Sheet-Pan Bibimbap Recipe (2024)



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes


Straight gochuchang is very thick and not usually served without thinning with other ingredients. Gochuchang is mixed with soy sauce, sesame oil, rice vinegar, sugar and minced garlic to make the sauce that is mixed into bibimbap. Just google bibimbap gochuchang sauce. Or more simply, just mix with water and sesame oil.


For the gochuchang, you want to make a sauce (don't use the straight paste!):2 to 3 tablespoons gochujang paste1½ tablespoons rice vinegar1 tablespoon sesame oil1 tablespoon maple syrupYou can also add a splash of soy sauce.


I like to press cold, cooked rice into a large, very hot cast iron skillet that’s been coated with sesame oil; I turn the heat down and allow it to crisp, evenly divide and place in heated bowls, then fry the eggs in the same skillet.

Prakash Nadkarni

@Euphemia: To add to my previous note: Traditionally, the crisp rice layer is produced by placing the rice in a fairly heavy and very hot (e.g., oven-heated) stone/ceramic serving bowl, pressing the rice down to ensure good thermal contact. The bowl, whose material has high specific heat, yields its heat to the rice layer sustainedly. This technique requires some care by both the cook and the diner not to burn themselves: the low-slow method, used in Iranian chelo rice, avoids this risk.


This is a really interesting recipe! In response to another comment pointing out how the browned, crusty rice in bibimbap is made, transitional Korean cooking doesn’t use oven. It’s all done on a stove top, in a thick stone pot for that delicious browned rice on the bottom - called nooroongji. I grew up in Korea and I didn’t start using my oven regularly years into moving to US. But this recipe seems brilliant. I’m all for seeing recipes that mix different cuisines and techniques.

Prakash Nadkarni

@Euphemia - You're right that a quick steam (or microwaving) would separate the clumps of leftover rice into separate grains.But Step 3's heating the resultant rice in a sheet pan for 3-6 minutes to set the egg whites would not produce crisp rice crust, if that's your intention. Crust formation, a combination of caramelization (mostly) plus Maillard reaction, requires slow (20 min+) and low (3/10 on an electric stovetop) heat using a non-stick or oiled/buttered pan.

Kitchen Princess

Eggs cooked on a sheet pan are actually really good. I add the egg(s) for the last 5 min or so of roasting. The pan is already hot so it doesn’t run and the quality of the sheet pan cooked egg is superb because of the heat on both sides. The best, honestly. Just test the cooking time obviously, learn your oven for this. Mine would probably eviscerate kale at 450 for that long , on topic of oven varieties LOL


Although not traditional, this sounds interesting. Having said that, I'd point out that bibimbap is mixed with gochujang sauce, not straight up gochujang. Gochujang sauce has mixture of sugar, garlic, vinegar and for me, mirin. If you don't want to make it, you can purchase ready made bibimbap sauce pretty easily at Korean supermarkets. Just keep it in the fridge like ketchup and whenever you like, add it to a bowl of rice. Even with just a fried egg and sesame oil, it's pretty good.


This is now my new favorite clean out the fridge meal! A sweet potato, a handful of kale, a quarter cabbage, some aging carrots, and a zucchini. Fried some tofu cubes, too. Made Maangchi's "vinegared soy-hot pepper paste seasoning sauce". Crisping the rice was a huge favorite - made a big pot of brown rice in the pressure cooker then spread it out immediately on a hot sheet pan where it crisped wonderfully. Served with kimchi and cucumbers and some shredded raw cabbage with lime & gochugaru.


Re: straight gochujang vs. gochujang sauce. This is a matter of preference and there's not one more "authentic" way than the other. Half of my Korean family prefers the sauce and the other half will always opt for straight gochujang. Of course, if you want to go with simple gochujang, it helps to have smooth home-made gochujang instead of the BRICK that I've had in my fridge forever.

Lynn D.

Eggs are protein


Next time I would double the veggies and use both sheet pans for cooking them if I want four servings. Then I can avoid cooking the rice and eggs in a sheet pan and just crisp the rice in a heated cast iron and quickly fry the eggs in a nonstick pan instead. Also making the gochujang sauce someone else recommended was definitely worth it over thick paste form.

Laura Savini

We loved this but we certainly did not have crispy rice. For my oven, next time I will cook the rice longer and put the eggs in for just two or three minutes. The eggs cooked much faster than the rice warmed/crisped.

