In order to bring you the best organic produce, some ingredients may differ from those depicted.
Bibimbap with snap peas, carrots, and fried eggs
Dairy-Free, Vegetarian, Spicy
2 Servings, 640 Calories/Serving
Korea’s beloved rice dish has a bit of everything—kimchi, sesame, fried egg—in every bite. To keep it strictly gluten-free, omit the gochujang.
In your bag
- 2 cups jasmine rice
- 1½ tablespoons black and white sesame seeds
- 2 or 3 cloves peeled fresh garlic
- 1 red bell pepper
- 5 ounces baby spinach
- ¼ pound sugar snap peas
- 4 pasture-raised organic eggs
- 2-inch piece fresh ginger
- 6 or 7 sprigs fresh cilantro
- Bibimbap dressing base (rice vinegar - gluten-free tamari - sesame oil - maple syrup)
- 3 ounces shredded carrots
- ¼ pound mung bean sprouts
- 3 ounces kimchi
- 2 tablespoons gochujang (optional - contains wheat)
Total Fat 13g (17% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 730mg (32% DV), Total Carb. 104g (38% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 3g Added Sugars, 6% DV), Protein 22g
Contains: Eggs, Wheat, Soybeans
Wash produce before use
Cook the rice
- In a fine-mesh strainer, rinse the rice.
While the rice cooks, prepare the sesame seeds and the vegetables.
Toast the sesame seeds
Prep and cook the vegetables
- Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
Cook the eggs
While the eggs cook, prepare the dressing and cilantro.
Make the dressing and prep the cilantro
- Grate or peel and finely chop enough ginger to measure 2 teaspoons.
- Coarsely chop the cilantro for garnish.
- Rinse the rice.
- Press the garlic (if you have a press).
- Measure out the garlic and ginger.
- Mix the dressing.
- Practice saying bibimbap and gochujang.