I love stopping by Palama Supermarket once in a while at night when they mark down all their hot foods! There was a sushi set leftover once and while I normally wouldn’t have bought it, since it was marked down…I did! It included maki sushi, a cone sushi and some other forgettable roll. The inari sushi took me by complete surprise. While the tofu skin is exactly the same as all cone sushi we eat, the innards was a mixed rice with minced vegetables…it tasted like a savory fried rice. It tasted SO good that I had to find the recipe to make it. I made it for a work meeting and people really enjoyed it! So let me share with you the recipe…
Yubu Chobap – ready to eat!
Minced carrots. These were such a chore to do…hahaha
Minced onions. I cried, of course.
Rehydrated shiitake mushrooms, chopped small.
Put the oil in the frying pan and fry up the carrots for about a minute. Afterwards, I pushed the carrots to the side and added the onions to cook.
After you cook the onions and carrots for about 1-2 minutes, push them aside and add the mushrooms. The original recipe calls for like bulgogi or some kind of teriyaki meat chopped small too – I didn’t have that and I honestly don’t feel like you need it!
I add the sauce when I add the mushrooms and cook them altogether. I can almost smell it now as I’m typing this. It’s good to add the garlic at this point so it doesn’t burn as you cook the mixture…but still cook it long enough to get rid of the raw flavor.
I’m sorry I didn’t get a picture of this beforehand but when I put the rice in for cooking, I added two medium pieces of dried konbu on top to cook with the rice. I lightly rinsed the konbu beforehand then cooked it with the rice as you normally would. When the rice is ready (let it stay on the warm setting for a while too) – remove the konbu. After the mixture is finished cooking, add it to the rice and mix it together!
You also add some furikake to the rice mixture. I added a salmon furikake mixture and I thought it worked great!
This recipe is winners! I think it’s healthy but still very tasty so people enjoy it very much. The hardest part is just the mincing of veggies but if you’re super lazy, you can use a food processor (lol). So before this recipe, I hadn’t purchased too many bean curd pockets before and didn’t realize how expensive they are! The recipe I am sharing yielded 18-20 very generously filled pockets. Don Quijote has a pretty big selection of it, Times did not. When I visited Palama Supermarket last week, I noticed they sell the bean curd pockets for a good price! Cheaper than both Don Q and Times. Give this recipe a try and let me know how it goes!
Yubu Chobap (Korean Inari Sushi)
Ingredients:
3 cups rice (medium grain)
1 large piece of konbu (dried kelp), broken into medium pieces (lightly rinsed)
Sauce
2 T soy sauce
5-6 cloves of garlic, minced
2 tsp sugar
2 tsp sesame oil
1 tsp roasted sesame seeds
Vegetable Mixture
1 tbsp of sesame oil
1 large carrot, minced
1 medium yellow onion, minced
6-8 dried shiitakes; rehydrated, drained, and minced
Splash of shaoxing wine (this is what I used – it’s not typical in this recipe)Furikake – I used salmon furikake
1 package of Bean Curd Pockets(this recipe makes enough for about 20 bean curd pockets)
Preparation:
1. Place rice and water into rice cooker, place pieces of konbu on top and cook. Remove kelp once rice is steamed (feel free to eat the konbu separately, it’s very good for you!).
2. Heat oil in pan on medium high heat. Cook carrots first for about 1-2 minutes, push aside and add onions to cook. Mix all the vegetables in and create a small well in the middle to saute shiitakes, add sauce mixture to shiitakes after about a minute of frying. Mix all the vegetables together in the panand add a splash of shaoxing wine.Add salt and pepper to taste. Turn off the heat and let the mixture cool.
3. Mix together the rice, vegetables and furikake. Fill the bean curd pockets with as much filling as you want! Great served hot or at room temperature.
Original inspiration from: Korean Rice in Bean Curd Pocket by Anna Metcalf (YouTube Video)
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FAQs
The primary difference between yubuchobap and inari sushi is linguistic and cultural. Both are very similar and feature seasoned rice in tofu pockets. However, depending on the region, the seasoning of the rice and marinade for the tofu skin may differ.
What is Korean Yubu Chobap? ›
"Yubu" means deep-fried tofu pockets and "chobap" means vinegared rice. It's very easy and simple to make, and enjoyed on its own or with salads, udon soup, or other main dishes. You can easily find Yubu Chobap kits at Korean or Asian grocery stores that are made by different food brands.
