Meal Kit

Korean Bi Bim Bop

With Kimchi, Pickled Vegetables, and Marinated Eggplant

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This Korean staple, dating back to the 19th century, gets an innovative update with rice vermicelli noodles, rich marinated eggplant, house-pickled vegetables (that's right–your house, because you're making your own Korean pickles in a flash!), and sweet and spicy kimchi, a delicious fermented cabbage that adds the right umami to round out the dish. With plenty of scallions for verdant crunch and sesame oil for drizzling, this is a bowl of happy and healthy, boasting 2 full servings of vegetables.

In Your Box (serves 2)

  • 1 Eggplant
  • 8 oz. Rice Noodles, Vermicelli
  • 3½ oz. Kimchi
  • 1 Persian Cucumber
  • 2 oz. Matchstick Carrots
  • 1⅗ oz. Radishes
  • 2 fl. oz. Toasted Sesame Oil
  • 2 Green Onions
  • 2 Garlic Cloves
  • 1 tsp. Sugar
  • 2 tsp. Red Pepper Flakes
  • 2½ fl. oz. Rice Vinegar

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • 2 Medium Pots
  • 2 Mixing Bowls

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. With a mandoline or vegetable peeler, shave cucumber into ribbon-like strips. Slice scallions on a bias (angle). Mince garlic. Cut radishes into thin rounds. Cut eggplant into 2" by 1/2" strips.

  2. 2

    Prepare the Seasoned Eggplant

    Bring a medium pot with eggplant and enough water to cover and bring to a boil over medium-high heat. Boil for 3-5 minutes, or until tender. Remove eggplant from pan, drain, pat dry, and carefully squeeze out any excess liquid. Transfer to a mixing bowl and add 2/3 of the scallions (reserving remaining for garnish), ½ of the minced garlic, 2 Tbsp. rice vinegar, half the red pepper flakes to taste, and 2 Tbsp. sesame oil. Season with salt to taste. Refrigerate until ready to use. (This can also be made several days ahead of time.)

  3. 3

    Pickle the Cucumbers, Carrots, and Radishes

    In a mixing bowl, combine shredded carrots, 2/3 of the cucumbers, remaining garlic, and ½ the radishes (reserving remaining for garnish) with remaining rice vinegar, sugar, 1 Tbsp. sesame oil, and remaining red pepper flakes to taste. Add a pinch of salt to taste and allow to pickle for 15 minutes. (This can also be made a few days ahead of time.)

  4. 4

    Make the Vermicelli

    Rice vermicelli only need to be soaked in hot water, instead of boiled. Bring a medium pot of water to a boil, remove the pot from the heat, and add the vermicelli. Let the vermicelli soak until tender, about 5 minutes. Drain, pat dry, and cut into 3" lengths.

  5. 5

    Plate the Dish

    Place a serving of vermicelli into a shallow bowl. On one side of the bowl, place a serving of eggplant. Place a serving of pickled vegetables across from the eggplant. Making your way around the dish, add a dollop of kimchi and remaining un-pickled radishes and cucumber ribbons. Garnish with remaining scallions and a drizzle of remaining sesame oil.

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