Korean Bi Bim Bop

With Kimchi, Pickled Vegetables, and Marinated Eggplant

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

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

  • Calories
    572
  • Carbohydrates
    52g
  • Fat
    29g
  • Protein
    6g
  • Sodium
    139mg

Recipe Steps

You Will Need

  • Salt
  • 2 Medium Pots
  • 2 Mixing Bowls
  • Step 1 - Prepare the Ingredients
    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 ½" strips.

  • Step 2 - Prepare the Seasoned Eggplant
    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 ⅔ 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.)

  • Step 3 - Pickle the Cucumbers, Carrots, and Radishes
    3

    Pickle the Cucumbers, Carrots, and Radishes

    In a mixing bowl, combine shredded carrots, ⅔ 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.)

  • Step 4 - Make the Vermicelli
    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.

  • Step 5 - Plate the Dish
    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.