Preheat the oven: Set your oven to 200°C (400°F). Line a large sheet pan with parchment paper for easy cleanup and to prevent sticking.
Season the vegetables: In a large bowl, combine the carrot, zucchini, mushrooms, and bean sprouts. Drizzle with sesame oil, soy sauce, garlic, and sugar. Toss everything well to ensure each piece is coated evenly with the flavorful mixture. The sesame oil adds a nutty aroma while the soy sauce and garlic provide a savory depth.
Roast the vegetables: Spread the seasoned vegetables evenly on the prepared sheet pan, arranging them in a single layer so they roast instead of steam. Bake for 15 minutes, or until the vegetables are tender and slightly caramelized around the edges.
Add spinach and eggs: Remove the sheet pan from the oven. Scatter the spinach over the roasted vegetables—it will wilt quickly from the residual heat. Create two small spaces among the vegetables and carefully crack an egg into each one. Return the pan to the oven and bake for another 6–8 minutes, just until the egg whites are set but the yolks remain soft and slightly runny.
Assemble the bowls: Divide the cooked rice between two serving bowls, spreading it as a base. Spoon the roasted vegetables and eggs over the rice, arranging them beautifully for that traditional bibimbap presentation.
Add flavor and garnish: If desired, add a small dollop of gochujang on top for a spicy kick. Finish with a sprinkle of sesame seeds and freshly chopped green onions for brightness and crunch.
Serve immediately: Mix everything together before eating to combine the savory sauce, rich egg yolk, and roasted vegetables with the rice for that signature bibimbap experience.
