Put the warm rice into a large shallow bowl. Open the yubuchobap kit and find 3 packets: a packet of seasoned tofu (aka yubu), a packet of dried ingredients, and a packet of vinegared sauce.2 cups of cooked rice (about 10 ounces: 300 grams), made from 1 cup of rice.1 small yubuchobap kit (with 14 triangle pieces inside).Enjoy the recipe and let me know if you try it! Ingredients (1 or 2 servings) Now that springtime is here, it’s something quick you can make for a picnic on a sunny day. Yubuchobap makes for a great lunch menu, especially when paired with something like a salad. Ever since I discovered this, I make yubuchobap very often and I really wanted to share this with you. I found that using my 1 tablespoon cookie dough scoop to make rice balls to fill the pockets is much easier, simpler, cleaner, and faster than the conventional method of squeezing rice with my hands. I originally posted this recipe in 2010, but I decided to remake the video this year because of an important discovery I made! We usually make yubuchopbap from inexpensive readymade kits, but the real key to this dish is the properly-made fluffy rice with firm yet pliant grains. The tofu tastes sweet, soft, and juicy, and the rice is vinegared: it’s a very unique combination, and even a little meaty! It’s very simple to make, and very popular in Korea. Have you ever made yubuchobap? It’s fried and marinated tofu stuffed with seasoned rice.
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