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!
Sushi rice - 1 cup
Yubu Chobap - 1 package
Carrot - 30 grams
Shiitake mushrooms - 1
Spring onion - 2 tablespoon
Salt - Few shakes
Crab stick - 100 grams
Cucumber - 1/2 whole
Mayonnaise - 1 Tablespoon
Honey mustard - 1 Tablespoon
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.
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.
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)
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!