Korean Sheet Pan Bibimbap
on Jun 16, 2022
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Sheet pan cooking is an easy and efficient way to get dinner on the table. This Sheet Pan Bibimbap has all of the flavors you love and is ideal for busy weeknights.
The next time you’re craving Korean bibimbap, make this homemade sheet pan recipe! It comes together easily and your family will love the flavors.
What’s Bibimbap?
Bibimbap is a popular Korean dish consisting of rice, seasoned veggies, and marinated beef. It has a wonderful sweet and savory flavor. Traditional bibimbap is topped with a sunny-side up fried egg.
Ingredients You’ll Need
- thinly sliced beef
- mushrooms
- carrots
- spinach
- green onions
- soy sauce
- sesame oil
- brown sugar
- garlic
- vegetable oil
- salt
- gochujang
- sesame seeds
- water
- rice vinegar
- garlic
- eggs
- steamed rice
How to Make Sheet Pan Bibimbap
- combine the soy sauce, sesame seed oil, brown sugar, minced garlic, and a pinch of salt.
- Add the sliced beef and mushrooms to the bowl. Toss with the marinade until evenly coated. Spread onto one side of a parchment paper-lined baking sheet.
- Prepare the carrots and green onions by tossing each vegetable separately with a teaspoon of oil and adding a light sprinkling of salt before adding to the sheet pan.
- The spinach will roast faster than the other vegetables so it should be placed on a separate sheet pan .
- Place the two sheet pans into the preheated oven at 400°F. Cook the spinach for about 3-5 minutes, or until crispy. Bake the meat, mushrooms and other vegetables for about 20 minutes, stirring at the 10-minute mark until the mushrooms are browned and the carrots are tender-crisp.
- In a small bowl, combine the gochujang, brown sugar, toasted sesame seeds, 1 tablespoon toasted sesame seed oil, water, rice, vinegar, and minced garlic. Stir well to combine and set aside.
- Remove the vegetables from the oven. In a non-stick skillet over medium heat, add 1 tablespoon of vegetable oil and carefully crack four eggs into the pan. Cook for about 3-4 minutes until the whites are firm but the yolk is still runny. Set aside.
- Place the steamed rice into a bowl and place a fried egg in the center. Arrange the Korean slaw, roasted mushrooms, beef and assorted vegetables around the egg. Top with the prepared bibimbap sauce. Mix the ingredients well and enjoy!
What Are the Other Meat Choices?
Bibimbap is typically made with beef. You can easily replace the beef with pork, chicken, turkey, fish, or shellfish.
Other Vegetables for Bibimbap
Mushrooms, carrots, spinach, and bean sprouts are often served with bibimbap. If these aren’t your favorite veggies, go ahead and use what you have on hand. Some great options include:
- Zucchini
- Bell Peppers
- Onions
- Kale
How To Serve Bibimbap
Bibimbap is typically served in a hot stone bowl. Part of the fun is to stir the fried egg into the bibimbap so the yolk coats the rice, meat, and veggies. If you like spicy food, add some chili pepper paste too!
What Is The Difference Between Dolsot Bibimbap And Bibimbap?
The main difference between these two types of bibimbap is how they’re served. Bibimbap is typically served in a stone bowl, while Dolsot bibimbap is served in a hot rice pot called a Dolsot pot.
Easy Sheet Pan Bibimbap Recipe
Ingredients
Meat and Vegetables
- 4 oz thinly sliced beef
- 1 pound mushrooms, sliced
- 8 oz carrots, peeled and sliced
- 4 oz spinach
- 1 bunch green onions, sliced
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon garlic, minced
- vegetable oil
- salt, to taste
Bibimbap Sauce
- 2 tablespoon gochujang
- 1 tablespoon brown sugar
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil
- 1 tablespoon water
- 1 teaspoon rice vinegar
- 1 teaspoon garlic, minced
Garnishes
- 4 eggs, 1 for each bowl
- 4 cups steamed rice
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the soy sauce, 2 tablespoons of sesame seed oil, brown sugar, minced garlic, and a pinch of salt.
- Add the sliced beef and mushrooms to the bowl. Toss with the marinade until evenly coated. Spread onto one side of a parchment paper-lined baking sheet.
- Prepare the carrots and green onions by tossing each vegetable separately with a teaspoon of oil and adding a light sprinkling of salt before adding to the sheet pan.
- The spinach will roast faster than the other vegetables so it should be placed on a separate sheet pan .
- Place the two sheet pans into the preheated oven. Cook the spinach for about 3-5 minutes, or until crispy. Bake the meat, mushrooms and other vegetables for about 20 minutes, stirring at the 10-minute mark until the mushrooms are browned and the carrots are tender-crisp.
- In a small bowl, combine the gochujang, brown sugar, toasted sesame seeds, 1 tablespoon toasted sesame seed oil, water, rice, vinegar, and minced garlic. Stir well to combine and set aside.
- Remove the vegetables from the oven. In a non-stick skillet over medium heat, add 1 tablespoon of vegetable oil and carefully crack four eggs into the pan. Cook for about 3-4 minutes until the whites are firm but the yolk is still runny. Set aside.
- Place the steamed rice into a bowl and place a fried egg in the center. Arrange the Korean slaw, roasted mushrooms, beef and assorted vegetables around the egg. Top with the prepared bibimbap sauce. Mix the ingredients well and enjoy!
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
