Roasted Vegetable Bibimbap


1 butternut squash
vegetable oil
2 tbsp soy sauce
1 tbsp brown sugar
1-2 tsp gochujang
8 oz crimini mushrooms, cut in half and destemmed
1 bunch of broccoli rabe or other bitter greens, bottom stem trimmed
1 tsp toasted sesame oil
2 cups cooked rice
2 eggs
1 cup bean sprouts
lime wedges for garnish


Preheat oven to 400F

Peal squash and cut it width ways, separating the neck from bottom.Cut the bottom half in half and scoop out the seeds. Take both halves and cut into 1/2 inch thick dominoes.

Whisk together oil, soy sauce, brown sugar and gochujang to create a sauce. Adjust the gochujang depending on how spicy you want it.

Place the cut squash and mushrooms on one baking sheet but do not combine. Get another separate baking sheet for the broccoli rabe. Divide sauce and toss with the vegetables.

Transfer pans to oven and cook broccoli rabe for 5-8 minutes, 15-20 for mushrooms or until done. After mushrooms are done, remove from the baking sheet and put the squash back in the oven for 5-15 minutes or until caramelized and tender. Cover vegetables to keep warm.

Before serving, make crispy rice by adding 1 tbsp of vegetable oil and 1 tsp sesame oil to a skillet on medium heat. Press the rice together to create a rice cake and fry for about 4-5 minutes or until golden. Remove from heat when done.

Fry the eggs by heating a skillet on medium high heat and add oil to coat the pan. Crack 2 eggs and add a tilly of salt. Tilt the pan to get oil on the edges of the egg whites and lower heat to medium low. Cook for one minute, then add 1/4 tsp water or soy sauce and cover. Cook for one more minute or until whites are set.

Serve the rice in 2 bowls, top with vegetables and sauce that’s left over and an egg. Garnish with bean sprouts.


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