Oven-Baked Kimchi Rice & Eggs
with Spinach, Mushrooms & Spicy Sesame Sauce
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This flavorful bake features a specialty ingredient, kimchi! This Korean favorite side dish of fermented cabbage packs a punch, so it's a perfect complement to earthy mushrooms, tender rice, and rich eggs.
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This flavorful bake features a specialty ingredient, kimchi! This Korean favorite side dish of fermented cabbage packs a punch, so it's a perfect complement to earthy mushrooms, tender rice, and rich eggs.
Nutrition per serving
Ingredients
4 oz
Applewood Smoked Uncured Bacon
2 each
Pasture-Raised Eggs
½ cup
Long Grain White Rice
1 tbsp
Sesame Oil
1 tsp
Black & White Sesame Seeds
3 tbsp
East Asian-Style Sautéed Aromatics
⅓ cup
Kimchi
3 oz
Baby Spinach
2 tsp
Gochujang
3 tbsp
Sesame Dressing
4 oz
Mushrooms
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the spinach, rice, mushrooms (tearing into bite-sized pieces before adding), sautéed aromatics, sesame oil, and kimchi. Stir to combine. Add 1 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray
Add the bacon in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil. Stir to combine. Using a spoon, create 2 shallow wells in the tray of partially cooked base. Carefully crack an egg into each well; season with salt and pepper. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the bacon is cooked through, the egg whites are set, and the yolks are cooked to your desired degree of doneness. Remove from the oven.
step 3
Make the sauce & serve your dish
Meanwhile, in a bowl, combine the sesame dressing and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray drizzled with the sauce. Garnish with the sesame seeds. Enjoy!
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the spinach, rice, mushrooms (tearing into bite-sized pieces before adding), sautéed aromatics, sesame oil, and kimchi. Stir to combine. Add 1 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the tray
Add the bacon in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil. Stir to combine. Using a spoon, create 2 shallow wells in the tray of partially cooked base. Carefully crack an egg into each well; season with salt and pepper. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the bacon is cooked through, the egg whites are set, and the yolks are cooked to your desired degree of doneness. Remove from the oven.
step 3
Make the sauce & serve your dish
Meanwhile, in a bowl, combine the sesame dressing and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray drizzled with the sauce. Garnish with the sesame seeds. Enjoy!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu