Korean Fried Tofu Pockets유부초밥

Yubu-chobap is the Korean take on inari sushi, and while the concept is borrowed from Japan, the Korean version has its own personality. The tofu pockets tend to be sweeter and more heavily seasoned than their Japanese counterparts, and the rice filling often includes mix-ins like pickled vegetables, sesame seeds, or even finely chopped kimchi.

The tofu pockets are fried tofu sheets that have been simmered in a sweet soy mixture until they become spongy and flavorful. Most people buy them pre-made from Korean or Japanese grocery stores, which is the practical approach. Making them from scratch involves deep-frying thin tofu slices and then braising them, which is a multi-hour project for a relatively simple end result.

The rice needs to be seasoned while it is still warm. Rice vinegar, sugar, and a pinch of salt get mixed in using a cutting motion with a rice paddle, not a stirring motion. Stirring crushes the grains and makes the rice gummy. Cutting through the rice while fanning it to cool slightly keeps the grains separate and glossy.

Opening the tofu pockets requires a gentle hand. They tear easily, especially at the corners. Gently squeeze each pocket to separate the two layers, then work your fingers inside to create a cavity. If a pocket tears, you can still use it by folding the torn side underneath so it faces down when served.

Filling should be light, not packed. A loosely formed ball of rice, about two tablespoons per pocket, is the right amount. Overstuffing makes the pockets burst at the seams and the rice becomes compressed and heavy.

Yubu-chobap is a popular picnic and lunch box food in Korea. It travels well, does not need reheating, and kids love the sweet tofu with seasoned rice combination. You will find them at convenience stores, school lunch boxes, and family gatherings across the country.