Savory Beef and Fried Tofu Pockets (Yubu Chobap)
Perfect Beef Yubu Chobap for Picnics and Lunchboxes
Super simple lunchbox preparation
Ingredients
- Cooked rice (made with dashima broth) 2 cups
- Ground beef (or finely minced beef) 200g
- Carrot 100g (finely minced)
- Ready-made fried tofu pockets (square type) 2 packs
- Dashima (for cooking rice)
Seasoning
- Fried tofu pockets (including the liquid from the package)
- 1 Tbsp Sake (or Mirin/Cooking Wine)
- 1/2 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- Pinch of sea salt (or regular salt)
- Yubu Chobap seasoning sauce (if included in the package)
- Dashima broth (for cooking rice)
- Fried tofu pockets (including the liquid from the package)
- 1 Tbsp Sake (or Mirin/Cooking Wine)
- 1/2 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- Pinch of sea salt (or regular salt)
- Yubu Chobap seasoning sauce (if included in the package)
- Dashima broth (for cooking rice)
Cooking Instructions
Step 1
First, prepare the rice. Use 2 cups of pre-soaked rice and cook it using dashima broth instead of water. Cooking the rice slightly firmer (more ‘al dente’) will prevent the yubu chobap from becoming mushy and enhance its flavor. While the rice is cooking, you can prepare the other ingredients to save time.
Step 2
Finely mince the beef and carrot. Aim for a small, bite-sized consistency suitable for filling the tofu pockets. For the carrot, leaving a slight texture is nice. If using beef, opt for a leaner cut for a more delicate taste.
Step 3
Heat a pan over medium heat and add 1 Tbsp of sesame oil. Add the minced beef and 1 Tbsp of sake (or cooking wine) to cook off any gamey smell. Once the beef is partially cooked, season with 1/2 Tbsp of soy sauce. Then, add the minced carrots. Stir-fry the carrots briefly over high heat just until they are slightly tender but still have a slight bite. Be careful not to overcook them, as they can become mushy.
Step 4
Prepare 2 packs of ready-made square fried tofu pockets. These are readily available at most supermarkets and are designed for making yubu chobap. Many packages include a seasoned liquid; you can use this as part of your seasoning.
Step 5
In the warm cooked rice, add the sautéed beef and carrot mixture. If your yubu chobap package came with mixed vegetables, add those now as well. Stir in 2-3 Tbsp of the sweet and sour yubu chobap sauce (or the seasoned liquid from the package). It’s best to mix the seasonings into the rice while it’s still hot, allowing the flavors to meld beautifully and keeping the rice grains distinct.
Step 6
Using a rice paddle or spatula, gently mix everything together, being careful not to mash the rice grains. Blend the beef, carrots, and sauce evenly throughout the rice. Taste the mixture and add a pinch of sea salt or regular salt if needed.
Step 7
Carefully open each fried tofu pocket and fill it with about a tablespoon of the seasoned rice mixture. Gently press the rice down with your fingers or a small spoon to create a neat shape. Ensure the rice is packed snugly but doesn’t spill out the top.
Step 8
For a different variation, you can season the rice mixture from step 6 with sesame oil and sea salt. Then, you can add thinly sliced egg omelet, shredded imitation crab meat, and simmered burdock root. Roll this mixture like you would for gimbap (Korean seaweed rolls) to create a delightful alternative.
Step 9
These delicious beef yubu chobap are perfect for a simple lunch or a delightful picnic treat. Their vibrant colors and satisfying filling are sure to please everyone!
