Salad Yubu Chobap (Salad Stuffed Tofu Pouch Rice)
Stuffed tofu pouch rice topped with crab stick and cucumber salad for a refreshing bite that goes down easily without dryness.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Fill fried bean curd pouches 80% full with sushi-vinegared rice and top with a crab stick and cucumber salad. Thanks to the moist topping, it never tastes dry, goes down refreshingly smooth, and makes a wonderful dish for guests.
- Servings
- about 2 servings
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- Cooked rice2 bowls
- Seasoned fried bean curd pouches for sushi10 pouches
- Toasted sesame seeds2 tbsp
- Black sesame seeds1 tbsp
- Carrotminced
- Water dropwort (minari) (or finely chopped cucumber)finely chopped
Rice
- White rice1 cup
- Kelp broth1 cup
Sweet vinegar seasoning
- Vinegar2 tbsp
- Sugar0.5 tbsp
- Salt0.5 tsp
Salad
- Crab stick (creami)5
- Cucumber1/2
- Onion3 tbsp (minced)
- Mayonnaisea little
- Mustard saucea little
- Salta little
- Ground black peppera little
- Soak the rice in water for at least 30 minutes, then drain through a sieve.
- You can use drained canned tuna instead of crab sticks.
- It is also delicious with finely minced pickles mixed in, or try using sprout greens.
Steps
1. 1 cup of rice yields about 2 bowls of cooked rice.
Soak the rice in water for at least 30 minutes and drain through a sieve. Then place the soaked rice, 1 cup of water, and 1 sheet of dried kelp (dasima) (5 cm square) into the rice cooker and cook the rice.
I cooked it in a standard electric rice cooker rather than a pressure cooker.
My family doesn't like overly sticky rice, so I normally use an electric rice cooker.
2. When the rice is fully cooked, take out the dried kelp...
3. Transfer the rice to a large bowl and quickly mix while pouring in the sweet vinegar seasoning a little at a time.
Cooling it rapidly with an electric fan or a hand fan gives the rice a glossy finish.
Hold the rice spatula upright and cut through the rice so the grains don't get mashed.
4. Since I will be topping the rice with salad, I added only toasted sesame seeds and black sesame seeds.
Just mix everything evenly.
5. Shred the crab sticks finely, peel the cucumber thinly around the outer flesh without the seeds, and slice into fine strips.
Finely dice the onion.
It is also delicious with finely minced pickles mixed in, or try using sprout greens.
You can use drained canned tuna instead of crab sticks.
6. I mixed half of the prepared ingredients with a mayonnaise sauce.
Add 2 tbsp mayonnaise and a little salt and ground black pepper...
7. Just mix everything evenly. If it is too bland, adjust with salt.
8. You can also use this as a sandwich filling.
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9. For the other half, just mix in 2 tbsp mayonnaise, 1 tbsp mustard sauce, and a little ground black pepper.
10. If it is too bland, season with salt.
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11. The yellowish tone makes it look even more appetizing.
12. Push the rice all the way into the corners of the fried bean curd pouches to fill them. Fill them only 80% full
and place the prepared salad right on top.
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13. If you want to fill the pouches with just rice without salad, you can add finely chopped vegetables like crab stick, carrot, water dropwort (minari), and cucumber in addition to toasted sesame seeds and black sesame seeds.
14. Add all the ingredients, mix evenly, and stuff into the pouches.
You can also make seasoned fried bean curd pouches for sushi at home.
The recipe is here ⇒ http://blog.naver.com/ppunwife/140063238623
Ppunwife's tips
- Cooling it rapidly with an electric fan or a hand fan gives the rice a glossy finish.
- Hold the rice spatula upright and cut through the rice so the grains don't get mashed.
- The cucumber and crab stick can be tricky because of their length, so mincing all the ingredients finely makes things easier.
- If this salad stuffed tofu pouch rice sits for too long, moisture will leak out, so I don't recommend it for lunchboxes. It is great for entertaining guests, though—just fill the pouches with rice and prepare the salad ahead of time, then add the toppings right before serving.
FAQ
Can I use other ingredients instead of crab sticks for the salad filling?
Using drained canned tuna, finely minced pickles, or sprout greens also works wonderfully.
Is there a trick to giving the rice a glossy finish when mixing in the sweet vinegar seasoning?
Cool it rapidly using an electric or hand fan and mix by holding the spatula upright to cut through the rice; this keeps the grains from getting mashed and gives them a nice gloss.
Is it okay to pack salad yubu chobap in a lunchbox?
Moisture can seep out over time, so rather than packing it in a lunchbox, it is recommended to prepare the components ahead of time and add the salad toppings right before serving to guests.
