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)


  1. 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.
  2. 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
  3. 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.
  4. 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.