Serves 16
55 min
Yubuchobap (Korean Fried Tofu Pocket Rice)
Recipe GLPRe121fefa99d9ce
Yubuchobap is a Korean vegetarian dish featuring seasoned fried tofu pouches filled with a savory mixture of tender short-grain rice, fresh vegetables, and aromatic sesame. The rice is gently cooked with diced carrots and broccoli florets, then seasoned with rice vinegar and sesame oil before being stuffed into the tofu pockets. This dish is light, flavorful, and can be enjoyed warm or chilled, making it perfect for meal prep or a quick vegetarian main course.
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Ingredients
1½ cups water
1½ cups short-grain rice, rinsed and drained
½ cup finely diced carrots
¼ cup broccoli florets
3 tablespoons seasoned rice vinegar
1 teaspoon kosher salt
½ teaspoon sesame oil
1 (10-ounce) can seasoned fried tofu pockets
2 teaspoons black sesame seeds
Directions
In a small pot, combine the rinsed and drained rice with water. Cover the pot and let the rice soak at room temperature for 30 minutes to allow the grains to absorb moisture evenly.
Place the pot over medium-high heat and bring the rice and water to a boil. Once boiling, reduce the heat to medium-low and cover, simmering gently for 5 minutes.
Remove the lid, stir in the finely diced carrots, then replace the cover and continue cooking for another 5 minutes until the rice is tender and has absorbed the water.
Transfer the cooked rice and carrots to a large mixing bowl and allow the mixture to cool to room temperature, about 10 minutes, stirring occasionally.
Add the broccoli florets, seasoned rice vinegar, kosher salt, and sesame oil to the cooled rice. Gently fold everything together until well combined and evenly seasoned.
Carefully open each fried tofu pocket and spoon about 2 tablespoons of the rice mixture into each pocket. Use a small cookie scoop, spoon, or damp hands to gently pack the filling without tearing the tofu.
Sprinkle the black sesame seeds over the filled tofu pockets as garnish. Serve immediately while still warm, or refrigerate until ready to eat.
