As the weather warms up and the sun shines brighter, it’s the perfect time to pack a picnic basket and head outdoors. But what’s the perfect picnic food? Something that’s easy to prepare, portable, and delicious, of course. Look no further than Yubu Chobap – a tasty Korean dish that’s perfect for picnicking. These bite-sized tofu pockets filled with rice are not only easy to make, but they’re also a crowd-pleaser. Whether you’re headed to the park or the beach, this is the perfect addition to your outdoor spread.
What is Yubu Chobap?
If you’re looking for a fun and tasty appetizer or side dish to add to your Korean cuisine repertoire, Yubu Chobap (Yubuchobap, 유부초밥) is the perfect place to start! This dish consists of sweet and vinegared rice stuffed in fried bean curd pockets – Very similar to Japanese inarizushi/inari sushi. The word “Yubu” refers to the fried bean curd, while “Chobap” means sushi rice.
If you’re looking to make this delicious dish at home, you’ll need to get your hands on a Yubu Chobap kit. These kits are typically available at Korean and Asian supermarkets or online and come with everything you need to make the dish – bean curd pockets, and sachets of vinegar, and dried rice seasoning.
Once you’ve got your kit, making Yubu Chobap is a breeze! All you’ll need in addition to the kit is some fresh, cooked, short-grain rice and toppings of your choice (if you want to add any). Simply cook your rice according to the package instructions, then mix in the sachets of vinegar and seasoning from the kit.
Next, take your bean curd pockets and carefully open them up to create little pouches. You can do this by gently pulling apart the layers of the bean curd, being careful not to tear them. Then, fill each pouch with the seasoned rice, and your Yubu Chobap is ready to serve!
What kind of toppings can I use for Yubu Chobap?
Besides Bulgogi, there are various toppings you can use to bring in some variation. Some popular toppings include:
- Stir-fried kimchi
- Tuna mixed with mayonnaise
- Scrambled eggs
- Imitation crab meat mixed with mayonnaise
- Raw salmon
Some also like to add fresh and thinly diced vegetables, such as carrots, green onion, and mushrooms, or ground meat directly into the rice, together with vinegar and dried rice seasoning.
What is Bulgogi?
The topping I chose today is Bulgogi. Bulgogi (불고기) is a classic Korean dish that’s beloved around the world for its mouth-watering flavor and tender texture. The name “bulgogi” actually means “fire meat,” which refers to the traditional method of cooking the dish over an open flame. Typically, thin slices of beef (though pork or chicken can also be used) are marinated in a mixture of soy sauce, sugar, garlic, and other seasonings, then grilled or pan-fried until caramelized and juicy. Bulgogi is often enjoyed as a main dish with rice and vegetables or wrapped in lettuce leaves with other Korean condiments like kimchi and ssamjang. For our Yubu Chobap we are going to make a simplified version of Bulgogi, that perfectly compliments the sweetness and savoriness of the bean curd pockets used for Yubu Chobap.
Yubu Chobap FAQs
How do you make Yubu Chobap?
To make Yubu Chobap, you’ll need kit (available at Korean and Asian supermarkets or online), cooked short-grain rice, and toppings of your choice. Fill the fried tofu pockets with the seasoned rice and add toppings as desired.
What are some other toppings you can add to Yubu Chobap?
Popular toppings include:
- Stir-fried kimchi
- Tuna mixed with mayonnaise
- Scrambled eggs
- Imitation crab meat mixed with mayonnaise
- Raw salmon
What are some other Korean dishes that are good for picnics?
Besides Yubu Chobap, Kimbap (Korean sushi rolls), Japchae (stir-fried glass noodles), Tteokbokki (spicy rice cakes), and Korean Rolled Egg Omelette (Gaeran Mari) are all popular Korean picnic foods. Additionally, Koreans like to bring Dosirak on picnics (Lunch boxes packed with rice and various side dishes).
How should I store Yubu Chobap?
This dish can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to avoid storing it in the freezer as the texture of the tofu may change.
Want to learn more about Korean cuisine and cooking? Check out my other blog posts and expand your culinary horizons:
- Easy Korean Tuna Mayo Kimbap
- Inkigayo Sandwich – K-Pop Idols’ Favourite Sandwich
- Sweet Crispy Korean Fried Shrimp (Saeu Gangjeong)
Yubu Chobap with Bulgogi Topping
Ingredients
- 1 Yubu Chobap Kit (includes fried tofu pockets and sachets of vinegar and dried rice seasoning)
- Cooked short-grain rice (amount depends on how many Yubu Chobap you want to make)
Bulgogi Topping
- ~300 g Beef for Bulgogi use (thin-cut)
- 3 tbsp Soy Sauce
- 2 tbsp Sugar
- 1 tbsp Minced Garlic
- 1 tbsp Cooking Wine
- 0.5 tbsp Sesame Oil
- Cooking Oil
Instructions
- Chop the beef into bite-sized pieces. In a mixing bowl, add the beef and all seasoning ingredients. Combine with your hands and set aside for at least 10 minutes.
- Heat a pan or grill over medium-high heat and add cooking oil.
- Add the marinated beef to the pan and cook for 2-3 minutes on each side, until cooked through.
- Remove the beef from the pan and set aside.
- Take out the bean curd pockets from the Yubu Chobap Kit. Take out of the plastic wrapping and drain from liquid and give the pockets a firm squeeze to remove access liquid. Set aside.
- Add vinegar and dried rice seasoning from the kit to cooked short-grain rice. Mix well.
- Fill each fried tofu pocket with the seasoned rice.
- Top each Yubu Chobap with a slice or two of the cooked beef.
- Serve immediately or pack in an airtight container for later, and enjoy!