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

Oven-Baked Korean-Style Eggs & Rice

with Spinach, Kimchi & Sesame Seeds

45 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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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

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Oven-Baked Korean-Style Eggs & Rice with Spinach, Kimchi & Sesame Seeds
Title
  • 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
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. Pull off and discard the tough string that runs the length of each snap pea pod. Lightly coat the trays with a drizzle of olive oil. Between the two prepared 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.

Bake the trays
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. 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.

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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Oven-Baked Korean-Style 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. Pull off and discard the tough string that runs the length of each snap pea pod. Lightly coat the trays with a drizzle of olive oil. Between the two prepared 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. 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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