Name: Sheet Pan Bibimbap Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Korean
Ingredients: 1/2 lb. bean sprouts; 1 bunch spinach; 2 1/2 tbsp. sesame oil, divided; 3 cloves garlic, minced (2 for sauce, 1 for bibimbap sauce); 1/2 tbsp. sesame seeds, plus 1 tsp.; 1/2 tsp. kosher salt; 2 tbsp. gochujang; 1 tbsp. rice vinegar; 1 tbsp. sesame oil; 1 tbsp. soy sauce; 1 clove garlic, minced; 1 tsp. sesame seeds; 1 tbsp. brown sugar; 1 large carrot, julienned; 1 medium zucchini, halved and sliced into half-moons; 1/2 lb. shiitake mushrooms, sliced; Vegetable or canola oil, for tossing; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/4 cup soy sauce; 2 cloves garlic, minced; 1/2 tbsp. grated ginger; 1 tbsp. sesame oil; 1 tbsp. brown sugar; Pinch of kosher salt; 7-8 grinds of freshly ground black pepper; 1 lb. ribeye or short rib, thinly sliced; 4 large eggs; Cooked rice, for serving; 1 tbsp. vegetable or canola oil (for frying eggs)

Jump to Recipe

Introduction

Sheet Pan Bibimbap offers a vibrant and flavorful take on the classic Korean rice bowl, all prepared on a single pan for easy cooking and clean-up. This recipe combines tender marinated beef, roasted vegetables, and crisp-seasoned greens, topped with a perfectly cooked egg and a savory gochujang sauce.

The image shows two white bowls filled with bibimbap, each containing distinct layers arranged in sections. At the center of each bowl is a sunny-side-up egg with a bright yellow yolk, topped with a swirl of reddish-brown chili sauce. Surrounding the egg are layers of thinly sliced cooked beef, dark green sautéed spinach, lightly browned mushrooms, sliced pale green zucchini, orange shredded carrots, white and yellow bean sprouts, all on a bed of white rice. Each bowl has a pair of wooden chopsticks resting beside it, one with red tips and the other with green tips. On the white marbled surface around the bowls are a white bowl filled with a dark red dipping sauce with a white spoon, a white bowl of sautéed bright green spinach, a white bowl with yellow bean sprouts, and a baking tray lined with foil holding slices of roasted zucchini. A light beige cloth is placed on the right side of the setup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 lb. bean sprouts
1 bunch spinach
2 1/2 tbsp. sesame oil (divided)
3 cloves garlic, minced (divided)
1/2 tbsp. sesame seeds (divided)
1/2 tsp. kosher salt
2 tbsp. gochujang
1 tbsp. rice vinegar
1 tbsp. soy sauce (plus 1/4 cup for beef marinade)
1 tbsp. brown sugar (divided)
1 large carrot, julienned
1 medium zucchini, halved and sliced into half-moons
1/2 lb. shiitake mushrooms, sliced
Vegetable or canola oil
Kosher salt and freshly ground black pepper
1/2 tbsp. grated ginger
1 lb. ribeye or short rib, thinly sliced
4 large eggs
Cooked rice, for serving

Instructions

Step 1: Prepare banchan (seasoned vegetables). Bring 6 cups of salted water to a boil in a large pot. Prepare a large ice bath in a bowl. Blanch the bean sprouts for 1 to 2 minutes until just cooked, then remove with tongs and immediately shock in the ice bath. Drain and set aside. Repeat the same process for the spinach, then roughly chop once cooled.
Step 2: In a small bowl, mix 2 1/2 tablespoons sesame oil, 2 cloves minced garlic, 1/2 tablespoon sesame seeds, and 1/2 teaspoon kosher salt. Divide the sauce evenly between the bean sprouts and spinach, tossing each to coat well. Set aside.
Step 3: For the bibimbap sauce, whisk together gochujang, rice vinegar, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 clove minced garlic, 1 teaspoon sesame seeds, and 1 tablespoon brown sugar in a small bowl. Set aside to allow flavors to meld.
Step 4: Preheat oven to 400ºF (200ºC). In a medium bowl, toss the carrot, zucchini, and shiitake mushrooms separately with just enough vegetable oil to coat, then season with salt and pepper. Arrange each vegetable in its own quadrant on a sheet pan ensuring good contact with the pan surface.
Step 5: Wipe out the medium bowl, then whisk together 1/4 cup soy sauce, 1 tablespoon sesame oil, 2 cloves minced garlic, grated ginger, remaining brown sugar, a pinch of kosher salt, and several grinds of black pepper. Add the sliced beef and toss until fully coated in the marinade.
Step 6: Add the marinated beef to the sheet pan alongside the vegetables. Roast everything in the oven for 30 minutes, tossing each section halfway through, until the beef is cooked through and the vegetables start to brown.
Step 7: While the sheet pan is finishing, heat 1 tablespoon of vegetable oil in a nonstick pan over medium heat. Crack the eggs into the pan and cook until the whites are set but yolks remain runny, about 3-4 minutes.
Step 8: To serve, place cooked rice in bowls. Top each with one fried egg, then artfully arrange the roasted carrots, zucchini, mushrooms, beef, spinach, and bean sprouts around the egg yolk. Serve with the prepared bibimbap sauce on the side for drizzling.

Tips & Variations

For a vegetarian version, omit the beef and add extra mushrooms or tofu marinated in the soy-ginger sauce.
Use a rimmed baking sheet to avoid any juices spilling over during roasting.
Adjust the gochujang sauce to taste if you prefer it spicier or milder.
Leftover roasted vegetables and beef make excellent additions to salads or wraps.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the roasted vegetables and beef gently in a skillet or oven, and fry fresh eggs when ready to serve. The rice can be reheated in the microwave with a sprinkle of water to keep it moist.

How to Serve

A white bowl filled with a colorful bibimbap dish arranged in layers, starting with white rice at the bottom. On top, a sunny-side-up egg with a bright yellow yolk sits in the center, partially covered in red chili sauce. Around the egg, there are sections of different ingredients: dark brown cooked beef slices with a glossy texture, green sautéed spinach with a slightly wilted look, thin orange carrot strips, light beige bean sprouts, light green grilled zucchini slices, and dark brown sautéed mushrooms. The bowl is placed on a white marbled surface next to a pair of red and wood chopsticks and a small white bowl filled with more red chili sauce, with a small white spoon inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, you can use other thinly sliced cuts like sirloin or flank steak. Make sure the slices are thin for quick cooking on the sheet pan.

What can I substitute for gochujang if I don’t have it?

You can use a mix of miso paste with a bit of chili powder and a touch of honey or brown sugar to mimic the sweet and spicy flavors of gochujang, though the taste will be slightly different.