This sheet pan bibimbap recipe takes about 30 minutes to make and uses sheet pans to make a traditional Korean bibimbap (비빔밥). I had to use two sheet pans, one for vegetables and one for tofu, but you could technically use one sheet pan to make this bibimbap if it’s large enough.
What is Bibimbap? 비빔밥 or Bibimbap is a popular Korean dish which means “mixed rice” (from “bibim,” meaning “mixed,” and “bap,” meaning “rice”). It normally consists of cooked rice with a mixture of colourful vegetables (like carrots, mushrooms, and zucchini), protein (tofu), and gochujang (Korean chili paste / Korean red pepper paste). Mixing everything with rice is why it’s called Bibimbap aka “mixed rice”.
Recipe for Sheet Pan Bibimbap
Bibimbap is definitely one of my absolute favourite dishes! And making it in the oven with sheet pans while the rice cooks is the easiest recipe you can whip up!
Basically you want to season your tofu and place your cubes of tofu on a lined sheet pan with you prepared vegetables and bake in oven for around 20-25 minutes, tossing halfway, until tender, cooked or caramelized to your liking while your rice cooks (unless you are using leftover rice).
Once the rice is cooked and vegetables with tofu are done, you mix them all together in a bowl and serve with gochujang and create your “mixed rice” bibimbap! Using two sheet pans allows you to make a larger batch so that you can meal prep this sheet pan bibimbap to have all week or for a dinner of 4!
Ingredients
- Carrots
- Zucchini
- Broccoli
- Mushrooms
- Oil
- Salt
- Rice
- Gochujang
- Sesame oil
- Tofu
- Garlic Powder
- Onion powder
- Corn starch
This Sheet Pan Bibimbap is vegan, vegetarian, gluten-free, soy-free (without tofu), nut-free and dairy-free.
How To Make Bibimbap on Sheet Pan
Start making your sheet pan bibimbap by preheating your oven to 425 degrees F.
Begin cutting the tofu into bite-sized pieces and season with garlic, onion powder, and salt. Toss in oil, then coat with cornstarch. Place the tofu pieces onto a lined baking sheet and bake in the oven for around 20-25 minutes or until slightly golden and cooked to your liking. If your sheet pan is very large or has enough room, go to next step to include vegetables on same sheet pan. If not, use two sheet pans and put your tofu in first, before moving onto vegetables.
Next chop carrots, zucchini, broccoli, and mushrooms or other vegetables of your choice. Toss with salt and vegetable oil. Place on another lined baking sheet and roast in the oven for around 20-25 minutes, tossing halfway (along with the tofu) until tender and slightly caramelized or cooked to your liking.
Meanwhile cook your rice in a rice cooker or pot, according to package instructions.
Once the veggies and tofu are done, it’s time to assemble the bibimbap from your sheet pan(s).
In a large serving bowl, add a generous portion of cooked rice (around 1/4 of the amount for one serving). Top with roasted vegetables and baked tofu (for one serving, use around 1/4 of the tofu and the vegetables). Drizzle gochujang and roasted sesame oil on top. Mix it up! Bibimbap means “mixed rice” after all; stir all ingredients together thoroughly using a spoon before serving.
Enjoy your bibimbap right away and save any leftover roasted vegetables, tofu and rice to enjoy later in the week (store in fridge, in a tightly sealed container for up to 4-5 days).
Watch me make it on YouTube here.
Sheet Pan Bibimbap
Equipment
- 1 Sheet Pan or Baking Sheet (or two depending on size)
- 1 Mixing Bowl large
- 1 Knife
- 1 Rice Cooker or Pot
- 1 Mixing Spoon
Ingredients
- 3 carrots 3-4 medium-sized, peeled & julienned
- 1 zucchini julienned
- 4 cups broccoli crowns chopped into small pieces
- 4 cups mushrooms sliced
- 3 tbsp oil
- 1/2 tsp salt
- 2 cups white rice dry short grain
- 4 tbsp gochujang more or less depending on preference, around 1 tbsp per serving
- 4 tsp roasted sesame oil more or less depending on preference, around 1 tsp per serving
Bibimbap Tofu
- 1 block tofu Extra firm, cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1 tbsp oil
- 1 tbsp corn starch
Instructions
- Start making your sheet pan bibimbap by preheating your oven to 425 degrees F.
- Begin cutting the tofu into bite-sized pieces and season with garlic, onion powder, and salt. Toss in oil, then coat with cornstarch. Place the tofu pieces onto a lined baking sheet and bake in the oven for around 20-25 minutes or until slightly golden and cooked to your liking. If your sheet pan is very large or has enough room, go to next step to include vegetables on same sheet pan. If not, use two sheet pans and put your tofu in first, before moving onto vegetables.
- Next chop carrots, zucchini, broccoli, and mushrooms or other vegetables of your choice. Toss with salt and vegetable oil. Place on another lined baking sheet and roast in the oven for around 20-25 minutes, tossing halfway (along with the tofu) until tender and slightly caramelized or cooked to your liking.
- Meanwhile cook your rice in a rice cooker or pot, according to package instructions.
- Once the veggies and tofu are done, it’s time to assemble the bibimbap from your sheet pan(s).
- In a large serving bowl, add a generous portion of cooked rice (around 1/4 of the amount for one serving). Top with roasted vegetables and baked tofu (for one serving, use around 1/4 of the tofu and the vegetables). Drizzle gochujang and roasted sesame oil on top. Mix it up! Bibimbap means “mixed rice” after all; stir all ingredients together thoroughly using a spoon before serving.
- Enjoy your bibimbap right away and save any leftover roasted vegetables, tofu and rice to enjoy later in the week (store in fridge, in a tightly sealed container for up to 4-5 days).
Nutrition
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