Sheet Pan Bibimbap
Grab your favorite large bowls and prepare to be amazed at how easy and flavorful this Sheet Pan Bibimbap is! In 20 minutes you will have a traditional Korean dish that's delicious, feeds a lot of people and is totally satisfying.
Print
Pin
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.