Blue Apron Recipe #1

The other night I made the first recipe from the Blue Apron delivery! The meal is called Vegetable Bibimbap & Kimchi. Yeah... I can't pronounce it either. Basically it was rice with vegetables turnip and an egg on top! I have to admit it was bomb! Something I definitely want to make again. As I said before, Blue Apron sends you all the ingredients and step by step instructions on how to make meals that they send right to your door! It's super convenient, affordable, and fun.

"Bibimbap, or "mixed ride," is a Korean classic. The dish combines fried rice with an array of vegetables, traditionally flavored with hot chile (we're using a signature spice blend containing Korean chile flakes) and topped with a sunny side-up egg. Our wintry bibimbap includes enoki mushrooms and roasted purple top turnip. Sautéing the noodle-shaped mushrooms gives them a bit of crunch and brings out their unique flavor. For extra flair, we're also making a quick kimchi with napa cabbage."

I am actually terrified of mushrooms, like they just freak me out, so I didn't include those in the meal. I'm weird okay, don't judge me. However, the rice mixed with the spice and the vegetables were so good! The egg on top gave it this extra flavor that enhanced the rest of the rice. DELICIOUS!

If you want to make this meal I listed below the ingredients and steps to make it. It's healthy, low in calories, vegetarian, and as I said before... Sooooo goooooood!

Ingredients (serves 2 people):

2 Farm Eggs
3/4 Cup Brown Rice
7 Ounces Enoki Mushrooms
2 Gloves Garlic
2 Scallions
1 Purple Top Turnip
1/2 Pound Napa Cabbage
3 Tablespoons Soy Sauce
1 1in Piece Ginger
1 Tablespoon Sesame Oil
1 Tablespoon Bibimbap Spice Blend
(which includes: black sesame seeds, white sesame seeds, gochugaru, garlic powder & granulated sugar)

Makes 2 Servings, 635 Calories Per Serving

Cooking Instructions (Prep Time: 15min, Cook Time: 35-45 minutes):

1) Cook the rice: preheat the oven to 450 degrees in a medium pot, combine the rice, a big pinch of salt and 1 1/2 cups of water. Heat to boiling on high and once it's boiling, cover and reduce the heat to low. Simmer 25 to 30 minutes, or until the water has been absorbed and the rise is tender. Remove from heat and fluff the cooked rice with a fork.
2) Prepare the ingredients & make the kimchi: while the rice cooks, wash and dry the fresh produce. Peel the turnip; medium dice. Cut off and discard the root ends of the mushrooms; separate with your hands. Core the cabbage; thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into 1/2 inch pieces. Peel and mice the garlic and ginger. In a bowl, combine the cabbage, white bottoms of the scallions, 1/3 of the soy sauce, half of each of the garlic, ginger and sesame oil and (reserving a pinch) as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper to taste. Let marinate, stirring occasionally.
3) Roast the turnip: while the rice continues to cook, place the turnip on a sheet pan. Drizzle with olive oil and season with salt and pepper, toss to throughly coat. Arrange in a single, even layer and roast, stirring halfway through, 18 to 20 minutes, or until browned and tender with pierced with a fork. Remove from the oven.
4) Cook the mushrooms: while the turnip roasts, in a medium pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the mushrooms and remaining garlic and ginger. Cook, stirring frequently, 4 to 6 minutes, or until the mushrooms are browned; season with salt and pepper. Transfer to a bowl. Wipe out the pan.
5) Finish the rice: in the pan used to cook the mushrooms, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked rice; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and crispy. Add the remaining soy sauce and sesame oil and cook, stirring frequently, 1 to 2 minutes or until the rice is thoroughly coated. Divide the finished rice between 2 bowls. Wipe out the pan.
6) Fry the eggs & serve your dish: in the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack in the eggs; season with salt and pepper. Cook 1 to 2 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from the heat. Top the finished rice with the roasted turnip, cooked mushrooms, kimchi and fried eggs. Garnish with green tops of the scallions and as much of the remaining spice blend as you'd like. Enjoy!