Sheet-Pan Bibimbap

From here

Ingredients

• 6 ounces oyster mushrooms, torn into bite-size pieces
• 1 medium sweet potato (about 6 ounces), scrubbed and thinly sliced into half-moons
• 1 small red onion (about 6 ounces), thinly sliced crosswise into half-moons
• 3 packed cups coarsely chopped Tuscan or curly kale (from 1 small bunch)
• 6 tablespoons olive oil
• Kosher salt and black pepper
• 4 cups cooked medium-grain white rice, preferably cold leftovers
• 4 large eggs
• 4 teaspoons toasted sesame oil, plus more to taste, for serving
• 4 teaspoons gochujang, plus more to taste, for serving
• Kimchi, for serving (optional)

Instructions

1. Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.
2. On a large sheet pan, arrange the mushrooms, sweet potato, red onion and kale into four separate quadrants. Drizzle the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and toss to coat, keeping the types of vegetables separate. Try to not crowd the vegetables; you want them to brown, not steam. Roast on the top rack until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt, 20 to 25 minutes.
3. Meanwhile, place another large sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half of the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes (this time may vary depending on your oven, so watch it carefully).
4. To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.

Comments

• The directions are overly complicated; this is just rice + roasted veggies, basically
• Substitute any chili paste for gochujang
• Kale cooks faster than the other ingredients; consider substituting with other veggies
• Other Bibimbap ingredients:
• Roast
• Zucchini
• Peppers
• Unroasted
• Carrots
• Sprouts
• Avocado
• Spinach
• Scallions
• Toppings
• Sesame Seeds
• Kimchi
• Seaweed

Saucy Tofu Noodles With Cucumbers and Chili Crisp

From here

Ingredients

• ¼ cup soy sauce
• 1 Tbsp. light or dark brown sugar
• 1 Tbsp. tahini
• 1 Tbsp. toasted sesame oil
• 2 tsp. black (Chinkiang) vinegar or balsamic vinegar
  
• 1 Tbsp. store-bought chili crisp, plus more for serving
• 4 Persian cucumbers, thinly sliced into rounds
• ½ cup unseasoned rice vinegar
• 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
• 1 14-oz. block extra-firm tofu, drained
• 2 Tbsp. cornstarch
• 4 Tbsp. vegetable oil, divided
• 8 oz. shiitake mushrooms, finely chopped
• 1 shallot, finely chopped
• 1 1" piece ginger, peeled, finely chopped
• 2 garlic cloves, finely chopped
• 10 oz. fresh ramen or dried wheat noodles

Instructions

1. Whisk soy sauce, brown sugar, tahini, sesame oil, black vinegar, 1 Tbsp. chili crisp, and ½ cup water in a small bowl or measuring glass until sugar is dissolved. Set sauce aside.
2. Toss cucumbers, rice vinegar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to coat. Let sit, scrunching with your hands every few minutes, until cucumbers are softened and lightly pickled, about 10 minutes. Drain and set pickled cucumbers aside.
3. Wrap tofu in a clean kitchen towel. Gather ends of towel together and squeeze with your hands over sink to extract as much liquid as possible. (Don’t worry if the tofu breaks apart—it’s going to get crumbled up anyway.)
4. Crumble tofu into a medium bowl (it should resemble cooked ground meat with some larger pieces). Sprinkle with cornstarch and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss with your hands to evenly coat tofu.
5. Heat 2 Tbsp. vegetable oil in a large nonstick skillet over high. Arrange tofu crumbles in a single layer in pan; reserve bowl. Cook tofu, undisturbed, until golden brown underneath, about 5 minutes. Toss and continue cooking, tossing occasionally, until tofu is golden brown and crisp all over, about 4 minutes more. Transfer tofu back to reserved bowl.
6. Add remaining 2 Tbsp. vegetable oil to same skillet and reduce heat to medium-high. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are browned and shallot is translucent, about 5 minutes; season with salt. Add ginger and garlic and cook, stirring often, until fragrant, about 1 minute. Return tofu to pan and add reserved sauce; bring to a simmer. Cook until sauce is slightly reduced, about 2 minutes. Remove from heat.
7. Cook noodles in a large pot of boiling water according to package directions. Drain and divide among bowls. Ladle saucy tofu over noodles and top with reserved pickled cucumbers and more chili crisp.

Comments

• Substituted sambal oelek for chile crisp
• Start steps 1 and 7 simultaneously