Vegetable Bibimbap

Roasted Vegetable Bibimbap

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.


Butternut squash
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
2 eggs
1/2 cup mung bean sprouts
1/2 lime wedge


  1. Prepare rice and set aside to cool.
  2. Preheat oven to 400°F.
  3. Peel squash and cut it in half, separating the neck from the bottom.
  4. 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.)
  5. Whisk together 1 Tbl canola oil, soy sauce, brown sugar and sambal oelek.
  6. 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.)
  7. Spread broccoli rabe on a second baking sheet.
  8. Place the mushrooms in a large bowl.
  9. Pour one-quarter of the sauce over squash in the pan.
  10. Pour half on the broccoli rabe in the other pan.
  11. Pour the final quarter over the mushrooms in the bowl.
  12. Toss vegetables until evenly coated.
  13. Place pan with squash in the oven and set the timer for 10 minutes.
  14. 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.
  15. Set timer for 15 minutes.
  16. When 15 minutes are up, open oven and add pan with broccoli rabe. (There are now two pans in the oven.)
  17. Set timer for 7 minutes.
  18. When 7 minutes are up, remove both pans from the oven.
  19. Cover vegetables until ready to serve.
  20. Just before serving, heat 1/2 Tbl canola oil and the 1/2 tsp sesame oil in a wide skillet over medium heat.
  21. Press rice into the skillet, making a thick cake.
  22. Let cook without disturbing about 5 minutes, until a golden brown crust forms on the bottom.
  23. While the crispy rice is cooking, fry the eggs. Heat a large skillet over medium-high heat.
  24. Add enough canola oil to liberally coat pan.
  25. Crack in 2 eggs and sprinkle with salt.
  26. Tilt pan so oil runs over edges of egg whites.
  27. Lower heat to medium-low and cook 1 minute.
  28. Sprinkle with about 1/4 teaspoon soy sauce, cover and cook another minute, until whites are set.
  29. To serve, use a spatula to scoop out rice and divide it among 2 bowls, ensuring that everyone gets some of the crispy part.
  30. Top with vegetables, including any marinade left on the baking sheets, and place 1 fried egg on top of vegetables in each bowl.
  31. Garnish with sprouts or shoots, pickles (if using) and lime.
  32. 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.

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