Roasted Vegetable Bibimbap
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1small or ½ large butternut squash
- Neutral oil, such as canola or grapeseed oil
- 2tablespoons soy sauce
- 1tablespoon brown sugar
- 2teaspoons gochujang (Korean fermented chile paste) or sambal oelek, more for serving
- 8ounces shiitake mushrooms, stemmed, caps cut in half if large
- 1generous bunch broccoli rabe, thick bottom stems trimmed and discarded
- 1teaspoon toasted sesame oil (optional)
- 5cups cooked white or brown rice, or mixed grains
- 4eggs
- 1cup sprouts or shoots, such as broccoli sprouts, mung bean sprouts or sunflower shoots, for garnish
- ½cup quick cucumber pickles, for garnish (optional; see recipe)
- Lime wedges, for garnish
Nutritional analysis per serving (4 servings)
1165 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 7 grams polyunsaturated fat; 214 grams carbohydrates; 17 grams dietary fiber; 10 grams sugars; 32 grams protein; 669 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Peel the squash and cut it crosswise, separating the long neck from the bulbous bottom part. Slice the neck into ½-inch-thick dominoes; scoop out seeds from the bottom and slice the squash ½ inch thick.
- Step 2
Whisk together 2 tablespoons neutral oil, the soy sauce, brown sugar and gochujang or sambal oelek.
- Step 3
Place squash and mushrooms on one baking sheet, but do not mix them together. Place broccoli rabe on another baking sheet. Divide sauce between the two pans and use your hands to toss the vegetables so they’re evenly coated.
- Step 4
Transfer both pans to the oven. Cook broccoli rabe for 5 to 8 minutes, until collapsed and the thicker parts of the stems are tender. Cook mushrooms for 15 to 20 minutes, until juicy and slightly shrunken, and remove from baking sheet. Return squash to oven and cook 5 to 15 minutes longer, until caramelized and tender. Cover the vegetables with foil until ready to serve.
- Step 5
If you'd like, make crispy-base bibimbap rice: Just before serving, heat 1 tablespoon neutral oil and the sesame oil in a wide skillet over medium heat. Press rice into the skillet, making a thick cake. Let cook without disturbing for 4 to 5 minutes, until a golden brown crust forms on the bottom of the rice. (If you skip this step, use freshly cooked rice instead.)
- Step 6
While the crispy rice is cooking, fry the eggs: Heat a large skillet over medium-high heat. Add enough neutral oil to liberally coat pan. Crack in 2 eggs and sprinkle with salt. Tilt the pan so some of the oil runs over the edges of the egg whites, lower heat to medium-low and cook 1 minute. Sprinkle with about ¼ teaspoon water (or soy sauce), cover and cook another minute, until whites are set. Carefully remove to a plate. Repeat with remaining eggs.
- Step 7
To serve, use a spatula to scoop out rice and divide it among 4 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, passing gochujang or sambal oelek at the table.
Private Notes
Comments
Say it isn't so Martha! Your last recipe! Every week you are my go to person for recipes. My folders are bursting with them and my kitchen and bookshelves are crowded with your cookbooks. I make your quiches almost every week as they are a quick grab of healthy food on busy weeks. I have done your lasagnas, soups- you name it.
You will be missed as you are the first NYT cook I go to every week.
This was very good as written. The roasted veggies with the sauce were amazing, given how simple the ingredients. Will definitely make again as it wasn't nearly as time-consuming as I originally thought it would be.
I've never crisped rice like this, and it was so worth taking the time (it took twice as long as the recipe suggested). Added vegetables out of the garden: roasted eggplant and sweet potato, sauteed kale, plus some daikon and spicy bamboo shoots. Delicious!
Served with miso soup with tofu and scallions.
this was excellent. Next time I would use more sauce for the vegetables. Crispy rice was nice, but too much
Very delicious! The rabe so bitter, a great combination with the sauce. I couldn’t be bothered to roast so I sliced the squash very thin, steamed in a skillet, took it out, fried the mushrooms in the same skillet, then did the rabe in the same skillet, re added the other veggies and the sauce. I put a lot of garlic in the sauce also.
My new favorite dinner. The 2 times I've made it, I used delicata squash, Brussels sprouts, broccolini, and shiitakes, roasting the broccolini for about 10 minutes and everything else for 20. It's dolsot bibimbap I was craving (after "BIBIMBAP" came up as a NYT crossword answer!) so I've been cooking the crispy rice for nearly 10 minutes (adding a little sprinkle of soy sauce) and then cracking an egg over the top and stirring. I skipped sprouts and lime the 2nd time but recommend the pickles!