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
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From the Test Kitchen

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 verdant spinach and snap peas, tender rice, and rich eggs.

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Dietary Information

  • Nutrition
  • Calories
    630 Cals (est.)
Oven-Baked Korean Eggs & Rice with Spinach, Kimchi & Sesame Seeds
  • 4 Pasture-Raised Eggs
  • 1 cup Long Grain White Rice
  • 2 Tbsps Sesame Oil
  • ⅔ cup Kimchi
  • ⅓ cup East Asian-Style Sautéed Aromatics
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Gochujang
  • ¼ cup Mayonnaise
  • 6 oz Baby Spinach
  • 4 Tbsps Soy Glaze
  • ½ lb Sugar Snap Peas
  • 2 Single-Use Aluminum Trays

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. Pull off and discard the tough string that runs the length of each snap pea pod. Between the two trays, evenly divide the spinach, rice, sautéed aromatics, sesame oil, and kimchi. Stir to combine. 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. Add the snap peas to the top of each tray of partially cooked base; arrange in an even layer. Drizzle with olive oil and season with salt and pepper. 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, the yolks are cooked to your desired degree of doneness, and the snap peas are tender when pierced with a fork. 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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