Sheet Pan Bibimbap

Bibimbap using sheet pan in an oven.

Ingredients

As-needed	Rice (or replace with grain of your choice)
1 per-serving	Egg
As-needed	Meat (Your choice of protine)
As-needed	Vegetables (sliced not too thick.)
4 tbsp	Gochujang
2 tbsp	Sesame Oil
2 tbsp	Soy sauce
2 tbsp	Toasted Sesame Seeds
As-needed	Hot sauce
As needed	Honey / Sugar

Arrange vegetables on the sheet pan, each vegetable in their own section. Make sure not to layer them, as this will prevent proper caramelization.

Drizzle olive oil, salt and pepper, may be bit of MSG if you are being adventurous.

I usually stir fry them, seasoning accordingly

Make rice. Drizzle olive oil on a second sheet pan, spread rice over half. Crack egg on the other half. Cook ~5 minutes in the oven.

Make sure not to over cook the eggs. We are looking for a very runny yolk consistency.

Mix gochujang, soy sauce, honey, hot sauce, sesame oil and sesame seeds in a bowl very well.

Add rice to the bowl, add vegetables as neat pile on top, and same with meat. Cover with the egg, and add Sauce as needed.

Mix very well with a chop-stick / spoon before digging in.