Heartwarming Yubu Pouches: A Delightful Addition to Soups and Stews
Creating Yubu Pouches for a Richer, More Flavorful Meal
Aren’t they beautiful? As the weather gets cooler, hearty soups and stews become irresistible. Adding these lovely yubu (fried tofu skin) pouches makes any dish more elegant and delicious, don’t you agree? While some recipes suggest using toothpicks to secure the filling, as a homemaker, I prefer a more refined method that doesn’t involve skewers in my pot. These pouches are perfect for adding both visual appeal and delightful texture to your favorite brothy dishes.
Main Ingredients- 1 package square yubu (fried tofu skin), as needed
- 300g glass noodles (dangmyeon), soaked in water
- 1/4 bunch fresh chives (about 50g)
- 7 shiitake mushrooms
- A small amount of carrot (about 30g)
Filling Seasoning- 3 Tbsp sesame oil
- 1 Tbsp black pepper
- 1/2 Tbsp salt
- 2 Tbsp toasted sesame seeds
- 1 Tbsp tuna extract (for umami)
- 3 Tbsp sesame oil
- 1 Tbsp black pepper
- 1/2 Tbsp salt
- 2 Tbsp toasted sesame seeds
- 1 Tbsp tuna extract (for umami)
Cooking Instructions
Step 1
Let’s prepare the yubu first. You’ll find yubu in square or rectangular shapes in stores. For square yubu, you can trim off the edges, finely chop them, and add them to the filling for extra texture and flavor. Rectangular yubu pieces can be cut in half to create perfectly sized pouches.
Step 2
We’ll use chives to tie the top of the pouches neatly. Before boiling the glass noodles, quickly blanch the chives in boiling water. Don’t overcook them; just until they are slightly wilted. Rinse them under cold water and squeeze out any excess moisture. This will help create a clean finish when you tie the pouches.
Step 3
Now, let’s make the delicious filling for our yubu pouches. Finely julienne the shiitake mushrooms, the blanched chives (reserving some for tying), and the carrot. Cook the soaked glass noodles in boiling water for about 3-4 minutes until tender. Drain them, rinse under cold water, and cut them into shorter lengths. In a bowl, combine the julienned vegetables and glass noodles. Add the filling seasoning ingredients (sesame oil, black pepper, salt, sesame seeds, and tuna extract) and mix well. Taste and adjust seasoning, adding more salt if needed.
Step 4
I tasted the filling, and it’s wonderfully different from traditional japchae! The natural flavors of the ingredients combined with the seasoning create a unique and delightful taste.
Step 5
Gently open up the half-cut yubu pieces using your fingers. Be careful not to tear the yubu. This creates a beautiful pouch shape, ready to be filled.
Step 6
Now, carefully spoon the prepared filling into each yubu pouch. It’s best to fill them only about halfway full. This leaves enough room to gather and tie the top of the pouch neatly.
Step 7
Filling each pouch only halfway ensures you have enough space to close and tie them beautifully. Refer to the image for the ideal filling level.
Step 8
To make the process more efficient, fill all the yubu pouches with the filling first, before you start tying them. This way, you can move on to the next step smoothly.
Step 9
Once all pouches are filled, take a blanched strand of chive. Gather the opening of the yubu pouch and tie it securely with the chive, wrapping it around. Tuck the end of the chive neatly into the pouch opening. This creates a clean, attractive yubu pouch without needing a toothpick. Doesn’t it look appetizing?
Step 10
Voila! Your beautiful yubu pouches are ready. You can enjoy them immediately, or store them in the freezer. They are perfect to add to soups or stews for an instant upgrade to your meal.
Step 11
Having these ready in the freezer feels like I’ve stocked up on deliciousness! Tonight, I’m planning to make a spicy kimchi jjigae and add these yubu pouches generously. I highly recommend you try making them too!
