Sheet-Pan Bibimbap

1. Preheat Oven and Prepare Vegetables

Preheat your oven to 450 degrees, positioning the racks in the top and bottom thirds. Arrange the oyster mushrooms, sweet potato slices, red onion, and chopped kale into separate quadrants on a large sheet pan. Drizzle 3 tablespoons of olive oil over them, then season with kosher salt and black pepper. Toss each vegetable in its quadrant to coat evenly.

2. Roast Vegetables

Roast the vegetables on the top rack of the oven for 20 to 25 minutes. The sweet potatoes should become fork-tender, the onions and mushrooms will caramelize slightly, and the kale will turn crispy without burning. In the last 5 minutes of roasting, place another large sheet pan on the bottom rack to heat up.

3. Prepare Rice and Eggs

Once the vegetables are nearly done, remove the heated sheet pan from the oven, drizzle it with the remaining 3 tablespoons of olive oil, and spread the cooked rice over half of the pan. On the other half, crack the eggs. Bake this until the egg whites are just set while the yolks remain runny, about 3 to 6 minutes.

4. Assemble Bowls

Divide the rice evenly among four bowls. Arrange the roasted vegetables neatly on top of the rice in piles. Using a spatula, carefully slide an egg onto each bowl. Finish by drizzling 1 teaspoon of toasted sesame oil and adding a dollop of gochujang to each bowl. Mix everything together and serve with a side of kimchi if desired.