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
4 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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
    640 Cals (est.)
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
  • 2 Single-Use Aluminum Trays
  • 6 oz Baby Spinach

Tips from Home Chefs

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 rice, sautéed aromatics, sesame oil, broccoli, snow peas, and kimchi. Add 1 cup of water to each tray. Season with salt and pepper; stir to combine.

2 Bake the trays

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 trays
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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