Recipes from around the world
VERSILFOOD

Corea del Sud

Vegetarian Bibimbap

35 minutes

Easy

Serves 1

Bibimbap literally means “mixed rice” and is one of the most iconic dishes in Korean cuisine: a colorful, balanced bowl full of different textures.

In this vegetarian version, warm rice meets crunchy vegetables, golden tofu, and the intense flavor of Versilfood Diced Porcini Mushrooms. Everything is topped with a soft-yolk egg, sesame seeds, and—for those who love bold flavors—a touch of gochujang.

A simple yet surprising dish, where every ingredient finds its balance… and becomes perfect when everything is mixed together.

Ingredients

80 g short-grain rice
5 chard leaves
1 small carrot
1 spring onion
100 g Versilfood Diced Porcini Mushrooms
50 g tofu
1 egg
1 tablespoon soy sauce
Sesame oil, as needed
Ginger, to taste
Paprika, to taste
Sesame seeds, as needed
1 tablespoon gochujang (optional)

Preparation

Cook the short-grain rice and let it rest for a few minutes after cooking, so it becomes soft and well separated.
Meanwhile, sauté the thinly sliced vegetables in a pan with a drizzle of sesame oil, ginger, and soy sauce, keeping them slightly crisp and fragrant.
In another pan, sauté the Versilfood Diced Porcini Mushrooms with a drizzle of oil and cook the cubed tofu with a pinch of paprika until golden.
Prepare a sunny-side-up egg with a soft yolk.
Assemble the bowl: place the rice at the base, add the vegetables, tofu, and mushrooms, and finish with the egg in the center. Garnish with sesame seeds and, if desired, a spoonful of gochujang.
Before eating, mix everything together—this is the true secret of bibimbap.