Korean Tofu & Kimchi Rice Bowls
Blue ApronBeef
✓ Available this week · Jul 13 – Jul 19, 2026
☆☆☆☆☆ Be the first to review →🍽 2 servings · 📊 Easy
Nutrition Facts
2 serving(s)
Calories710
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
6/ 10
MealFan's take
Decent, with trade-offs
Beef that 23% lighter than the average beef meal.
Lightness2/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Beef loversThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
710
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ Korean
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
2 each Top Sirloin Steaks
½ cup Sushi Rice
2 tsp Gochujang
3 tbsp Savory Black Bean-Chile Sauce
6 oz Carrots
2 clove Garlic
10 oz Baby Bok Choy
2 tsp Honey
1 tbsp Rice Vinegar
1 tbsp Sesame Oil
1 tsp Black & White Sesame Seeds
⅓ cup Kimchi
How to make it
1
Take the honey out of the refrigerator. Rinse and dry all produce. Peel and roughly chop 2 garlic cloves. Trim the bok choy root ends and roughly chop. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the sesame oil and vinegar; season and toss. Set aside to marinate at least 10 minutes. In a separate large bowl, combine the black bean-chile sauce, honey (knead the packet), and as much gochujang as you like.
2
Pat the steaks dry and season all sides with salt and pepper. Heat a drizzle of olive oil in a nonstick pan over medium-high. Cook turning occasionally 8-10 minutes for medium-rare (125°F) or to your desired doneness. Transfer to a board and rest 5 minutes. USDA minimum: 145°F for steak. Leave the fond.
3
Combine the rice, a big pinch of salt, and 3/4 cup water in a small pot. Bring to a boil over high, reduce to low, cover, and cook undisturbed 15-17 minutes until absorbed. Fluff with a fork.
4
Heat a drizzle of olive oil in the pan of fond over medium-high. Add the garlic and bok choy; season. Cook stirring occasionally 3-4 minutes until softened. Slice the steaks crosswise against the grain. Serve the rice topped with the sliced steaks, cooked bok choy, kimchi, and marinated carrots. Drizzle with the glaze. Top with sesame seeds.
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Blue Apron
Korean Tofu & Kimchi Rice Bowls
Among the Beef dishes in Blue Apron's lineup, Korean Tofu & Kimchi Rice Bowls with with Marinated Carrots & Bok Choy is one of the more straightforward options to prepare.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Take the honey out of the refrigerator. Rinse and dry all produce. Peel and roughly chop 2 garlic cloves. Trim the bok choy root ends and roughly chop. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the sesame oil and vinegar; season and toss. Set aside to marinate at least 10 minutes. In a separate large bowl, combine the black bean-chile sauce, honey (knead the packet), and as much gochujang as you like.
- Pat the steaks dry and season all sides with salt and pepper. Heat a drizzle of olive oil in a nonstick pan over medium-high. Cook turning occasionally 8-10 minutes for medium-rare (125°F) or to your desired doneness. Transfer to a board and rest 5 minutes. USDA minimum: 145°F for steak. Leave the fond.
- Combine the rice, a big pinch of salt, and 3/4 cup water in a small pot. Bring to a boil over high, reduce to low, cover, and cook undisturbed 15-17 minutes until absorbed. Fluff with a fork.
- Heat a drizzle of olive oil in the pan of fond over medium-high. Add the garlic and bok choy; season. Cook stirring occasionally 3-4 minutes until softened. Slice the steaks crosswise against the grain. Serve the rice topped with the sliced steaks, cooked bok choy, kimchi, and marinated carrots. Drizzle with the glaze. Top with sesame seeds.
Korean Tofu & Kimchi Rice Bowls is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Korean Tofu & Kimchi Rice Bowls?
Korean Tofu & Kimchi Rice Bowls is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Korean Tofu & Kimchi Rice Bowls korean?
Korean Tofu & Kimchi Rice Bowls is tagged as Korean on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Korean Tofu & Kimchi Rice Bowls take to prepare?
Korean Tofu & Kimchi Rice Bowls is made in 4 steps. Estimated active time is about 32 minutes based on the recipe instructions.
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Frequently Asked Questions
How many calories in Blue Apron's Korean Tofu & Kimchi Rice Bowls?
Korean Tofu & Kimchi Rice Bowls has 710 calories per serving from Blue Apron.
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Brand: Blue Apron
Calories: 710 cal
Servings: 2
Pre-filled from our kitchen database · Top Sirloin Steaks, Sushi Rice, Gochujang, Savory Black Bean-Chile Sauce, Carrots, Garlic, Baby Bok Choy, Honey
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