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Yubuchobap (Korean Fried Tofu Pocket) Recipe

If your concept of going out for sushi is to order rolls with no raw fish, you might be familiar with inari. These delectable packets, made from deep-fried tofu pockets, will satisfy your palette with a rush of umami. 

Korean and Japanese cuisines share certain similarities, and you can find a variant of this meal in both. Tess Le Moing, Tasting Table recipe developer, provides a recipe for yubuchobap, a Korean variant of fried tofu pockets.

 Le Moing's yubuchobap has a basic filling and may be readily customized with your preferred toppings."You can add any additional mix-ins you like," Le Moing advises, recommending "tuna or hard-boiled egg for added protein." 

For a delicious and full lunch, add some chopped green onion to the rice or a couple of spoonfuls of ground beef. These adaptable stuffed tofu pockets are an excellent choice.

This dish requires water, short grain rice (rinsed and drained), finely chopped carrots, broccoli buds, seasoned rice vinegar, kosher salt (or soy sauce), sesame oil, a can of seasoned fried bean curd, and black sesame seeds.

Gather ingredients

Tasting Table In a small pot, combine water, rinsed and drained rice, and cover. Allow to soak for 30 minutes at room temperature.

Step 1: Soak rice.

Bring the rice mixture to a boil over medium-high heat, then reduce to a simmer and cover. Cook for 5 minutes

Step 2: Cook rice.

Tasting Table Remove the lid, mix in the carrots, cover, and simmer for an additional 5 minutes.

Step 3: Add carrots.

Allow rice to cool in a large mixing basin for 10 minutes.

Step four: Cool the rice.

Stir in the broccoli buds, rice vinegar, salt (or soy sauce), and sesame oil.

Step 5: Combine broccoli and spices.

Carefully open the tofu pockets and fill with about 2 teaspoons of rice mixture, packing it in gently with a spoon, cookie dough scoop, or damp fingertips.

Step 6: fill the tofu pockets.

Sprinkle black sesame seeds over rice before serving tofu pockets immediately or storing in the fridge for later.

Step 7: Garnish and serve the yubuchobap.

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