This vegetable Bibimbap recipe is adapted from Martha Rose Shulman’s recipe in the New York Times. It’s super simple to prepare. If you’re a good multi-tasker, it could take as little as 45 minutes.
1 Tbl canola oil
1 Tbl soy sauce
1/2 Tbl brown sugar
1 tsp sambal oelek
4 oz fresh shiitake mushrooms, stems removed and cut in half
1/2 bunch broccoli rabe, thick stems removed and discarded
1/2 tsp toasted sesame oil (optional)
1/2 cup rice, uncooked
1/2 cup mung bean sprouts
1/2 lime wedge
- Prepare rice and set aside to cool.
- Preheat oven to 400°F.
- Peel squash and cut it in half, separating the neck from the bottom.
- Slice the neck into 1/2″ thick rectangles; scoop out seeds and slice rest of squash to 1/2″ thick. You’ll end up with twice as much squash as you need for this recipe, so seal and save the remainder for another time. (Seeds for roasted butternut squash seeds.)
- Whisk together 1 Tbl canola oil, soy sauce, brown sugar and sambal oelek.
- Place half the squash on one side of the baking sheet. The squash should be very compact. They can be touching a little but not overlapping. (You’ll only need half the squash for this recipe. Save the cleaned squash for another meal.)
- Spread broccoli rabe on a second baking sheet.
- Place the mushrooms in a large bowl.
- Pour one-quarter of the sauce over squash in the pan.
- Pour half on the broccoli rabe in the other pan.
- Pour the final quarter over the mushrooms in the bowl.
- Toss vegetables until evenly coated.
- Place pan with squash in the oven and set the timer for 10 minutes.
- When 10 minutes are up, remove squash pan from oven, quickly add mushrooms, and return pan to oven. Mushrooms can be slightly touching but not overlapping.
- Set timer for 15 minutes.
- When 15 minutes are up, open oven and add pan with broccoli rabe. (There are now two pans in the oven.)
- Set timer for 7 minutes.
- When 7 minutes are up, remove both pans from the oven.
- Cover vegetables until ready to serve.
- Just before serving, heat 1/2 Tbl canola oil and the 1/2 tsp sesame oil in a wide skillet over medium heat.
- Press rice into the skillet, making a thick cake.
- Let cook without disturbing about 5 minutes, until a golden brown crust forms on the bottom.
- While the crispy rice is cooking, fry the eggs. Heat a large skillet over medium-high heat.
- Add enough canola oil to liberally coat pan.
- Crack in 2 eggs and sprinkle with salt.
- Tilt pan so oil runs over edges of egg whites.
- Lower heat to medium-low and cook 1 minute.
- Sprinkle with about 1/4 teaspoon soy sauce, cover and cook another minute, until whites are set.
- To serve, use a spatula to scoop out rice and divide it among 2 bowls, ensuring that everyone gets some of the crispy part.
- Top with vegetables, including any marinade left on the baking sheets, and place 1 fried egg on top of vegetables in each bowl.
- Garnish with sprouts or shoots, pickles (if using) and lime.
- Serve immediately.
This Roasted Vegetable Bibimbap recipe serves two.
Approximately 442 calories per serving.
*Peeling, cleaning and chopping the squash can be time-consuming, especially if you’re saving the seeds to roast. But boy is it worth it.