MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sheet-Pan Bibimbap
 Categories: Mushrooms, Potatoes, Vegetables, Rice
      Yield: 4 servings

      6 oz Oyster mushrooms; in
           - bite-size pieces
      1 md Sweet potato; scrubbed, thin
           - sliced in half-moons
      1 sm Red onion; thin sliced
           - crosswise in half-moons
      3    Packed cups coarse chopped
           - Tuscan or curly kale
      6 tb Olive oil
           Salt & black pepper
      4 c  Cooked medium-grain white
           - rice; (cold leftovers)
      4 lg Eggs
      4 ts Toasted sesame oil; more to
           - taste, to serve
      4 ts Gochujang; more to taste, to
           - serve
           Kimchi; to serve (optional)

  Position racks in the top and bottom thirds of the oven and set
  oven @ 450 F/232 C.

  On a large sheet pan, arrange the mushrooms, sweet potato, red
  onion, and kale into four separate quadrants. Drizzle the
  vegetables with 3 tb of the olive oil, season with salt and pepper,
  and toss to coat, keeping the types of vegetables separate. Try to
  not crowd the vegetables; you want them to brown, not steam. Roast
  on the top rack until the sweet potato is fork-tender, the onion
  and mushrooms are slightly caramelized and the kale is crispy but
  not burnt, 20 to 25 minutes.

  Meanwhile, place another large sheet pan on the bottom rack to
  heat. When the vegetables are almost done cooking, in the last
  5 minutes or so, remove the heated pan from the oven and evenly
  drizzle the remaining 3 tb of olive oil on it. Spread the rice over
  half of the pan. Crack the eggs onto the other half and carefully
  transfer to the oven. Bake until the whites are just set and the
  yolks are still runny, 3 to 6 minutes (this time may vary depending
  on your oven, so watch it carefully).

  To serve, divide the rice evenly among four bowls. Now divide the
  vegetables evenly as well, placing them in four neat piles over
  each portion of rice. Use a spatula to slide the eggs over the
  vegetables. Drizzle each bowl with 1 ts of sesame oil and dollop
  with 1 ts of gochujang, adding more if desired. Mix everything
  together with a spoon or chopsticks before diving in, and serve
  kimchi alongside, if you prefer.

  Recipe by Eric Kim

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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