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

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

Emmy

This is a go-to meal for us! So easy and delicious. I usually double the vegetables and do this on two sheets, great leftovers! Listen to the reviews about gochuchang vs gochuchang sauce.

claire

Cooked the veg on 2 sheet pans to give adequate space, also took the second batch of kale out after 10 minutes because the first pan resulted in charred and dry kale at 25! Also followed other suggestions of making gochujang sauce rather than the straight paste. This was a 5 star dish, made 4 generous portions for us, I will definitely make it again!

Alex G

I used the leftovers from Yewande Komolafe’s sheet pan gojuchang chicken. I still cooked the mushrooms, onions and kale as described, and didn’t add extra gojuchang since the chicken and veggies from my leftovers already had some. This was 10/10. Amazing lunch.

jbberz

Made this last night. Flavors were good, but 450 was much too hot for this. Kale was crispy, as were potatoes. In the future, I would saute the kale and maybe the sweet potatoes as well. Eggs and rice on sheet pans were fantastic.

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Sheet-Pan Bibimbap Recipe (2024)

FAQs

What's the difference between bibimbap and Kimbap? ›

Bibimbap, a Korean rice dish with gochujang and mixed vegetables, is a very popular dish around the world [20], [21]. Also, kimbap is a Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed), and served in bite-size slices.

Is bibimbap a healthy meal? ›

Customize Your Own Bibimbap Bowls

It must be noted, though, that bibimbap by nature is quite healthy with rice and colorful vegetables plus meat, fish, egg, or tofu—providing a low-calorie dish that is high in fiber, carbohydrates, and protein.

Do you put raw egg in bibimbap? ›

In a regular, shallow bowl

Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Top with a raw egg yolk and gochujang.

What utensil to use for bibimbap? ›

In Korea, chopsticks are commonly used for eating various Korean dishes, including bibimbap and juk (porridge), but the utensils used can depend on the specific dish and personal preference.

Why do Koreans eat bibimbap? ›

Ordinary people ate bibimbap on the eve of the lunar new year as the people at that time felt that they had to get rid of all of the leftover side dishes before the new year. The solution to this problem was to put all of the leftovers in a bowl of rice and to mix them together.

Which rice is best for bibimbap? ›

Rice - traditionally served with short grain white rice, can also use sushi rice (which is a short grain rice). Short grain is stickier so it's easier to pick up with chopsticks. Any white or other rice of choice is also fine.

Is it okay to eat bibimbap everyday? ›

Bibimbap is a heart-healthy, adaptable, and satisfying food that people can eat guilt-free every day.

What is the healthiest thing to order at a Korean restaurant? ›

The traditional Korean diet is healthy. It's centered around vegetables, fermented foods like kimchi, soups, rice, and meat or seafood. Healthy Korean food choices include kimchi, seasoned or steamed vegetable side dishes, bibimbap, and konggusku, among many others.

What do Koreans eat bibimbap with? ›

Seasoned meat or fish. A dollop of gochujang (chilli paste), dwenjang (fermented soybean paste) or ganjang (soy sauce). Possibly an egg on top. Bibimbap is a quintessential Korean dish, but the options for what makes its way into the bowl are seemingly limitless — and its history and origin are equally contested.

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 is the brown thing in bibimbap? ›

Earthy, flavorful, and savory, stir-fried fernbrake, or gosari-namul, has always been one of my favorite sidedishes. I always have it in my bibimbap and I regularly have it as a side dish to rice.

What is the brown stuff in bibimbap? ›

Gosari namul is a traditional Korean side dish made with edible fern known as fernbrake or bracken fiddleheads. It is seasoned with soy sauce and minced garlic among other things and has a meaty texture. It is commonly served in traditional bibimbap!

Do you need a stone bowl for bibimbap? ›

You don't always need a stone bowl to enjoy a nice Bibimbap but some people can't eat without it. It doesn't have to be Korean food!

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.

Do Koreans eat bibimbap with spoon or chopsticks? ›

Koreans traditionally don't eat rice with chopsticks. A spoon is best for scooping up heaping mouthfuls of the bibimbap. Chopsticks can help you pile more ingredients onto your spoon. If you don't want your rice to get crispy, use your spoon to scrape the bottom of the bowl every so often while you eat to mix it up.

Is kimbap just Korean sushi? ›

The name kimbap (gimbap) translates as seaweed (kim) and rice (bap). You might also hear kimbap being called 'Korean sushi' due to the similarity in appearance, but it's a shame to call kimbap this, as kimbap has its own distinctiveness.

What is the difference between bibimbap and deopbap? ›

While there are exceptions, doepbap generally is a rice bowl type where a little bit of saucy toppings is eaten with a spoonful of rice without being completely mixed like bibimbap.

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