Sheet-Pan Bibimbap

Measure and rinse 1 cup of white rice under cold water.

Add the rinsed rice to a rice cooker with 1 cup of water and let it soak for about 10 minutes.

Turn on the rice cooker to cook the rice.

Tear mushrooms by hand and spread them in a quadrant on a sheet pan.

Scrub sweet potatoes and cut them into 1/2-inch thick half-moons. Arrange them on the sheet pan.

Halve a red onion and slice it into 1/4-inch thick half-moons. Add to the sheet pan.

Coarsely chop Tuscan kale (stems and leaves) and place it in the last quadrant of the pan.

Drizzle the vegetables generously with olive oil, then season with salt and pepper. Toss to coat.

Roast in a preheated oven at 450°F (230°C) for 20 to 25 minutes, until caramelized.

While vegetables roast, preheat a second sheet pan. Drizzle with olive oil and spread the cooked rice on one side.

Crack 4 eggs onto the other side of the pan. Season with salt and pepper.

Five minutes before the vegetables are done, place the rice and egg pan in the oven. Bake at 450°F (230°C) for 3 to 6 minutes, until the egg whites are set but yolks are runny.

To serve, scoop rice into a bowl and top with the roasted vegetables and a fried egg.

Drizzle with gochujang and toasted sesame oil to your liking.

Mix everything together in the bowl and enjoy.