Sheet-Pan Bibimbap Recipe - Kosher

Servings: 4

Yield: 4 main-dish portions

Prep Time: 20 minutes

Cook Time: 25 minutes

Difficulty: Medium

Cooking Vessel: Sheet pan, oven

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Ingredients

Vegetables & Protein:

2 cups broccoli florets

1 medium zucchini, sliced into half-moons

1 red bell pepper, thinly sliced

1 cup shredded carrots

1 block (14 oz) firm tofu, pressed and cubed

2 tbsp olive oil

1 tsp kosher salt

½ tsp black pepper

Sauce:

3 tbsp kosher-certified gochujang

1 tbsp sesame oil

1 tbsp soy sauce (use tamari for gluten-free)

1 tbsp rice vinegar

1 tsp honey or agave syrup

1 garlic clove, minced

For Serving:

2 cups cooked white or brown rice

2 green onions, thinly sliced

1 tbsp sesame seeds

1 fried egg per serving (optional, kosher eggs)

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Instructions

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.

2. Toss tofu and vegetables with olive oil, salt, and pepper in a large bowl. Spread evenly on the sheet pan.

3. Roast for 20–25 minutes, flipping tofu and stirring vegetables halfway through, until tofu is golden and vegetables are tender.

4. Whisk together gochujang, sesame oil, soy sauce, rice vinegar, honey, and garlic in a small bowl.

5. Divide cooked rice into bowls. Top with roasted vegetables and tofu. Drizzle sauce over each portion.

6. Optional: garnish with green onions, sesame seeds, and a fried egg. Serve immediately.

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Notes

Avoid mushrooms and all fungi, as per your Torah-based kosher interpretation.

All ingredients should be kosher-certified.

Sheet-pan cooking ensures even roasting and minimal cleanup.