The second dish I made from my Blue Apron delivery was Vegetable Bibimbap with Asparagus, Shiitake Mushrooms & Fried Eggs. Out of the three dishes, this ended up being my favorite. I love Bibimbap and it is not something that you can find easily so I was really excited to be able to make it on my own. Also–it is not often in general that I get to eat Korean food so I was pretty happy all the way around.

The only problem with this recipe was the timing. There was a lot of prep involved and I was not finished chopping the vegetables by the time the rice was finished.

In the future I will chop then make the rice while the other veggies are cooking. So first I started with the rice. I usually rinse my rice but this recipe didn’t say so tense the cloudy water.

I washed my veggies and they looked so delicious and vibrant. In the future I will switch out the asparagus for green beans.

Here are the veggies all chopped up: We have shiitake mushrooms, scallions, carrots, asparagus, swiss chard and garlic. In the future I would add more garlic just as a personal preference.

The other companies I tried all use a big bag for each recipe. Blue Apron, uses smaller bags for each item and they are harder to use a trash bag prompting me to have to use another bowl. This is my only problem with Blue Apron in general and well this just caused me a minor annoyance.

Next, I added the garlic, swiss chard and asparagus to a pan. I am sure there was oil but I only let the veggies sweat for a bit and did not let them get soft.

After that, I added the mushrooms. A bit more mushrooms would not have hurt anyone.

One the mushrooms sautéed, I took them out of the pan and threw in the rice.

I added sesame oil soy sauce, sesame seeds and the star of the dish, the gochugaru. The directions said to add conservatively because of the spice but I added the entire packet and it was underwhelming. I am blaming this on the QC of Blue Apron not the recipe because if recreated at home, I am sure I would have had enough to add more.

Once I had let the rice cook for a bit more, then I fried up some eggs. I actually cooked three because there was definitely enough here for 3 meals. I should also note that normally I would have cooked the eggs over easy or over medium but because I was going to have leftovers I broke my yolks.

While the eggs were cooking, I assembled the bowl with the rice as the base and the veggies layered on. Then I topped it off with an egg.

Seriously so good. My mouth is watering thinking about the flavor of that rice.

And it was even better because I got to have it for two more meals!

Overall Ratings:

Ease of Recipe: 5 out of 5 stars. It was really just rice and sautéed veggies.

Precision of the Recipe: 4 out of 5 stars. The timing of the rice and prep were off.

Taste of Recipe: 5 out of 5 stars. In the future I will use more garlic and gochugaru. It is really hard to gauge those things so I can overlook these ingredients falling flat.

Quality of Ingredients: 4 out of 5. The swiss chard had quite a bit of brown. I had to throw a way a whole stalk. Besides that, I think the ingredients were pretty fresh.

Final Verdict: Five out of Five stars.

 

Disclaimer: All opinions are my own. This post is not sponsored by Blue Apron and I did not receive anything in exchange for this review.