What is the Korean version of inari? ›
Yubuchobap (Yubu Chobap, 유부초밥) is Korean version of Japanese inarizushi / inari sushi. “Yubu” means fried bean curd and “chobap” means sushi rice. So together it makes sushi rice stuffed in fried bean curd pockets / pouches. It is a popular Korean picnic food along with kimbap (Korean sushi roll).
Is yubuchobap healthy? ›
Yubu chobap is a great idea for a lunchbox. It is marinated tofu pockets stuffed with seasoned rice and minced vegetables. It is light, healthy and perfect for eating outdoors with a friend.
Is inari Japanese or Korean? ›
Inari, in Japanese mythology, god primarily known as the protector of rice cultivation. The god also furthers prosperity and is worshiped particularly by merchants and tradesmen, is the patron deity of swordsmiths and is associated with brothels and entertainers.
Is inari supposed to be crunchy? ›
Essentially, it comprises a tofu pocket that has been cooked in dashi broth to absorb the flavor, before being squeezed (to remove excess liquid) and stuff with sushi rice. The pockets are then fried so that the outer layer is wonderfully crispy. The dish gets the name 'Inari' from a Japanese god of the same name.
What is the white thing in Korean food? ›
The white, square, crunchy food commonly served as a side with Korean fried chicken is called "pickled radish" or "danmuji" in Korean. It's a type of yellow pickled radish that's slightly sweet and tangy, providing a contrast to the savory and spicy flavors of the fried chicken.
What is tofu called in Korea? ›
“tofu” in korean is 두부 (du-bu). An ingredient used in dishes such as 된장찌개 (doenjang jjigae), a stew with a lot of vegetables seasoned with fermented bean paste, and sometimes has a salty flavor.
Where did Yubuchobap come from? ›
Photo by Robert. These fried tofu pockets stuffed with vinegared rice “originated from Japan, but it's a very popular lunch box and picnic food in Korea.” Inari Sushi in Japanese or Yubu Cho Bap in Korean, these are quite the snack. And a delicious one too!
Do you eat inari hot or cold? ›
Ways to Dress Up Inari Sushi
Any way you choose to make them, inari sushi is great for an office or school lunch box. They also keep well overnight if refrigerated and can be eaten cold.
Sushi usually features raw fish, seafood, vegetables and rice seasoned with sushi vinegar. The name 'sushi' refers to this vinegared rice. Whereas, kimbap rice is seasoned with sesame oil and doesn't contain raw fish. Instead, kimbap fillings include meats like grilled bulgogi, or cheese, kimchi, ham and eggs.
Why is inari sushi called inari? ›
Inarizushi is named after inari shrines found all across Japan, which are dedicated to the shinto god for fertility, rice, agriculture. The messengers to these deities are said to be foxes and according to folklore, their favorite food is inari.
Is it healthy to eat kimbap? ›
Made with rice, vegetables, meat, and egg, this bowl is a balanced and nutritious meal. You can skip the meat or replace it with tofu if you follow a vegetarian diet. Seaweed and rice rolls (kimbap/gimbap).
Are kimbap healthy? ›
A nutrient-rich and balanced meal
Kimbap is packed with a variety of fresh vegetables, making it a jam-packed source of vitamins, minerals, protein, and fiber. With carbs from the rice, protein from the meat, egg, and seaweed, and vitamins from the veggies, kimbap offers a well-rounded meal.
What is another name for Inari sushi? ›
Inari sushi is a simple style of sushi made of sweetened rice packed into pouches of seasoned aburaage (deep-fried tofu) pouches. It is easy to make and eat, and is enjoyed everyday in Japan as a type of fast food. It is also called kitsune sushi (“fox” sushi) and konkon sushi.
What is inari in ramen? ›
If you've never tried inari, it's deep fried tofu pouches that have a sweet and salty flavor. They are commonly stuffed with sushi rice and served at sushi restaurants, but we're using ramen noodles instead!
What kind of sushi is inari? ›
Inari Sushi is a traditional sushi of vinegared rice tucked inside sweet and salty deep-fried tofu pockets. Known as Inarizushi in Japan, they are one of the easiest types of sushi to make at home and are beloved by children and adults alike.
What is the difference between Inari age and aburaage? ›
Inari Age (稲荷揚げ) are pouches of deep fried tofu (aburaage) that have been seasoned with sugar, mirin (and/or sake), soy sauce and a dashi based broth. It's sweet, slightly savory and deliciously juicy with each bite.
