Sheet Pan Bibimbap

Steps

1. Cook the rice according to your preferred method (the speaker recommends soaking it for 10 minutes before cooking).
2. Chop vegetables into bite-sized pieces and assemble them in quadrants on a sheet pan.
3. Place half of the sweet potatoes cut into 'half moon' shapes onto the sheet pan, ensuring they are in a single layer to caramelize properly.
4. Roast the spring vegetables (including kale) at 450 degrees Fahrenheit. Pull out more delicate items like the spring ones earlier than heartier items like the sweet potatoes.
5. As the first tray roasts, prepare a second sheet pan with rice and eggs for cooking.
6. When roasting watery vegetables, allow steam to escape after about five or ten minutes of cooking to dry them out.
7. Assemble the preheated tray with the remaining ingredients (sweet potatoes, kale, mushrooms) so they finish cooking at the same time as the eggs.
8. Check the eggs and remove them from the oven as soon as the whites are done; continue roasting until all vegetables are cooked through.
9. Serve a portion of rice topped with roasted vegetables and an egg. Mix in fermented chili paste, sesame oil, kosher salt, and pepper to taste.