recommended was definitely worth it over thick paste form.

Laura Savini

We loved this but we certainly did not have crispy rice. For my oven, next time I will cook the rice longer and put the eggs in for just two or three minutes. The eggs cooked much faster than the rice warmed/crisped.

Prakash Nadkarni

RE: protein -- mykoreankitchen.com/bibimbap-korean-mixed-rice-with-meat-and-assorted-vegetables/ uses ground beef (25-30g/person, you can increase it). The basic Korean flavor combination of soy sauce, sesame (both oil and seeds), sugar and garlic in the recipe works for any meat or even firm tofu; just cut the meat thinly so that it cooks quickly.

radishriot

I would think that we should probably trust the Korean on the straight up gochujang add. Most traditional Korean restaurants serve it straight up on the side. The recipe is delicious as is. Thank you Eric. <3

Jan Freed

I am guessing that when you remove the second pan from the oven, cracking eggs onto that pan will cook the eggs without returning to the oven. That means the rice will not have a chance to heat. We shall see!

myramyra

I used straight up Gochujang and it was great. I used day old rice, sweet potato, broccoli, onion, and shiitakes. Loved this simple fast meal.

PP

I would not do gochujang sauce with vinegar for bibimbap. Sesame oil, sesame seeds and (optional) drizzle of soy sauce (optional) a pinch of sugar are more conventional. Vinegar is most commonly used with gochujang when making sauce for spicy noodles such as bibimgooksu (spicy wheat noodles) or bibimnaengmyun (spicy buckwheat noodles).

Alice Ann

Cook time was a bit long for my taste. May try 425 next time. Instead of egg, I marinated some tofu in an improvised Korean barbecue sauce and cooked it with the veggies. Still experimenting with the best way to get crispy rice.

Kat

We enjoy all the different flavors of this recipe and I've made it twice. The second time I stopped trying to fit everything on the sheet, which is almost impossible to do. More dishes to wash, but less stress trying make it all fit. I also used canola oil instead of olive- I found the flavors shine better. Finally, if you do use multiple cooking sheets, put the eggs/rice sheet on the top rack and move the top sheet to the bottom- that way the rice will get better heat and crunch.

Cait

This recipe is perfect. 11/10

Jessie

Made this tonight subbing frozen spinach for the kale (second sheet pan with spinach and chopped Beyond Meat sausage on top—convection worked well to blow off some water). Side of kimchi from our kimchi 3 ways session with family a la Eric Kim. Easy meal to put together with what you have at home, and adjustable enough for my kids to pick and choose what to put in their bowls. Winner

Megan

My family and I loved this. I would make two sweet potatoes, as one wasn't enough for four servings. The eggs were overcooked, and I'll make them on the stove top the next time I make this. I also followed the previous comments and made this classic gochujang bibimbap sauce (easy on the sugar) for the top. https://mykoreankitchen.com/bibimbap-sauce/

fc

This recipe is awesome, an easy way to get a large portion of fresh vegetables into one meal. And tasty without needing a lot of extra ingredients. So many people in NYT comments get hung up on traditional methods and need to relax. Think about all the other dishes you like to cook that have traditional and shortcut methods. And if your gochujang is too thick just mix it with a little hot water.

mimi

This is a wonderful recipe but I have a few minor gripes. First, it’s nowhere near four servings - 2 adults and a toddler polished this off easily. Veggies are difficult to not crowd on the pan - I ended up using the bottom pan for kale only, and I didn’t even have potatoes. Rice becomes hard baked, which is fine, but difficult to mix. The dish is pretty dry - I used instant miso soup to moisten (as Koreans do). Also, Koreans use straight gochujang in bibimbap all the time, people!

Maria R

This has become my go-to meal. I make it regularly for dinner, because so many veggies (!) and just enough meat. Had friends here for a birthday weekend, and made it the first night they were here. When trying to decide what to make on the second night, they requested this again. Their pronouncement was “restaurant quality”. I used kale, carrots, mushrooms, peppers, bok choy, winter squash (IMHO the more variety the better!) and chicken marinated in soy sauce and sesame oil. Gorgeous!

Anna

Used broccoli. Big sheet pan. Scant 1/2 teaspoon salt for all. Tossed veg around 20 min in. Could just heat up rice in microwave and do two sunny side up eggs in a pan. Followed gochugan sauce per comments: 2-3 tbs gochugan, 2 tbs rice vinegar; 3/4 tsp maple syrup; 1 tbs sesame oil; splash for soy sauce. Homemade kimchi. Awesome way to eat roasted veggies.

r

I'm Korean and have never made "gochujang sauce" with bibimbap, nor have I ever had it at Korean restaurants, just straight-up gochujang is fine.

Pick Yer Pocket on the Peninsula

A favorite. However, I've taken to cooking the rice and then, separately, eggs in a cast iron pan on the stove top and using two small sheet pans in the oven. More control and easier timing. Crispy rice and crispy edged egg whites with runny yolks. Do the eggs last and give them your full attention. You want runny yolks.

