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[영어로 한국요리 즐기기]Seasoned tofu pockets stuffed with rice(유부초밥) – ―동영상ㅣ맛있는COOKing – 영어산책 (영어/영어공부/전화영어/화상영어/영어자료)

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Tricolor Yubuchobap (Korean Style Inari Sushi) – My Korean Kitchen

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Tricolor Yubuchobap (Korean Style Inari Sushi)

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MissyUSA

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유부 초밥 영어 로

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Fried tofu stuffed with rice (Yubuchobap: 유부초밥)

Have you ever made yubuchobap? It’s fried and marinated tofu stuffed with seasoned rice. The tofu tastes sweet, soft, and juicy, and the rice is vinegared: it’s a very unique combination, and even a little meaty! It’s very simple to make, and very popular in Korea. We usually make yubuchopbap from inexpensive readymade kits, but the real key to this dish is the properly-made fluffy rice with firm yet pliant grains.

I originally posted this recipe in 2010, but I decided to remake the video this year because of an important discovery I made!

I found that using my 1 tablespoon cookie dough scoop to make rice balls to fill the pockets is much easier, simpler, cleaner, and faster than the conventional method of squeezing rice with my hands. Ever since I discovered this, I make yubuchobap very often and I really wanted to share this with you.

Yubuchobap makes for a great lunch menu, especially when paired with something like a salad. Now that springtime is here, it’s something quick you can make for a picnic on a sunny day. Enjoy the recipe and let me know if you try it!

Ingredients (1 or 2 servings)

1 small yubuchobap kit (with 14 triangle pieces inside)

2 cups of cooked rice (about 10 ounces: 300 grams), made from 1 cup of rice

Directions

Prepare everything

Open the yubuchobap kit and find 3 packets: a packet of seasoned tofu (aka yubu), a packet of dried ingredients, and a packet of vinegared sauce. Put the warm rice into a large shallow bowl. Mix in the packet of vinegared sauce little by little until it gets how you like it. A full packet is often too strong for me, I often use three-quarters of it. Open the packet of seasoned tofu and squeeze out any excess liquid. Take out the tofu pieces one by one and open them up. Put them on a platter. Open the mix of dried ingredients and put them on another corner of the platter.

Make yubuchobap

Make a rice ball with a cookie dough scoop and put it in a tofu pouch. If you don’t have a cookie dough scoop, just use your hands by forming about 2 tablespoons of rice into a slightly oval ball, then put it into a tofu pouch. Fill the pouch so much that it can’t close, and the pouch opening exposes the rice inside. Dip the exposed rice into the dried ingredients, and put the yubuchobap on a plate. Repeat it with a rest of tofu pockets until all of them are full of rice and seasoned.

Serve

Tricolor Yubuchobap (Korean Style Inari Sushi)

Yubuchobap is sweet and vinegared rice stuffed in fried bean curd pockets. It’s perfect in a Korean lunch box or as a party food. Let’s make it!

Yubuchobap (Yubu Chobap, 유부초밥) is Korean version of Japanese inarizushi / inari sushi.

“Yubu” means fried bean curd and “chobap” means sushi rice. So together it makes sushi rice stuffed in fried bean curd pockets / pouches. It is a popular Korean picnic food along with kimbap (Korean sushi roll).

It is one of my favorite childhood foods because it brings back good memory of picnics.

Yubuchobap / Yubu chobap is very easy to make because essentially all you need is the yubuchobap kit and you can easily get it from a Korean grocery store.

The above image is an example of the kit. You can typically choose the kit from ones that are made for 1 set or 3 sets of yubuchobap. The kit contains seasoned fried bean curd pockets,vinegar seasoning (clear liquid) and dried rice seasonings.

The above kit is for 3 sets, which will give you 42 yubuchobap. Though, this will vary from brand to brand.

Yubuchobap is sweet, slightly salty and savory all at the same time. It’s very addictive and moreish. I think I can easily finish the one whole set myself. 🙂

My daughter loves it too. Thankfully, the chobap stores well in the fridge without going dry too much, so I sometimes pack them up for her lunch box as well.

While you can make a simple yubuchobap with the kit, it is always nice to add additional ingredients to give more nutrition and texture. Hence, enhance the overall flavor.

You can easily add your choice of vegetables and / or meat in it. But in the recipe below, I used broccoli, egg and spicy tuna to give nice contrast colors.

I hope you give these a try soon! I’m sure you will love it!

P.S. If you like this recipe, you might also like to try my Yubu Kimbap (Deep fried tofu Kimbap).

Ingredients for Yubuchobap, Makes 14

1 set yubuchobap kit (available from a Korean grocery store)

1 cup steamed sushi rice

30 g / 1 ounce broccoli florets, steamed and finely chopped

1 egg, scrambled

2 Tbsp Korean spicy tuna (buy or make it using this spicy tuna recipe)

* If you can’t buy a yubuchobap kit, you can also use these combinations to build your own kit. (Inarizushi no moto + sushi vinegar + rice seasoning)

** 1 Tbsp = 15 ml, 1 cup = 250 ml

How to Make Yubuchobap

1.Put the rice into a large bowl. Add the sushi vinegar and rice seasoning onto the rice. (These are from the yubuchobap kit and it is already portioned.) Mix them well with a spatula.

2. Divide the rice (from step 1) amongst three bowl. Add the broccoli, egg and spicy tuna into these bowl. Mix them well with the rice.

3. Lightly squeeze the fried bean curd to remove excess seasoning sauce. Open it up with your hands and using a tea spoon, fill it with the seasoned rice. Repeat this with remaining ingredients. Serve. (It can be served warm or cold.)

Love Korean food? Browse lots more Korean recipes from my easy Korean recipe collections. And subscribe to my newsletter for all of the latest updates including new recipes, what MKK communities are cooking and K-Dramas!

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