Yubuchobap (Korean Stuffed Tofu Pockets)

Ingredients

• •1 1/2 cups short-grain white rice
• •1 3/4 cups water
• •12 pieces aburaage (fried tofu pouches), halved
• •1/3 cup carrot, finely diced
• •1/3 cup cucumber, finely diced
• •2 tbsp rice vinegar
• •2 tsp granulated sugar
• •1 tsp sesame oil
• •1 tsp soy sauce
• •2 tsp sesame seeds, toasted
• •1/4 tsp salt

Directions

1. 1Rinse the rice, combine it with water, and cook covered until tender, about 18 minutes.
2. 2Blanch the aburaage in simmering water for 1 minute, drain, and press gently to remove excess oil.
3. 3Stir rice vinegar, sugar, sesame oil, soy sauce, and salt together until the sugar dissolves.
4. 4Fold carrot, cucumber, sesame seeds, and the vinegar mixture into the warm rice.
5. 5Open each tofu pouch carefully and fill it firmly with seasoned rice without tearing the edges.
6. 6Cool the filled pockets before packing and refrigerate until ready to eat.

💡 Dice the vegetables very finely; large pieces make the rice crumble out of the tofu pockets when they are bitten cold.

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