Korean-Style Shrimp, Kale & Carrot Bibimbap
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Korean-Style Shrimp, Kale & Carrot Bibimbap

Korean-Style Shrimp, Kale & Carrot Bibimbap

with Fried Eggs, Gochujang Mayo & Crispy Fried Onions

Just in time to celebrate Asian Heritage Month, our spin on the iconic Korean rice dish bibimbap mixes together roasted carrots and stir-fried sesame kale with a perfect fried egg on top. Savor this satisfying bowl with a drizzle of gochujang mayo, a sprinkle of crisp scallion greens, and a generous topping of crispy fried onions for a glorious mishmash of flavors and textures.

Tags:
New
Easy Prep
Allergens:
Soy
Wheat
Sesame
Eggs
Milk
Shellfish

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

9 ounce

Carrots

¾ cup

Jasmine Rice

2 unit

Scallions

2 clove

Garlic

4 ounce

Kale

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

1 tablespoon

Sesame Oil

(Contains Sesame)

2 tablespoon

Mayonnaise

(Contains Eggs)

½ ounce

Gochujang Sauce

(Contains Soy, Wheat)

2 unit

Eggs

(Contains Eggs)

1 tablespoon

Sesame Seeds

(Contains Sesame)

1 unit

Crispy Fried Onions

(Contains Wheat)

10 ounce

Shrimp

(Contains Shellfish)

Not included in your delivery

Salt

Pepper

5 teaspoon

Cooking Oil

0.13 teaspoon

Sugar

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories950 kcal
Fat46 g
Saturated Fat12 g
Carbohydrate90 g
Sugar10 g
Dietary Fiber6 g
Protein35 g
Cholesterol445 mg
Sodium2470 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Baking Sheet
Small pot
Paper Towel
Large Pan
Small Bowl
Small pot

Instructions

Roast Carrots
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel, trim, and cut carrots on a diagonal into ½-inch-thick pieces. • Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until tender, 20-25 minutes.

Cook Rice
2

• Meanwhile, in a small pot (medium pot for 4 servings), combine rice, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Finish Prep
3

• While rice cooks, trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces.

Rinse shrimp under cold water, then pat dry with paper towels, or open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Cook Kale
4

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites and garlic; cook, stirring, until fragrant, 30 seconds. • Stir in kale, half the soy sauce (save the rest for serving), and ¾ cup water (1½ cups water for 4 servings). Cover and cook, stirring occasionally, until most of the liquid has evaporated and kale is wilted and tender, 6-8 minutes. • Stir in 1 TBSP butter and ¼ tsp sesame oil (2 TBSP butter and ½ tsp sesame oil for 4). Season with salt and pepper to taste. Turn off heat; transfer to a bowl. Wash out pan.

Use pan used for shrimp or chicken here.

Make Gochujang Mayo
5

• While kale cooks, mix mayonnaise, gochujang, and ⅛ tsp sugar (¼ tsp for 4 servings) in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Taste and season with salt and pepper if desired.

Fry Eggs
6

• Heat a drizzle of oil in pan used for kale over medium heat. Once hot, crack eggs* into pan and cover. Fry eggs to preference. Season with salt and pepper.

Finish & Serve
7

• Fluff rice with a fork. Stir in half the sesame seeds (all for 4 servings). • Divide rice between bowls; top with kale, roasted carrots, and fried eggs in separate sections. Drizzle gochujang mayo over kale and carrots and sprinkle with crispy fried onions. Garnish everything with scallion greens. Serve with remaining soy sauce on the side. (This dish is meant to be mixed in the bowl before being enjoyed!)

Top rice with shrimp or chicken along with kale, roasted carrots, and fried eggs.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Shrimp are fully cooked when internal temperature reaches 145°.

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