Vegetable Bibimbap with Red Choi, Persimmon & Fried Eggs

Vegetable Bibimbap

with Red Choi, Persimmon & Fried Eggs

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Bibimbap is a Korean classic whose name translates to “mixed rice”—a reference to the technique of stirring the dish’s ingredients together table side. Our seasonal version features hearty sweet potato and crisp, refreshing red choi (a bok choy relative with deep purple leaves) sautéed with gochujang, a traditional hot chile paste. For welcome crunch and pops of gorgeous color, we’re topping the bowls with marinated slices of sweet persimmon and watermelon radish.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
fresh
ingredients
Vegetable Bibimbap with Red Choi, Persimmon & Fried Eggs
Title
time-saving
tips & techniques
Persimmon
Gochujang
Long Grain White Rice
Garlic
Scallions
How To: Chop Scallions
Sweet Potato
White Wine Vinegar
Ginger
Chinese Black Bean Sauce
Sugar
How To: Peel & Mince Ginger
How To: Mince Garlic
Watermelon Radish
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the radish ends; halve lengthwise, then thinly slice crosswise. Remove and discard the persimmon stem; halve lengthwise, then core and thinly slice crosswise. Peel and mince the ginger and garlic keeping them separate. Peel and medium dice the sweet potato.Cut off and discard the red choi root; separate the leaves, then halve each lengthwise. Cut off and discard the scallion roots; thinly slice on an angle, separating the white bottoms and green tops.

Marinate the persimmon & radish:
2 Marinate the persimmon & radish:

In a bowl, combine the persimmon, radish, vinegar, sugar and half the ginger; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Reserving the marinating liquid, transfer the marinated persimmon and radish to a separate bowl.

Cook the rice:
3 Cook the rice:

While the persimmon and radish marinate, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Start the vegetables:
4 Start the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sweet potato and season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned. Add the red choi, white bottoms of the scallions and remaining ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the red choi leaves are slightly wilted.

Finish the vegetables:
5 Finish the vegetables:

To the pan, add the reserved marinating liquid, black bean sauce, 2 tablespoons of water and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until thickened and coated. Transfer to a bowl. Season with salt and pepper to taste. Rinse and wipe out the pan.

Fry the eggs & plate your dish:
6 Fry the eggs & plate your dish:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat; season with salt and pepper. Divide the cooked rice, finished vegetables, marinated persimmon and radish and fried eggs between 2 bowls. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

Get Plans

Vegetable Bibimbap

Prepare the ingredients:
How To: Peel & Mince Ginger
How To: Mince Garlic
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the radish ends; halve lengthwise, then thinly slice crosswise. Remove and discard the persimmon stem; halve lengthwise, then core and thinly slice crosswise. Peel and mince the ginger and garlic keeping them separate. Peel and medium dice the sweet potato.Cut off and discard the red choi root; separate the leaves, then halve each lengthwise. Cut off and discard the scallion roots; thinly slice on an angle, separating the white bottoms and green tops.

2 Marinate the persimmon & radish:

In a bowl, combine the persimmon, radish, vinegar, sugar and half the ginger; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Reserving the marinating liquid, transfer the marinated persimmon and radish to a separate bowl.

Marinate the persimmon & radish:
Cook the rice:
3 Cook the rice:

While the persimmon and radish marinate, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

4 Start the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sweet potato and season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned. Add the red choi, white bottoms of the scallions and remaining ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the red choi leaves are slightly wilted.

Start the vegetables:
Finish the vegetables:
5 Finish the vegetables:

To the pan, add the reserved marinating liquid, black bean sauce, 2 tablespoons of water and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until thickened and coated. Transfer to a bowl. Season with salt and pepper to taste. Rinse and wipe out the pan.

6 Fry the eggs & plate your dish:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat; season with salt and pepper. Divide the cooked rice, finished vegetables, marinated persimmon and radish and fried eggs between 2 bowls. Garnish with the green tops of the scallions. Enjoy!

Fry the eggs & plate your dish:
Browse Steps
1 of 6