Description
Sheet Pan Bibimbap is a vibrant Korean-inspired dish featuring oven-roasted vegetables and marinated beef, served over steamed rice with a perfectly fried egg on top. This one-pan meal combines tender ribeye, seasoned bean sprouts and spinach, and a flavorful homemade bibimbap sauce, making it an easy yet authentic and satisfying dinner.
Ingredients
Scale
Banchan (Side Vegetables)
- 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
Bibimbap Sauce
- 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
Vegetables for Roasting
- 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
Beef Marinade and Protein
- 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
Additional Ingredients
- 4 large eggs
- Cooked rice, for serving
- 1 tbsp. vegetable or canola oil (for frying eggs)
Instructions
- Prepare Banchan (Blanching Vegetables): Bring 6 cups of salted water to boil in a large pot. Prepare a large bowl of ice water for an ice bath. Add bean sprouts to boiling water, blanch for 1-2 minutes until just cooked, then remove with a spider or tongs and immediately transfer to ice bath to stop cooking. Drain thoroughly and set aside. Repeat this blanching process for the spinach, then roughly chop the spinach once cooled.
- Season Blanched Vegetables: In a small bowl, combine 2 1/2 tablespoons sesame oil, 2 cloves minced garlic, 1/2 tablespoon sesame seeds, and 1/2 teaspoon kosher salt. Divide the sauce in half. Place bean sprouts in one bowl and toss with half the sauce. Do the same with the spinach in another bowl. Toss well to coat each vegetable evenly and set aside.
- Make Bibimbap Sauce: In a separate small bowl, whisk together 2 tablespoons gochujang, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 clove minced garlic, 1 teaspoon sesame seeds, and 1 tablespoon brown sugar until smooth. Set aside to allow flavors to meld.
- Prepare Vegetables for Roasting: Preheat your oven to 400°F (200°C). In a medium bowl, toss julienned carrot, sliced zucchini, and shiitake mushrooms each separately with just enough vegetable or canola oil to lightly coat them. Season each with kosher salt and freshly ground black pepper to taste. On a sheet pan, arrange these vegetables in separate quadrants ensuring they have direct contact with the pan for proper roasting.
- Marinate Beef: Wipe out your mixing bowl, then whisk together 1/4 cup soy sauce, 1 tablespoon sesame oil, 2 cloves minced garlic, 1/2 tablespoon grated ginger, 1 tablespoon brown sugar, a pinch of kosher salt, and 7-8 grinds of black pepper. Add the thinly sliced ribeye or short rib to this marinade, tossing thoroughly to coat all pieces evenly.
- Roast Beef and Vegetables: Add the marinated beef to the sheet pan alongside the vegetables or mix in after planning the quadrants if preferred. Place the sheet pan in the preheated oven and roast for 30 minutes, tossing each quadrant halfway through cooking. The beef should be cooked through and the vegetables nicely browned.
- Fry Eggs: Just before removing the pan from the oven, heat 1 tablespoon of vegetable or canola oil in a nonstick skillet over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny, about 2-3 minutes.
- Assemble Bibimbap Bowls: Spoon cooked rice into four bowls. Top each bowl with one fried egg. Arrange the roasted carrot, zucchini, shiitake mushrooms, cooked beef, seasoned spinach, and bean sprouts around the egg yolk. Serve each bowl with a drizzle or side of the prepared bibimbap sauce and enjoy immediately.
Notes
- You can substitute short rib for ribeye for a more traditional flavor and texture.
- Feel free to add other vegetables like sliced bell peppers or mushrooms based on preference and seasonality.
- If you prefer a fully cooked egg yolk, cook the eggs longer or scramble them.
- Adjust gochujang quantity in the sauce to your spice preference.
- Use fresh ginger for best flavor in the marinade.
- This recipe can be adapted to use instant pot or stovetop for cooking beef, but roasting maximizes flavor and texture.
- Leftover bibimbap ingredients can be stored separately in airtight containers for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Korean
Keywords: bibimbap, sheet pan meals, Korean recipes, roasted vegetables, beef bibimbap, gochujang, one pan dinner, easy Korean recipe
