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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