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Korean-Spiced Ground Pork & Kimchi Bowls

with Nibbly, Crunchy Veggies & Hard-Boiled Eggs

Cooking time

25 minutes




700 /serving

These bountiful bowls are brimming over with tasty choices, so what to dig into first? The ground pork might be your first forkful, irresistibly browned and juicy, soaking up flavours of soy and sweet Korean-style seasonings. The bite-size veggies will have you munching on edamame, roasted squash and cuke, with hard-boiled eggs adding to the wholesome whole. As for the kimchi—it’s ready to give you the kick you need before you kick back at the end of the day.

We will send you:

  • 340g Ground pork (high-protein serving)
  • 300g Diced butternut squash
  • 1 Scallion
  • 2 Cucumbers
  • 100g Edamame
  • 45ml Soy sauce (low sodium)
  • 66g Kimchi
  • 15ml Sweet soy sauce
  • 30ml Mirin
  • 2 Hard boiled eggs
  • 12g Mild & Sweet Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Sheet pan
Salt & pepper
Small heatproof bowl
Parchment paper
Total Fat
38 g
Saturated Fat
9 g
2080 mg
Total Carbs
53 g
20 g
46 g
16 g
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Roast the butternut squash
Preheat the oven to 450°F. In a medium pot, bring 1 cup water (double for 4 portions), ⅔ of the mirin and ⅔ of the soy sauce to a boil. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until tender when pierced with a fork.
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Mise en place
While the butternut squash roasts, transfer the boiling soy sauce mixture to a small heatproof bowl; add the eggs and set aside to marinate, stirring occasionally. Thinly slice the cucumbers crosswise. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.
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Sauté the edamame
In a medium pan, heat a drizzle of oil on medium-high. Add the edamame; season with a pinch of the remaining spice blend and S&P. Sauté, stirring frequently, 2 to 3 minutes, until tender and warmed through. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
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Cook the pork
In the same pan, heat a drizzle of oil on medium-high. Add the white bottom of the scallion and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground pork*, sweet soy sauce, remaining mirin, remaining soy sauce and 2 tbsp water (double for 4 portions); season with all but a pinch of the remaining spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until cooked through.
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Finish & serve
In a small bowl, toss the cucumbers with a drizzle of oil; season with the remaining spice blend and pepper to taste. Divide the roasted butternut squash, pork, kimchi and seasoned cucumbers between your bowls. Top with the sautéed edamame and marinated eggs (drain and halve before adding). Garnish with as much green top of the scallion as you’d like. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.