Oven-Baked Korean Eggs & Rice with Spinach, Kimchi & Sesame Seeds
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Oven-Baked Korean Eggs & Rice

with Spinach, Kimchi & Sesame Seeds

45 MIN
+$9.49/serving 4 Servings
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    From the Test Kitchen

    Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This flavorful bake features a new specialty ingredient, kimchi! This Korean favorite side dish of fermented cabbage packs a punch, so it's a perfect complement to verdant spinach and snow peas, tender rice, and rich eggs.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
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    fresh
    ingredients
    Oven-Baked Korean Eggs & Rice with Spinach, Kimchi & Sesame Seeds
    Title
    • 4 Pasture-Raised Eggs
    • 2 Tbsps Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    • ⅓ cup East Asian-Style Sautéed Aromatics
    • ½ lb Snow Peas
    • 1 cup Long Grain White Rice
    • ⅔ cup Kimchi
    • 1 Tbsp Gochujang
    • 4 Tbsps Soy Glaze
    • ¼ cup Mayonnaise
    • 6 oz Baby Spinach
    • 2 Single-Use Aluminum Trays
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the base
    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. If desired, remove the tough strings from the snow peas. Between the two trays, evenly divide the spinach, rice, sautéed aromatics, sesame oil, snow peas, and kimchi. Stir to combine. Add 1 cup of water to each tray. Season with salt and pepper; stir to combine.

    Bake the dish
    2 Bake the dish

    Tightly cover the trays 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 each tray of partially cooked base. Carefully crack an egg into each well and season with salt and pepper. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.

    Make the sauce & serve your dish
    3 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise, soy glaze, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Serve the baked trays drizzled with the sauce. Garnish with the sesame seeds. Enjoy! 

    Tips from Home Chefs

    Oven-Baked Korean Eggs & Rice

    Prepare the ingredients & make the base
    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. If desired, remove the tough strings from the snow peas. Between the two trays, evenly divide the spinach, rice, sautéed aromatics, sesame oil, snow peas, and kimchi. Stir to combine. Add 1 cup of water to each tray. Season with salt and pepper; stir to combine.

    2 Bake the dish

    Tightly cover the trays 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 each tray of partially cooked base. Carefully crack an egg into each well and season with salt and pepper. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.

    Bake the dish
    Make the sauce & serve your dish
    3 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise, soy glaze, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Serve the baked trays drizzled with the sauce. Garnish with the sesame seeds. Enjoy! 

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