MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sheet-Pan Bibimbap
Categories: Mushroomd, Potatoes, Vegetables, Rice
Yield: 4 servings

6 oz Oyster mushrooms; in
- bite-size pieces
1 md Sweet potato; scrubbed, thin
- sliced in half-moons
1 sm Red onion; thin sliced
- crosswise in half-moons
3 Packed cups coarse chopped
- Tuscan or curly kale
6 tb Olive oil
Salt & black pepper
4 c Cooked medium-grain white
- rice; (cold leftovers)
4 lg Eggs
4 ts Toasted sesame oil; more to
- taste, to serve
4 ts Gochujang; more to taste, to
- serve
Kimchi; to serve (opt)

Position racks in the top and bottom thirds of the oven
and set oven @ 450ºF/232ºC.

On a large sheet pan, arrange the mushrooms, sweet
potato, red onion and kale into four separate quadrants.
Drizzle the vegetables with 3 tablespoons of the olive
oil, season with salt and pepper, and toss to coat,
keeping the types of vegetables separate. Try to not
crowd the vegetables; you want them to brown, not steam.
Roast on the top rack until the sweet potato is
fork-tender, the onion and mushrooms are slightly
caramelized and the kale is crispy but not burnt, 20 to
25 minutes.

Meanwhile, place another large sheet pan on the bottom
rack to heat. When the vegetables are almost done
cooking, in the last 5 minutes or so, remove the heated
pan from the oven and evenly drizzle the remaining 3
tablespoons of olive oil on it. Spread the rice over
half of the pan. Crack the eggs onto the other half and
carefully transfer to the oven. Bake until the whites
are just set and the yolks are still runny, 3 to 6
minutes (this time may vary depending on your oven, so
watch it carefully).

To serve, divide the rice evenly among four bowls. Now
divide the vegetables evenly as well, placing them in
four neat piles over each portion of rice. Use a spatula
to slide the eggs over the vegetables. Drizzle each bowl
with 1 teaspoon of sesame oil and dollop with 1 teaspoon
of gochujang, adding more if desired. Mix everything
together with a spoon or chopsticks before diving in,
and serve kimchi alongside, if you prefer.

By: Eric Kim

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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