Eric Kim’s Sheet-Pan Bibimbap with Roasted Fall Vegetables
Jenny Huang
PUBLISHED January 18, 2023
I call this sheet-pan bibimbap because all of the cooking, from start to finish, happens on two 18 × 13-inch rimmed baking sheets. Where ordinarily you would pan-fry each individual vegetable separately to maintain those satisfying color blocks, then make an omelet and slice it, and even marinate some bulgogi for the meat component. Roasting everything on a sheet pan means you can just set it and forget it. It’s bibimbap for the patient but lazy.
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