In order to bring you the best organic produce, some ingredients may differ from those depicted.
Korean beef bibimbap with spinach, zucchini, and fried egg
2 Servings, 720 Calories/Serving
Korean bibimbap is as fun to make as it is to say. For these customizable rice bowls, pile vibrant carrots, wilted spinach, pan-seared squash, and your favorite protein over nutritious brown rice.
In your bag
- ¾ cup quick-cooking long-grain brown rice
- 3 ounces organic baby spinach or other leafy greens
- 1 organic yellow squash or zucchini
- 3 organic scallions
- Your choice of protein
- Sunbasket bibimbap sauce base (gluten-free tamari - toasted sesame oil - rice vinegar - garlic - ginger)
- 2 tablespoons Mother-in-Law’s gochujang (optional)
- 2 organic eggs
- 3 ounces organic shredded carrots
Calories 720, Total Fat 35g (54% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 220mg (73% DV), Sodium 920mg (38% DV), Total Carb. 67g (22% DV), Fiber 5g (20% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Eggs, Wheat, Soybeans
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.
Wash produce before use
Cook the rice
In a small sauce pot, combine the rice and 1½ cups [2½ 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, cover, and keep warm. Meanwhile, start preparing the rest of the meal.
Cook the spinach
In a large frying pan over medium-high heat, bring 1 cup [2 cups] water to a boil. Add the spinach and cook until just wilted, about 1 minute. Drain the spinach, transfer to a medium bowl, and let cool. Wipe out the pan. While the water is heating and the spinach is cooking, prepare the remaining vegetables.
Prep the remaining vegetables; cook the squash
- Cut the squash in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate.
In the same pan used for the spinach, warm 1 teaspoon [2 tsp] oil over medium-high heat until hot but not smoking. Working in batches if needed, arrange the squash in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and just starting to soften, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm. Add more oil between batches if needed. Do not clean the pan.
Prep and cook your protein
- Ground meat: Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
- Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.
- Plant-based chicken: Pat the plant-based chicken dry with a paper towel.
- Measure 1 tablespoon [2 TBL] bibimbap sauce base for your protein and 1 tablespoon [2 TBL] for finishing the spinach. To the remaining sauce base, add as much gochujang as you like and set aside for serving.
In the same pan used for the squash, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add your protein and white parts of the scallions, season with salt and pepper, and cook, stirring (and breaking up the ground meat if using) until the protein is lightly browned but not yet cooked through, 1 to 2 minutes for regular shrimp, 2 to 3 minutes for jumbo shrimp or tofu, and 3 to 5 minutes for ground meat or plant-based chicken.
Add 1 tablespoon [2 TBL] bibimbap sauce base and cook, stirring occasionally, until your protein is cooked through, 2 to 3 minutes. Transfer to the plate with the squash and cover to keep warm. Wipe out the pan.
Finish the spinach
When the spinach is cool enough to handle, squeeze to remove as much moisture as possible, then roughly chop and return to the bowl. Add 1 tablespoon [2 TBL] bibimbap sauce base and toss to combine.
Fry the eggs
When the rice is almost done, in the same pan used for your protein, warm 1 to 2 teaspoons butter or oil (from your pantry) over medium heat 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 the rice to individual bowls. Place the spinach, squash, carrots, and your protein in separate piles on top of the rice. Top each bowl with an egg. Garnish with the green parts of the scallions and as much bibimbap sauce–gochujang mix as you like and serve.
- Measure the water for the rice and spinach.
- Measure the bibimbap sauce base.
- Squeeze the moisture from the spinach.
- Help assemble the bowls.
- Garnish with the scallions.