Sheet-pan bibimbap with roasted fall vegetables from Korean American: Food that Tastes Like Home (page 150) by Eric Kim

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Notes about this recipe

  • Chibblywibbly on April 06, 2026

    Always easy, delicious and great way to use odds and ends. Fried an egg for top instead of raw yoke.

  • Stephenn31 on December 08, 2022

    Easy recipe and a great way to use up left over fall veggies. I used what was available in the fridge, and used the kalbi sauce with some leftover beef to add the protein instead of an egg yolk

  • Dannausc on May 02, 2022

    45 minutes was too long for roasting the veggies, and the mushrooms and onions got quite charred. Next time I think I’d reduce the time to 30 minutes. Other than that, it was quite easy and good; a good way to use up veggies from the garden. Worth a repeat.

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