Korean Beef & Rice Bowls with Vegetables & Fried Eggs

Korean Beef & Rice Bowls

with Vegetables & Fried Eggs

35 MIN
-$0.05/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

Available Options

  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef View recipe
  • with Chicken Breast Strips
    includes 10 oz No Added Hormones, Antibiotic-Free Chicken Breast Strips
    • with Chicken Breast Strips

    From the Test Kitchen

    This dish stars tender slices of beef coated in a delectable sauce of citrusy ponzu, sugar, and gochujang—a Korean cuisine staple made with fermented soybeans. You'll serve the beef over a bed of fluffy rice, tender bok choy, and crisp, marinated carrots. The smooth yolk of a fried egg adds a final layer of rich, savory flavor to the dish.
    CLICK FOR RECIPE CARD

    Get Plans
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Korean Beef & Rice Bowls with Vegetables & Fried Eggs
    Title
    • 10 oz Chicken Breast Strips
    • 2 Pasture-Raised Eggs
    • ½ cup Long Grain White Rice
    • 10 oz Baby Bok Choy
    • 2 cloves Garlic
    • 2 Scallions
    • 6 oz Carrots
    • 1 Tbsp Gochujang
    • 2 Tbsps Vegetarian Ponzu Sauce
    • 2 Tbsps Rice Vinegar
    • 1 tsp Black & White Sesame Seeds
    • 1 Tbsp Sugar
    time-saving
    tips & techniques
    How To: Peel a Carrot
    How To: Peel Garlic
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Prepare the ingredients & marinate the carrots
    2 Prepare the ingredients & marinate the carrots

    Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop. Peel the carrots; grate on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the grated carrots, sliced white bottoms of the scallions, half the vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Make the sauce
    3 Make the sauce

    Meanwhile, in a bowl, whisk together the ponzu sauce, sugar, remaining vinegar, 1 tablespoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

    Cook the bok choy
    4 Cook the bok choy

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the chicken & sauce
    5 Cook the chicken & sauce

    Pat the chicken dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the chicken is coated and cooked through. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Fry the eggs & serve your dish
    6 Fry the eggs & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the cooked bok choy, cooked chicken and sauce, marinated carrots (including any liquid), and fried eggs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Get Plans

    Korean Beef & Rice Bowls

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    2 Prepare the ingredients & marinate the carrots

    Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop. Peel the carrots; grate on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a large bowl, combine the grated carrots, sliced white bottoms of the scallions, half the vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Prepare the ingredients & marinate the carrots
    Make the sauce
    3 Make the sauce

    Meanwhile, in a bowl, whisk together the ponzu sauce, sugar, remaining vinegar, 1 tablespoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

    4 Cook the bok choy

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the bok choy
    Cook the chicken & sauce
    5 Cook the chicken & sauce

    Pat the chicken dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the chicken is coated and cooked through. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    6 Fry the eggs & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the cooked bok choy, cooked chicken and sauce, marinated carrots (including any liquid), and fried eggs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

    Fry the eggs & serve your dish
    Browse Steps
    1 of 6