Yubuchobap (Korean Tofu Pockets)

There’s a lot of ways to make plant-based food not exciting, and of the best ways is to introduce a lot of color into the cuisine. This Yubuchobap does exactly that! Yubuchobap is the Korean version of Inari Sushi, a dish that consists of soybean curd pockets stuffed with rice, sashimi, seaweed, vegetables or pretty much anything you would like to add.

For today’s dish, I used classic yubuchobap toppings: corn, carrots and stir fried zucchini. You can mix this with seasoned rice or make a fried rice out of these toppings before stuffing it all in the tofu pockets.

Speaking of tofu pockets, you can buy these as inari pockets or soybean curd pockets in Japanese or Korean stores. This is how a typical Korean Yubuchobap kit looks like:

Korean Beancurd pocket kits usually come with vinegar/rice flavoring,
dried vegetable and sesame seed toppings, and the tofu pockets themselves.

If you’re going to main plain Yubuchobap topped with your favorite vegetables, you can use the vinegar rice flavoring that comes with the kit. If you bought one that didn’t have this one, you can use a combination of rice vinegar, water, salt, and sugar to be able to flavor the rice.

I also did a second version wherein I made a quick fried rice out of garlic, spring onions, and same type of vegetables. I also added a bit of egg (if you’re vegan, you can use an egg replacement) to add another element to the fried rice.

There are tons of toppings that you can use for a plant-based/vegetarian yubuchobap. You can use peas, kimchi, spinach, seaweed, broccoli, and pretty much anything that goes well with the slightly sweet tofu pockets. If you’re not going plant-based, you can use crabsticks, sashimi, cooked tuna/salmon, and many more.

These are perfect bite-sized pieces that can be great for little gatherings, but don’t be fooled–because of the rice, it’s pretty filling! Unless you plan to skip the rice that is. Read further to learn more on how to make these colorful delights!

Yubuchobap

Prep time: 10 minutes

Cook time: 5 minutes (for fried rice)

30 minutes for sushi rice

serves 5-7

Ingredients:

For plain/original yubuchobap:

  • 1 yubuchobap kit (or 15 pcs soybean curd pockets)
  • 1 cup cooked short grain rice
  • ¼ cup corn kernels
  • ¼ cup zucchini, minced finely
  • ¼ cup carrots, minced finely
  • 1 tbsp of spring onions, chopped finely
  • ½ tbsp vegetable oil

If you don’t have the kit and need to make sushi rice: For every cup of plain rice you will need:

  • 1/8 cup rice vinegar
  • 1 tsp sugar
  • ¼  tsp salt
  • ¼ cup cooked corn kernels
  • ¼ cup zucchini, minced finely
  • ¼ cup carrots, minced finely
  • ¼ cup spring onions, chopped finely

For the fried rice Yubuchobap:

  • 1 yubuchobap kit (or 15 pcs soybean curd pockets, discard the sushi rice flavoring)
  • 1 cup day old cooked short grain rice (never use freshly cooked rice)
  • ¼ cup corn kernels
  • ¼ cup zucchini, minced finely
  • ¼ cup carrots, minced finely
  • ¼ cup of spring onions, chopped finely
  • 1 beaten egg
  • 2 cloves of garlic, minced
  • Salt to taste
  • 2-3 tbsp vegetable oil

Instructions:

For plain/original yubuchobap:

  1. In a bowl, add the rice and the rice seasoning from the kit. If there’s no rice seasoning packet, use the sushi rice recipe. Mix thoroughly, being careful not to break the rice down. Set aside.
  2. Place the saucepan on the stove over medium heat and add 1 tbsp vegetable oil. Then add the carrots and zucchini and saute for about 2 minutes until both become slightly soft and cooked.
  3. Now we can assemble the yubuchobap. Stuff each tofu pocket with at least 2 teaspoons of the seasoned rice.
  4. Top each one with your preferred vegetable topping (in this case, the carrots, zucchini, and corn), and top with toasted sesame seeds or the packet of seeds and dehydrated vegetables that comes with the kit.

For fried rice yubuchobap:

  1. Add 2-3 tbsp vegetable oil to a saucepan over medium-high heat.
  2. Add the garlic and saute for about a minute. Then add the carrots, zucchini, and corn. Saute for about 2-3 minutes, or until the vegetables are cooked.
  3. Add the rice and season with salt. You can also add a bit of soy sauce if you prefer. Then mix it properly.
  4. Add the egg into the pan and toss all the ingredients together until most of the rice grains are individually coated with a bit of egg and some of the seasoning.
  5. Set aside to let it cook for about 5 minutes, or until it’s cooler to handle.
  6. Now we can assemble the yubuchobap. Stuff each tofu pocket with at least 2-3 teaspoons of the fried rice.
  7. top with toasted sesame seeds, or the packet of seeds and dehydrated vegetables that comes with the kit.

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