Prakash Nadkarni

RE: protein -- uses ground beef (25-30g/person, you can increase it). The basic Korean flavor combination of soy sauce, sesame (both oil and seeds), sugar and garlic in the recipe works for any meat or even firm tofu; just cut the meat thinly so that it cooks quickly.


I would think that we should probably trust the Korean on the straight up gochujang add. Most traditional Korean restaurants serve it straight up on the side. The recipe is delicious as is. Thank you Eric. <3


I've made this exactly according to recipe AND have also cooked the egg and crisped the rice separately (not in the over as directed) and I prefer stop top prep for the rice and eggs. This is a got to recipe for me that I come back to often.


This was great- as with others I changed around the veg to suit my tastes. We did thinly sliced sweet potatoes, carrots cut on the bias, broccoli florets, and onion wedges, and mushrooms. I also marinated thinly sliced chicken thighs. I put the rice in earlier with chicken on the other half. Did eggs last. I’ll probably do eggs in a pan next time. Everything was done within 20 minutes and I made up a sauce with chili garlic sauce, sesame oil, soy sauce, and vinegar. Was delicious!


I made this last night and I should've watched the video first. But it came out very tasty just the same. I added raw cucumber rounds and they were a great addition. I am curious what vegetables were in the Spring Bibimbap in the video?


Question: Does anyone use parchment paper on sheet pan? Thanks.

low carb lady

This is one of my favorite recipes. Added to my rotation. I altered this easily to my low carb high fat macros/way of eating. Cauliflower rice, siracha mayo. Oh my, divine.


We didn't have rice, so subbed quinoa. Still tasted great and gave some extra protein! Excited for leftovers and to make again

Jan Freed

I am guessing that when you remove the second pan from the oven, cracking eggs onto that pan will cook the eggs without returning to the oven. That means the rice will not have a chance to heat. We shall see!


I used straight up Gochujang and it was great. I used day old rice, sweet potato, broccoli, onion, and shiitakes. Loved this simple fast meal.


I would not do gochujang sauce with vinegar for bibimbap. Sesame oil, sesame seeds and (optional) drizzle of soy sauce (optional) a pinch of sugar are more conventional. Vinegar is most commonly used with gochujang when making sauce for spicy noodles such as bibimgooksu (spicy wheat noodles) or bibimnaengmyun (spicy buckwheat noodles).

Alice Ann

Cook time was a bit long for my taste. May try 425 next time. Instead of egg, I marinated some tofu in an improvised Korean barbecue sauce and cooked it with the veggies. Still experimenting with the best way to get crispy rice.


We enjoy all the different flavors of this recipe and I've made it twice. The second time I stopped trying to fit everything on the sheet, which is almost impossible to do. More dishes to wash, but less stress trying make it all fit. I also used canola oil instead of olive- I found the flavors shine better. Finally, if you do use multiple cooking sheets, put the eggs/rice sheet on the top rack and move the top sheet to the bottom- that way the rice will get better heat and crunch.


This recipe is perfect. 11/10


Made this tonight subbing frozen spinach for the kale (second sheet pan with spinach and chopped Beyond Meat sausage on top—convection worked well to blow off some water). Side of kimchi from our kimchi 3 ways session with family a la Eric Kim. Easy meal to put together with what you have at home, and adjustable enough for my kids to pick and choose what to put in their bowls. Winner


My family and I loved this. I would make two sweet potatoes, as one wasn't enough for four servings. The eggs were overcooked, and I'll make them on the stove top the next time I make this. I also followed the previous comments and made this classic gochujang bibimbap sauce (easy on the sugar) for the top.


This recipe is awesome, an easy way to get a large portion of fresh vegetables into one meal. And tasty without needing a lot of extra ingredients. So many people in NYT comments get hung up on traditional methods and need to relax. Think about all the other dishes you like to cook that have traditional and shortcut methods. And if your gochujang is too thick just mix it with a little hot water.

Private notes are only visible to you.

Sheet-Pan Bibimbap Recipe (2024)


How healthy is bibimbap? ›

Customize Your Own Bibimbap Bowls

It must be noted, though, that bibimbap by nature is quite healthy with rice and colorful vegetables plus meat, fish, egg, or tofu—providing a low-calorie dish that is high in fiber, carbohydrates, and protein.

