Sheet-Pan Bibimbap

cooking.nytimes.com

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

6 ounces oyster mushrooms, torn into bite-size pieces

1 medium sweet potato (about 6 ounces), scrubbed and thinly sliced into half-moons

1 small red onion (about 6 ounces), thinly sliced crosswise into half-moons

3 packed cups coarsely chopped Tuscan or curly kale (from 1 small bunch)

6 tablespoons olive oil

Kosher salt and black pepper

4 cups cooked medium-grain white rice, preferably cold leftovers

4 large eggs

4 teaspoons toasted sesame oil, plus more to taste, for serving

4 teaspoons gochujang, plus more to taste, for serving

Kimchi, for serving (optional)

Directions at cooking.nytimes.com

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