Sheet-Pan Bibimbap
with Yams & Carrot-Kale Banchan
Bibimbap is a Korean rice dish with a bounty of toppings, from seasoned vegetables to gochujang – and often beef or runny eggs. Our plant-based version features creamy, sweet Japanese yams and a simple carrot-kale banchan. "Bibim" translates to "mixing," so go ahead and stir before you dig in.
Nutrition (per serving)
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INGREDIENTS
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 1 Japanese yam, cut into 1/4-inch thick half moons
- 4 oz curly kale, destemmed and roughly chopped
- 1 tbsp toasted sesame oil (divided)
- 2 carrot, peeled and peeled into ribbons
- 1 tbsp white sesame seeds (divided)
- 1 garlic clove, peeled and grated (divided)
- 2 tbsp seasoned rice vinegar (divided)
- 15 g gochujang
- 1 tsp turbinado sugar
- 8.8 oz precooked brown rice
- 1 tbsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine tofu, yam, 1 tbsp vegetable oil, and a pinch of salt and pepper on baking sheet. Roast until tender and brown in places, 20 to 25 minutes.
In medium bowl, massage kale and just 1 tsp sesame oil until darkened and shiny. Add carrot, just 1 tsp sesame seeds, just half the garlic, just 1 tbsp vinegar, and a pinch of salt. In small bowl, whisk together gochujang, sugar, remaining garlic, remaining sesame oil, remaining vinegar, 1 tbsp water, and a pinch of salt and pepper.
Make small tear at top of rice bag and microwave bag for 1 minute. (TIP: You can also combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Divide rice between bowls. Top with roasted yam, tofu, and carrot-kale banchan. Drizzle with gochujang sauce and sprinkle with remaining sesame seeds. 잘 먹겠습니다!
Massaging kale makes it more tender and easier to digest raw. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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