I wanted to try a new veggie dish in honor of my veggie granddaughter, Chloe. I liked the sound of this Korean dish. This feeds 6.
9 ounces mushrooms, bite-size pieces
3 medium sweet potato (about, scrubbed, split and thinly sliced into half-moons
2 small red onion, split and thinly sliced crosswise into half-moons
5-6 packed cups coarsely chopped Tuscan or curly kale
9 tablespoons olive oil
Kosher salt and black pepper
4 cups cooked medium-grain white rice, preferably cold leftovers
6 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)
- Cook Rice and allow to cool. Preheat oven to 450 degrees.
In a mixing bowl, add veggies to bowl one at a time and toss with 1.5 Tbs of oil and salt and pepper to taste. Group coated veggies in separate quadrants on the cooking sheet. Do not over crown.
- Place veggie sheet on top rack until potatoes are fork tender, mushrooms and onions are slightly cartelized and kale is crispy but not burned …20-24 minutes
- When biggies have 6 -8 minutes left .. spread remaining 3 Tbs olive oil over 1/2 of second sheet pan. Crack eggs over the other half of sheet pan. Please on bottom rack. Watch carefully, we want the whites done but the yokes still runny.
- Drizzle one tsp of toasted sesame seed oil over each sheet pan and divide everything into 6 bowls with an egg on top of each.
Serve with km chi and chili paste on the side so your dinners and adjust the spice and flavors to their palette.