Yubuchobap (Korean Fried Tofu Pocket) Recipe
Prep Time:
45 minutes
Cook Time:
10 minutes
Servings:
16 servings
Ingredients
  • 1 ½ cups water
  • 1 ½ cups short grain rice, rinsed and drained
  • ½ cup finely diced carrots
  • ¼ cup broccoli buds
  • 3 tablespoons seasoned rice vinegar
  • 1 teaspoon kosher salt or soy sauce
  • ½ teaspoon sesame oil
  • 1 (10-ounce) can seasoned fried bean curd
  • 2 teaspoons black sesame seeds
Directions
  1. Add water and rinsed and drained rice to a small pot, cover, and let soak at room temperature for 30 minutes.
  2. Bring rice mixture to a boil over medium-high heat, then lower to a simmer and cook, covered, for 5 minutes.
  3. Remove lid, stir in the carrots, cover, and cook for 5 more minutes.
  4. Transfer rice to a large mixing bowl and let cool for 10 minutes.
  5. Stir in broccoli buds, rice vinegar, salt (or soy sauce) and sesame oil.
  6. Carefully open tofu pockets and fill each with about 2 tablespoons rice mixture, using a spoon, cookie dough scoop, or wet hands to gently pack it in.
  7. Sprinkle rice with black sesame seeds before serving tofu pockets immediately or storing in the fridge for later.