Korean BBQ Sheet Pan Veggie & Rice Bowl

This sauce is everything. I could eat it by the bucket load. I don't think "bucket load" is technically a unit of measurement, but whatever. It's really freaking good.

Korean BBQ Sheet Pan Veggie & Rice Bowl

Serves: 4

Active Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

INGREDIENTS:

For The Sauce

• 2 tbsp. beef stock (sub with vegetable stock for vegetarian option)
• 1/2 cup reduced sodium soy sauce
• 1/3 cup brown sugar
• 3 cloves minced garlic
• 1 tbsp freshly grated ginger
• 1 tbsp. honey
• 1 tbsp. oyster sauce
• 1 tbsp. rice wine vinegar
• 1 tbsp. toasted sesame oil
• 1 tsp. siracha, or more depending on taste
• 1/2 tsp. black pepper
• 1 1/2 tsp. cornstarch

For The Rest

• 1 large sweet potato
• 1 red onion
• 2 cups chopped kale
• 16 oz. chopped mushrooms of your choice (I recommend shitake, oyster, portabella, or baby bella)
• 3 tbsp. extra virgin olive oil
• Salt and pepper to taste
• 4 large eggs

Serve over white rice, fried rice, or your favorite grain.

Optional garnishes: Sesame seeds, chopped green onion, chopped cilantro.

DIRECTIONS:

1. Pre-heat oven to 350 degrees.
2. In a separate bowl, whisk together beef stock, soy sauce, brown sugar, garlic, ginger, honey, oyster sauce, rice wine vinegar, toasted sesame oil, siracha, black pepper and set aside.
3. Chop sweet potatoes, onions, mushrooms and kale into bite size pieces. Put the sweet potatoes, mushrooms and onions on a sheet pan and toss with 2 tbsp. olive oil. Season with salt and pepper to taste. Put the sheet pan in the oven and let the vegetables roast for 15 minutes. (You will add the kale to the pan part way through cooking, to prevent it from charring.)
4. In a small saucepan, add the sauce ingredients that were prepared in step one over medium heat. While this heats, whisk together the cornstarch with one tablespoon of cold water to create a slurry.
5. Once the sauce reaches a light boil (about 4-5 minutes,) slowly pour the cornstarch mixture into your saucepan, whisking while you pour to avoid clumps forming in the sauce. Let this simmer for about one minute or until it has reached your desired consistency. Turn off the heat and set this aside until serving.
6. At this point, you should be about 15 minutes into cooking your vegetables. Remove the sheet pan from the oven and add the kale with one tbsp. of olive oil and salt and pepper the kale to taste. Put the sheet pan back in the oven and continue cooking for 15 more minutes or until the sweet potatoes are tender. Meanwhile, add another small non-stick sheet pan to the oven to heat up. (This will be for your eggs.)
7. About 6 minutes prior to your vegetables being done cooking, take out the warmed sheet pan and crack the eggs on it. Place this back into the oven until the whites are set, but the yolks are still runny (between 3 and 6 minutes.) You can also fry your eggs on the stovetop in a non-stick skillet if you prefer this method.
8. Serve the vegetables over your favorite grain topped with as much of the magical Korean BBQ sauce as you can handle and a fried egg.

California Rosé

MY RECOMMENDATION:

Trestoria Rosé- find it at Aldi

WHY IT WORKS:

• This rosé is from California, which is a warm growing climate. That means this wine will be sweeter than a rosé that come from a cooler climate, such as France.
• Because this wine is a sweeter rosé, it will compliment the sweetness from the brown sugar and honey in the Korean BBQ sauce.
• The slight sweetness from the wine cools down the heat of the sauce, which makes you keep coming back for another bite.
• This wine also has a fairly high level of acidity, which will help to cut through some of the fattiness from that delicious runny egg yolk.
• This rosé has tasting notes of bright strawberries, raspberries and citrus with fairly high acidity.
• If you can’t find this wine, any fruity California rosé should do the job!