Korean-Style Kale & Carrot Bibimbap
with Fried Eggs, Gochujang Mayo & Crispy Fried Onions
- Eggs
- Soy
- Wheat
- Sesame
- Milk
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.
Ingredients
2 unit
Eggs
(Contains: Eggs)
¾ cup
Jasmine Rice
4 ounce
Kale
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 clove
Garlic
½ tablespoon
Sesame Seeds
(Contains: Sesame)
0.08 tablespoon
Sesame Oil
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Crispy Fried Onions
(Contains: Wheat)
9 ounce
Carrot
2 unit
Scallions
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
0.13 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
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!)
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious combination of flavors and textures, with the gochujang mayo and crispy onions as standout elements 🎉.
- Ease of prep: Some found it involved multiple steps, but most agreed the effort was worthwhile for the tasty result.
- Suggestions: Consider adding more vegetables like mushrooms or kimchi; some preferred using plain gochujang instead of the mayo version.
- Portions: Several mentioned small vegetable portions, especially carrots; adding extra rice or protein helped make it more filling.
- Customization: Try it with added chicken, shrimp, or steak for extra protein; works great as leftovers or next-day breakfast.
Reviews from our home cooks
Way too much water in the kale--had to crank the heat and remove the lid to get most of liquid cooked off. The gochujang mayo is lame. Just gochujang packets (at least 1 packet per serving) would have been fantastic. After my experience with another meal from this week, I put the carrots on the rack just below the top and turned off the heat after 15 mins. They were perfectly cooked this time.
Bibimbap is a fave in my house. Alot of steps and a lot of dirty dishes to wash but the meal was amazing.
A bit salty, I couldn't eat it very often, but we both really liked it. It had sweet, salty, crunchy and more so an all around great meal. Hearty and filling. I made two servings for my husband and I the first night with the chicken and then the following night I repeated it, but I didn't use chicken. I just made it with extra vegetables that I had on hand that needed to get used up and that made it five stars really good not that the chicken was bad. Chicken was really good too.
So delicious! More steps than I thought but overall was pretty quick and easy and it was definitely worth the time and effort
Delicious, loved the variety! Wouldve liked the option for a little more protein but it was excellent
I think the recipe was missing some steps. Recommend putting green onion whites in kale and also adding sesame oil to the rice (1 whole packet for 4 servings).
Not sure how many carrots were supposed to be in the bag for 2 people (we got 1 medium carrot) but the carrot we did have was delicious with this meal. We enjoyed this very much.
I took this to the office, but since fried egg doesn't reheat well I made them into a Japanese style omelet.
This is by far the best thing I've ever had through Hello Fresh. With the chicken it was incredible. Loved it.
I didn't know what to expect with this, but my husband wanted it so we tried it out and WOW - it might be my top favorite meal we've had with Hello Fresh. And we have been using them for about 10 months! SO SO GOOD!!!
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