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đ Why you’ll love this recipe
One of my close friends is Korean American, and his mom makes the most delicious food ever (like the one time she whipped up a seven course meal in no time using a bunch of stuff in the fridge on Christmas morning). This sheet pan bibimbap tries to capture that same magicâcrispy tofu, roasted veggies, and all those classic Korean flavorsâready in just 35 minutes. And just like she did, you can easily swap in whatever youâve got on hand for a meal thatâs both delicious and flexible!
Loaded with veggies. It’s a satisfying meal that’s filled with protein from tofu and eggs and a great way to get your veggies in. Delicious Korean flavors. Enjoy the flavors of soy sauce, sesame oil, and fermented soybean paste that are a staple in Korean culture. Great way to use leftover rice. Day old rice just has a nice, fluffy texture that goes better with bibimbap than freshly cooked rice.
Variations & Substitutions
Vegetables. I used carrots, zucchini, mushrooms, bell peppers, and bean sprouts for this recipe, but feel free to swap in your favorite vegetables like spinach, sweet potatoes, or broccoli. Tofu. For added protein. Use firm or extra firm tofu as it holds its shape well during roasting and will result in crispy edges and a chewy texture. White rice. Got some day-old rice? Perfect! Cold rice is your best friend for this recipeâit keeps its texture better than fresh, so you get fluffy bites every time. Got more old rice? Make this quick fried rice or Nigerian fried rice! Sesame oil. Toasted sesame oil is ideal for adding a nutty, aromatic finish. Soy sauce. Use tamari for a gluten-free option. Gochujang. A staple in Korean cuisine, it’s also known as Korean soybean paste. You can easily find it at grocery stores, but you can also use chili garlic sauce if you can’t find it. Eggs. Add fried eggs for added protein. You can skip it to make vegan bibimbap. For garnish. Garnish the bibimbap with green onions and sesame seeds before serving.
đ How to make sheet pan bibimbap
Step 1:Preheat your oven to 400°F (200°C). Place the carrots, zucchini, sliced mushrooms, and red bell pepper on a large sheet pan. Drizzle with 1 tablespoon of sesame oil, and toss to coat. Step 5:Divide the cooked rice among serving bowls. Arrange the roasted vegetables, tofu, and bean sprouts on top of the rice.
Space out the veggies and tofu on the pan; overcrowding them will steam instead of roast, losing that delicious caramelized edge. For crispy tofu bites, give them a toss in a bit more sesame oil and roast them until they have a nice golden crunch. Stir those veggies halfway through roasting to make sure they all get a turn in the hot spots; it makes all the difference in flavor. Add a tiny bit of honey or maple syrup to the gochujang sauce mix. It rounds out the heat and gives a little something extra. Fry the eggs low and slow, then cover the pan for the last minute. This hack sets the whites without overcooking the yolksârunny perfection! If youâre craving a little extra char on the veggies, crank the broiler for a minute or two at the end. Keep an eye on it, though; you want charred, not burnt. To keep the bean sprouts fresh but tender, give them a quick massage with salt and let them sit a bitâthis brings out their natural crunch.
đ´ How to serve sheet pan bibimbap
Let everyone tweak their bowls with extra sesame oil, a splash of soy, or an extra spoonful of gochujang to make it their ownâcustomization is key! I like to serve mine with side dishes like kimchi, seaweed, Korean pickled radish, and some cumin rice for a complete meal.
đ´Storage and reheating suggestions
If you can store the ingredients of sheet pan bibimbap separately, it’s best to do that to keep them fresh for longer. Store them in airtight containers in the fridge for 3-4 days. Then, reheat rice and vegetables in the microwave or stovetop. Then, cook the eggs fresh before eating.
đ´ More Korean-inspired recipes
If you like this recipe, check out my other Korean-inspired recipes: If you tried this recipe, don’t forget to comment and rate! âââââ
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