Sheet Pan Korean Bibimbap with Beef and Veggies
This sheet pan bibimbap is insanely yummy and shockingly easy to make. Bibimbap is a Korean rice dish with white rice, different types of vegetables, tender sliced meat marinated in Korean spices, all with a fried egg on top. Mix everything together and you have a hearty, filling and healthy bowl of amazing Korean flavors.
Bibimbap bowls may look complicated with all their components but making them in a sheet pan makes them easy for anyone. You add a layer of rice to the sheet pan, arrange the veggies on one half of the pan and the marinated meat on the other. Then, you bake!
I always add a fried egg once the rice mixture comes out of the oven. It’s an extra step but so worth it.
For more Korean inspired recipes try my Bulgogi Beef with Soba Noodles or Cheese Tteokbokki.
❤️ Why You’ll Love Sheet Pan Bibimbap:
- Great way to use leftover rice.
- Full of flavor.
- Add your favorite veggies.
- Make less spicy for kids or more spicy for adults.
- Perfect for the entire family- including those who are baby led weaning.
🍲 Ingredients
Jasmine or Short-Grain Rice
Carrot
Zucchini
Shiitake Mushrooms
Soy Sauce
Sesame Oil
Beef (Ribeye or Sirloin)
Sugar
Garlic
Ginger
Fried Egg
Gochujang
Sesame Seeds
Green Onions
👩🍳 How to Make Sheet Pan Bibimbap
- Preheat your oven to 400°F.
- Spread the cooked rice evenly on a large sheet pan.
- In their own sections on the sheet pan, arrange the julienned carrots, zucchini, and sliced shiitake mushrooms in neat piles. Drizzle soy sauce and sesame oil over the vegetables. Season with salt and pepper. Toss each vegetable section to coat them in the seasoning.
- In a large bowl, mix soy sauce, sugar, sesame oil, minced garlic, and grated ginger. Add the thinly sliced beef to marinade in the sauce.
- In another section on the sheet pan, lay out the thinly sliced beef and pour the sauce over the beef.
- Place the sheet tray in the preheated oven and roast for about 15-20 minutes or until the vegetables are tender and the beef is cooked through. You can toss the vegetables and beef halfway through the cooking time for even cooking.
- While the sheet pan is in the oven, fry eggs in a second pan or on a griddle.
- Once everything is done cooking, remove the baking sheet from the oven.
- Assemble in a bowl with the rice, roasted veggies, beef, fried egg and any other topping you’d like, such as a teaspoon of gochujang on the side for those who enjoy extra spice. Mix everything to well combine.
🪄 Tips and Tricks
- Make sure to give each vegetable and the beef it’s own space on your sheet pan. You can mix veggies with the beef halfway cooking through to ensure an even cook.
- Cut veggies into small pieces prior to baking if serving to children. Cut the beef thinly.
- Serve vegetables, beef and rice separately for babies and toddlers or mix like normal.
🗒 Substitutions
- Add spinach, bell peppers, green beans, red onion or sweet potatoes. Whatever vegetable you need to use up!
- Use coconut aminos in place of soy sauce for gluten-free.
🗒 Serving Suggestions
- This is a perfect standalone meal. I suggest serving with dumplings and kimchi.
👝 How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
🤔 Common Questions
This recipe is dairy-free as is.
To make gluten-free replace the soy sauce with coconut aminos.
I prefer top sirloin or ribeye because it’s incredibly tender and absorbs the flavors very well.
Sheet Pan Bibimbap
Ingredients
- 2 cups cooked jasmine or short-grain rice
- 1 large carrot julienned
- 1 zucchini julienned
- 1 cup shiitake mushrooms sliced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- salt and pepper to taste
For the Beef
- 1 pound beef, ribeye or sirloin sliced thinly
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 2 cloves garlic
- 1 teaspoon grated ginger
For the Toppings
- 4 fried eggs
- Gogujang (Korean red pepper paste) for serving
- sesame seeds for garnish
- sliced green onions for garnish
Instructions
- Preheat your oven to 400°F.
- Spread the cooked rice evenly on a large sheet pan.
- In separate sections on the sheet pan, arrange the julienned carrots, zucchini, and sliced shiitake mushrooms. Drizzle soy sauce and sesame oil over the vegetables. Season with salt and pepper. Toss each vegetable section to coat them in the seasoning.
- In a large bowl, mix soy sauce, sugar, sesame oil, minced garlic, and grated ginger. Add the thinly sliced beef to marinade in the sauce.
- In another section on the sheet pan, lay out the thinly sliced beef and pour the sauce over the beef.
- Place the sheet pan in the preheated oven and roast for about 15-20 minutes or until the vegetables are tender and the beef is cooked through. You can toss the vegetables and beef halfway through the cooking time for even cooking.
- While the sheet pan is in the oven, fry eggs in a separate pan or on a griddle.
- Once everything is cooked, remove the sheet pan from the oven.
- Assemble in a bowl with the rice, roasted veggies, beef, fried egg and any other topping you'd like, such as gochujang on the side for those who enjoy extra spice.
