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Roasted Vegetable Bibimbap

Roasted Vegetable Bibimbap - This bowl has a terrific balance of autumnal flavors and a mix of foliage-inspired colors, with its sweet squash, earthy and juicy shiitakes, and slightly bitter broccoli rabe. All the vegetables are oven-roasted, and you can crisp the rice while they’re cooking, making this a relatively quick and efficient bowl to throw together. Roasted mushrooms are easy and addictive, adding bulk and chew. As for the squash, cutting it into domino-like slabs creates more surface area for caramelization. You can use any winter squash here, such as kabocha (which doesn’t require peeling) or acorn—or even sweet potatoes—just cut them to about the same size, and watch closely during roasting.

Roasted Vegetable Bibimbap Recipe


  • 1 small or ½ a medium-to-large butternut squash (about 1½ pounds)
  • 1 bunch broccoli rabe
  • 8 ounces shiitake mushrooms
  • 2 to 3 tablespoons neutral-tasting oil
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons gochujang or store-bought sambal oelek
  • 1 teaspoon toasted sesame oil (optional)
  • 5 cups cooked white or brown rice or mixed grains, freshly cooked if skipping the rice-crisping step
  • 4 large soft- or crispy-fried eggs
  • 1 cup sprouts or shoots, such as broccoli sprouts, mung bean sprouts, or sunflower shoots, for garnish
  • ½ cup Quick Cucumber Pickles, for optional garnish
  • Lime wedges, for garnish
  • Gochujang Sauce or sriracha, for serving

How to make Roasted Vegetable Bibimbap

  1. Preheat the oven to 400°F.
  2. Trim the ends off of the butternut squash, then cut in half crosswise where the bottom begins to swell. Stand each piece upright on a sturdy cutting board and, with a sharp chef’s knife, carefully cut off the skin in strips, slicing down and working all the way around the squash. (Alternatively, use a vegetable peeler, but be thorough in removing all of the pale white skin.) Slice the bottom part in half lengthwise and scoop out the seeds, then, with the wide, flat side down, slice the squash into strips about ½ inch thick. Cut the top section of squash into ½-inch-thick slabs as well, then stack them on top of each other and cut into thirds or quarters so that they’re about the size of dominoes.
  3. Trim away and discard the tough stems of the broccoli rabe, reserving only the leaves and the flowering parts. Trim the stems off the mushrooms and discard; if large, slice the caps in half.
  4. Whisk together 2 tablespoons of the neutral-tasting oil, the soy sauce, brown sugar, and gochujang. Arrange the prepared squash and mushrooms on one baking sheet, and the broccoli rabe on another. Divide the sauce between the two pans and use your hands to toss the vegetables so that they’re evenly coated. Transfer both pans to the oven. Cook the broccoli rabe for 5 to 8 minutes, until collapsed and the thicker parts of the stems are tender. Cook the squash and mushrooms for 15 to 20 minutes, until the squash is caramelized and tender and the mushrooms are juicy and slightly shrunken (the mushrooms are forgiving—ensuring that the squash is cooked all the way through is the priority). Cover the baking sheets with foil to keep them warm until ready to serve.
  5. To make crispy-base bibimbap rice (optional): Just before serving, heat the remaining 1 tablespoon neutral-tasting oil and the sesame oil in a wide skillet over medium heat. Press the rice into the skillet, making a thick cake. Let cook without disturbing for 4 to 5 minutes, until a golden brown crust forms on the bottom of the rice.
  6. To serve, use a spatula to scoop out the rice and divide it among four bowls, ensuring that everyone gets some of the crispy part. Top with the squash, broccoli rabe, and mushrooms—including any marinade left on the baking sheets—and place 1 fried egg on top of the vegetables in each bowl. Garnish with the sprouts or shoots, pickles, if using, and lime wedges, and serve immediately, passing the Gochujang Sauce at the table.