Step 1

Preheat the oven to 450°F.

Step 2

On a sheet pan, toss the butternut squash with 2 tablespoons olive oil and season with salt and pepper. Slide to one half of the pan. Add the mushrooms and onions to the other half of the pan. Toss with 2 tablespoons olive oil and season with salt and pepper. Bake until the butternut squash and mushroom-onion mixture are crispy and burnished, about 45 minutes.

Step 3

Meanwhile, on another sheet pan, arrange the apples and kale separately, one on each half of the pan. Toss each with 1 tablespoon olive oil and season with salt and pepper and set aside.

Step 4

Once the squash and mushrooms have had their 45 minutes, take them out of the oven and toss them with a silicone spatula. Return the pan to the oven along with the second pan with the apples and kale. Bake until the kale has wilted slightly and become crispy, the apple slices are slightly softened, and the squash, onion, and mushrooms are even more caramelized, about 15 minutes.

Step 5

Divide the rice evenly among four large bowls. To each bowl, add 1 teaspoon gochujang and 1/2 teaspoon sesame oil. Divide the roasted vegetables and apple evenly among the four bowls, keeping them in colorblocked sections. Finish each bowl with a single egg yolk.

Step 6

To eat, just mix everything together and dig in.