In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Bibimbap with Korean-style vegetables, brown rice, and fried eggs
Dairy-Free, Vegetarian, Spicy, <600 Calories
2 Servings, 490 Calories/Serving
30–45 Minutes
Bright, hearty, and oh-so-tasty, these bibimbap-style bowls have our taste buds doing happy dances from gochujang-seasoned brown rice, crisp-tender veggies, and rich fried eggs.
In your bag
- ½ cup quick-cooking long-grain brown rice
- 2 tablespoons gochujang (optional)
- ¼ pound organic broccoli
- ¼ pound organic shiitake or other specialty mushrooms
- 3 ounces organic baby spinach or other leafy greens
- 1¼ teaspoons sesame oil
- 2 eggs
- 2 ounces organic shredded carrots
- ⅓ cup vegan kimchi
- Sunbasket Korean BBQ sauce blend (date syrup - coconut aminos - garlic - dried plums - Frank’s RedHot cayenne pepper sauce - ginger - rice vinegar - kosher salt - sesame oil - black pepper - sweet smoked paprika)
- ½ tablespoon toasted sesame seeds
Nutrition per serving
Calories 490, Total Fat 15g (19% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 1380mg (60% DV), Total Carb. 76g (28% DV), Fiber 9g (32% DV), Total Sugars 23g (Incl. 14g Added Sugars, 28% DV), Protein 16g
Contains:
Eggs, Tree Nuts (coconut), Wheat, Soybeans, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Cook the rice
In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, stir in as much gochujang as you like, cover, and keep warm.
While the water heats and the rice cooks, prepare and cook the vegetables.
2
Prep and cook the vegetables
- Cut the broccoli into 1-inch florets; trim any coarse stems.
- Remove the stems from the shiitake mushrooms; thinly slice the caps.
In a large frying pan over medium heat, warm 1 to 2 teaspoons of oil until hot but not smoking. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Transfer to a small bowl, toss with the sesame oil, and season to taste with salt and pepper.
In the same pan, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the broccoli and cook for 1 minute. Add ¼ cup [½ cup] water, cover, and cook until the broccoli is bright green, 2 to 3 minutes. Season to taste with salt and pepper and transfer to a plate.
In the same pan, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Add the mushrooms and cook, stirring occasionally, until browned at the edges, 3 to 4 minutes. Season to taste with salt and pepper and transfer to the plate with the broccoli.
3
Cook the eggs
In a medium frying pan over medium heat, warm 1 to 2 teaspoons butter (from your pantry) or oil until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate.
Serve
Transfer the rice to individual serving bowls and top with small mounds of the cooked vegetables, carrots, and kimchi. Add the fried eggs, drizzle over the BBQ sauce blend, garnish with the sesame seeds, and serve.
Kids Can!
- Time the cooking.
- Set the table.
- Drizzle over the BBQ sauce.
- Garnish with the sesame seeds.