Yubuchobap (Korean Bean Curd Pockets)
Servings: 16 pockets
Calories: 96kcal
Cost: $0.34 per pocket
Yubuchobap are Korean fried bean curd pockets stuffed with sushi rice, basically the Korean version of inari. Sweet, savoury, sour, and addictive. Easy to make!
Print Recipe
Equipment
- Spoon or small rice paddle
Ingredients
- 1 batch Cooked White Rice (= 3 cups cooked rice)
- 1 yubuchobap kit (approx. 16 to 20 pockets; see Note 1)
- 1 to 2 tbsp buldak hot sauce (*optional)
Instructions
- Empty the vinegar sauce and dried seasoning packets into the rice while it’s still hot and mix well (see Note 1).
- Optional: To make spicy yubuchobap, mix buldak hot sauce into the rice. You can add as much sauce as you want depending on how spicy you like it.
- Open up each fried tofu pocket. Using a spoon or small rice paddle, stuff the seasoned rice into each pocket. It’s as simple as that!
Notes
- Yubu Pockets: Generally, 1 large yubu pocket (weighing 15g) will take about 25–30g of cooked rice. However, tofu pockets come in all different sizes so it’s best to read the directions on the package. They will tell you how much rice to prepare.
- Seasoning Rice: Follow the directions on the kit to see how much rice to use per packet of vinegar sauce. Generally, it’s about 1 cup of cooked rice per 1 tbsp of sauce.
Nutrition
Calories: 96kcal | Carbohydrates: 20g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg