Yubu Chobap
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Yubu Chobap - A nice mini-meal for a day outdoors

Yubu chobap is marinated tofu skins stuffed with seasoned rice and minced vegetables. Pack it in a lunchbox and eat it in a park - with a date of course!
Course: Medium
Servings: 2 people

Ingredients

  • Sushi rice - 1 cup
  • Yubu Chobap - 1 package
  • Carrot - 30 grams
  • Shiitake mushrooms - 1
  • Spring onion - 2 tablespoon
  • Salt - Few shakes

Crab Salad

  • Crab stick - 100 grams
  • Cucumber - 1/2 whole
  • Mayonnaise - 1 Tablespoon
  • Honey mustard - 1 Tablespoon

Instructions

Cook rice and prep pockets

  • Cook sticky (sushi) rice. Here is a video on how to do it.
  • Take out tofu pockets from the packaging. Squeeze the tofu pockets gently (once!) and get rid of excess juice.

Prep veggies

  • Dice carrots, mushrooms into small cubes - smaller the better. Slice the spring onions into small pieces as well.
  • Fry all the vegetables on a frying pan for 1 minute. Season with salt.

Cucumber Crab Topping (Optional)

  • Slice the (imitation) crab meat into small pieces. Shred any remaining big pieces with your hand.
  • Slice cucumber into small julienne pieces. Use a paper towel to squeeze out water from the cucumber strips.
  • Take out a mixing bowl. Add and mix-in the crab meat, cucumbers, mayonnaise and honey mustard together.

Stuff Pockets

  • Place cooked rice into a separate bowl. Fan-out the rice and let it sit out for 5 minutes. Then add the seasoning packet and vinegar packet from the kit. The vinegar packet is sweet, so don't add all of it at once. Taste before you add more.
  • Then add in your cooked vegetables and fold into the rice.
  • Take a tofu pocket and stretch it out. Take a pinch of rice, roll into a ball and place into pocket. Use your fingers to fill out the pocket. Add cucumber crab topping (optional)

Notes

  • When preparing the tofu skins, give a gentle squeeze. If you squeeze it too hard, you will lose too much of the sweet juice and flavor.  
  • Also, feel free to use your vegetable of choice - no need to stick verbatim to our recipe.
  • For the topping, we are using imitation crab. If you like to use real crab meat - even better!
  • Watch video below for more details