Carter

The kale can cook a lot faster than the other veggies. If you double the recipe it's good to put the kale and mushrooms on one sheet and the onions and sweet potatoes on the other. This is a great meal prep recipe:- double veggies & rice, skip the eggs- divide into containers- fry an egg fresh at lunch time

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Sheet-Pan Bibimbap Recipe (2024)

FAQs

Why does bibimbap taste so good? ›

As the word suggests, the unique characteristic of bibimbap is that it is mixed. When several foods that can be eaten individually are mixed together, they become a different food than the first one. It is a mixture by rubbing of various foods, and you can feel the taste of each ingredient.

Do you need to mix bibimbap? ›

Bibim (비빔) translates as “mixed,” and bap (밥) means “cooked rice,” so bibimbap literally means “mixed rice.” Before eating it you're supposed to mix everything all together.

Does bibimbap use raw egg? ›

Preparing bibimbap

Shiitake mushrooms may be marinated first in soy sauce, sesame oil and garlic; beef is left in a similar marinade, with a little sugar. Bibimbap is usually topped with a fried egg, but a raw egg yolk (or whole egg) can also be used.

What is the flavor profile of bibimbap? ›

Kimchi or other fermented veggies, as well as pickled ingredients, lend added depth while the gochujang—Korea's iconic fermented red chili pepper paste—imbues the bowls with a smoky, savory, slightly sweet, slightly spicy flavor profile.

Is Korean bibimbap healthy? ›

Healthy Korean dishes include the famous bibimbap, a hearty rice bowl topped with loads of vegetables and meat. The balance of carbs, protein and nutritious vegetables make bibimbap a well-balanced meal.

What is bibimbap in english? ›

The word bibimbap means stirred or mixed rice. It is served as a bowl of rice with more ingredients on it.

What is the broth served with bibimbap? ›

Local specialities such as hwangpomook (mung bean jelly, coloured yellow using gardenia fruit), Sunchang gochujang (a chilli-infused bean paste) and jeopjang (a soy sauce fermented for over five years) all make their way into Jeonju bibimbap, which is usually served with a side bowl of kohngnamul guk (soybean sprout ...

What is the best pair for bibimbap? ›

Beaujolais, a French wine made from the Gamay grape, would be a delightful pairing with Bibimbap. This wine is known for its light body and high acidity, which can cut through the richness of the egg and meat in the dish.

Do Koreans eat bibimbap with a spoon? ›

When considering how to eat bibimbap, however, most Koreans prefer eating with a spoon. Not only is a spoon easier to control, but it helps you scoop up giant mouthfuls.

What are the brown things in bibimbap? ›

If you're wondering what that long stranded brown vegetable in your bibimbap is, it's a classic Korean side dish called gosari. The hardest part is not making it but finding it.

Can you use sushi rice for bibimbap? ›

Starting with a base of our Short Grain Sushi Rice, this bowl is loaded with vegetables, marinated Korean beef and bibimbap sauce made with classic gochujang sauce. Perhaps the best known versions of bibimbap come from the South Korean cities of Jeonju, Jinju and Tongyeong.

Does bibimbap have bulgogi in it? ›

Nowadays, you'll find Bibimbap with all sorts of meat toppings but the traditional version is made with thinly sliced beef. The beef seasoning is usually a slightly toned down version of Bulgogi (Korean Marinated Beef). We don't need big flavour on the beef because the Bibimbap Sauce adds tons of flavour.

What do the colors of bibimbap mean? ›

The Symbolism of Bi Bim Bap

Black: Dark food, like certain mushrooms or nori seaweed, are representative of North and the kidneys. Red: Red or orange food, like Korea's iconic gochujang pepper paste, represent South and the heart. Green: Green foods, like cucumber or leafy vegetables, stand for East and the liver.

What do you serve with bibimbap? ›

I like to serve my bibimbap with extra sauce, sliced green onions, and kimchi on the side and mix them in as I eat. Feel free to skip these components, or add them to your bowl from the get-go.

Why do people like bibimbap? ›

First, the dish is relatively easy to make. Bibimbap requires only a few ingredients, readily available at home. Secondly, the dish is popular because of increased travel to Korea. Thirdly, the Korean wave that is sweeping the world has certainly played a role in the popularization of bibimbap and other Korean dishes.

Why do you like bibimbap? ›

The dish is also nutritious as it helps digestion and fat burning. Another positive is the wide variety of toppings, making bibimbap appealing to lovers of meat, vegetables and spicy food.

Why do you love bibimbap? ›

Korean cuisine is full of comfort food, and bibimbap might be the champion. How could you not find comfort in a steamy bowl of rice, a perfectly poached egg and little piles of colorful flavor scattered all around? It's even fun to say! Go ahead, you know you want to - bi-bim-bap.

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