Do you put raw egg in bibimbap? ›

Preparing bibimbap

Shiitake mushrooms may be marinated first in soy sauce, sesame oil and garlic; beef is left in a similar marinade, with a little sugar. Bibimbap is usually topped with a fried egg, but a raw egg yolk (or whole egg) can also be used.

Why does bibimbap taste so good? ›

Yellow bean sprouts, egg garnish, white bellflower and muk, brown bracken and shiitake mushrooms, red meat and carrots, and green pumpkins are put in a bowl like flowers. When you mix bibimbap, these things disappear and give it a deep taste.

Do you need a stone bowl for bibimbap? ›

You don't always need a stone bowl to enjoy a nice Bibimbap but some people can't eat without it. It doesn't have to be Korean food!

Is bibimbap good for weight loss? ›

Bibimbap. This traditional dish consists of rice with assorted vegetables and meat on top. It is a complete meal in itself that keeps you full for long time and helps in losing weight.

Do Koreans eat bibimbap with a spoon? ›

Choose a spoon over chopsticks.

When considering how to eat bibimbap, however, most Koreans prefer eating with a spoon. Not only is a spoon easier to control, but it helps you scoop up giant mouthfuls.

What are the brown things in bibimbap? ›

If you're wondering what that long stranded brown vegetable in your bibimbap is, it's a classic Korean side dish called gosari. The hardest part is not making it but finding it.

How do Koreans eat bibimbap? ›

Eat the mixture with a spoon instead of chopsticks.

Koreans traditionally don't eat rice with chopsticks. A spoon is best for scooping up heaping mouthfuls of the bibimbap. Chopsticks can help you pile more ingredients onto your spoon.

What is bibimbap in english? ›

Bibim (비빔) translates as “mixed,” and bap (밥) means “cooked rice,” so bibimbap literally means “mixed rice.” Before eating it you're supposed to mix everything all together.

Is bibimbap and kimbap the same? ›

Bibimbap, a Korean rice dish with gochujang and mixed vegetables, is a very popular dish around the world [20], [21]. Also, kimbap is a Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed), and served in bite-size slices.

What is the best pair for bibimbap? ›

Beaujolais, a French wine made from the Gamay grape, would be a delightful pairing with Bibimbap. This wine is known for its light body and high acidity, which can cut through the richness of the egg and meat in the dish.

Is eating bibimbap everyday healthy? ›

Bibimbap, a popular Korean dish, is often considered a healthy choice for several reasons: Abundance of Vegetables: Bibimbap is loaded with various vegetables like spinach, carrots, bean sprouts, zucchini, and mushrooms.

What is the difference between bibimbap and dolsot? ›

Bibimbap is a mixed variety of vegetables, rice and seasoned beef. Dolsot Bibimbap is slightly different from normal Bibimbap because of the way it is served. Usually, Dolsot Bibimbap is served in a Dolsot pot which is a hot rice pot that contains steamed ingredients such as rice, chestnuts, beans, and so on.

Does bibimbap have a lot of calories? ›

Finding a Bibimbap Recipe

One bibimbap recipe published by the American Heart Association uses not only avocado for a serving of healthy fat but also replaces the rice with cauliflower. This version of bibimbap has 232 calories per serving, with 15 grams of fat, 20 grams of carbohydrates and 9 grams of protein.

How many calories are in a bibimbap? ›

1 servings of bibimbap bowl contains 398 Calories. The macronutrient breakdown is 28% carbs, 39% fat, and 33% protein. This is a good source of proteins (59% of your Daily Value), fiber (17% of your Daily Value), and potassium (21% of your Daily Value).

Is bibimbap low in calories? ›

One cup of this vegetarian bibimbap equals around 200 calories.


Top Articles
Latest Posts
Article information

Author: Kieth Sipes

Last Updated:

Views: 5959

Rating: 4.7 / 5 (47 voted)

Reviews: 94% of readers found this page helpful

Author information

Name: Kieth Sipes

Birthday: 2001-04-14

Address: Suite 492 62479 Champlin Loop, South Catrice, MS 57271

Phone: +9663362133320

Job: District Sales Analyst

Hobby: Digital arts, Dance, Ghost hunting, Worldbuilding, Kayaking, Table tennis, 3D printing

Introduction: My name is Kieth Sipes, I am a zany, rich, courageous, powerful, faithful, jolly, excited person who loves writing and wants to share my knowledge and understanding with you.