Tuesday, October 19, 2010

Yubuchobap (Korean seasoned tofu pockets stuffed with rice recipe)

My Korean culinary exploration has been heavily guided by YouTube and all the generous "how-to" videos that people post. As I learn more about Korean food, I get more and more excited about going to various Korean markets and buying Korean products to try out.

This is my latest video discovery featuring Yubuchobap, which is similar to Japanese inari, but has a Korean spin on it. Unlike the Japanese inari that you can buy at Asian Markets, you don't need to boil these Korean tofu pockets before using them.  I never would have known that if I hadn't seen this video! I make inari all the time, but now that I know about Yubuchobap, I want to try to make them.  I saw them in the Korean market next to the inari last week and since I wasn't familiar with how to prepare the Korean version, I just bought the Japanese inari tofu pockets instead.

This video is so great and even has a Halloween theme. I want blue hair and blue eyelashes like this woman! I love how she uses every bit of rice that she cooks, including the burnt rice (nooroongji) and the last rice remnants to make a burnt rice tea. She's so resourceful. Hope you enjoy this video demo as much as I did. Thank you Maangchi for sharing this video!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.