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

Oven-Baked Korean Eggs & Rice

with Spinach, Kimchi & Sesame Seeds

45 MIN
2 Servings
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Vegetarian
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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
    650 Cals (est.)
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fresh
ingredients
Oven-Baked Korean Eggs & Rice with Spinach, Kimchi & Sesame Seeds
Title
  • 2 Pasture-Raised Eggs
  • 1 Tbsp Sesame Oil
  • 1 tsp Black & White Sesame Seeds
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • 4 oz Snow Peas
  • ½ cup Long Grain White Rice
  • ⅓ cup Kimchi
  • 2 tsps Gochujang
  • 2 Tbsps Soy Glaze
  • 2 Tbsps Mayonnaise
  • 3 oz Baby Spinach
  • 1 Single-Use Aluminum Tray
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. In the tray, combine the spinach, rice, sautéed aromatics, sesame oil, snow peas, and kimchi. Stir to combine. Add 1 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.

Bake the tray
2 Bake the tray

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 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 tray 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. In the tray, combine the spinach, rice, sautéed aromatics, sesame oil, snow peas, and kimchi. Stir to combine. Add 1 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.

2 Bake the tray

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 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 tray
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 tray drizzled with the sauce. Garnish with the sesame seeds. Enjoy!

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