Yubuchobap (Korean Style Inari)

If you love rice, this one’s for you! Today we’re sharing with you a fun and easy homemade snack made with rice and toppings stuffed in sweet tofu pillows.

Yubuchobap is a Korean snack made with fried tofu pockets filled with seasoned rice and various toppings. It is derived from Japanese inari but uses ingredients that cater to the Korean taste buds.

Growing up as an Asian American, I have enjoyed both yubuchobap and inari since I was young. Nowadays, I make this often for lunch, potlucks, parties, picnics, and road trips because it is quick to make and makes for a fun finger food!

If you love easy recipes like these, come browse more of our snack and appetizer recipes like Honey Butter Furikake Chex Mix or Cambodian Grilled Street Corn.

Our Yubuchobap recipe is incredibly easy and enjoyable to experiment with different combinations. Keep reading for the recipe steps and topping ideas!

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Table of Contents

What is Yubuchobap?

Yubuchobap is derived from the Korean words “yubu” (tofu), “cho” (vinegar), and bap (rice). It is similar to Japanese inari, but with key differences.

Japanese inari (inarizushi) is prepared with seasoned sushi rice, which includes vinegar and sugar. The overall taste of inari is sweet.

On the other hand, yubuchobap uses a variety of seasonings such as vinegar, sesame oil, and rice seasoning mix.

Depending on who makes it, the rice can be seasoned simply with only vinegar or with a combination of the seasonings. The flavor of the rice seasoning mix can differ depending on the brand used, similar to Japanese furikake.

As a result, yubuchobap offers a diverse range of flavors due to its unique seasoned rice element, as well as varied toppings. In general though, Yubuchobap tastes savory with a little sweetness.

The seasoned rice adds substance, providing the ideal base for variety of toppings.

The subtle taste of sesame oil gives it a nutty, earthy flavor commonly found in Korean food.

The fried tofu bean curd plays an important role in holding everything together while adding a touch of sweetness to harmonize the flavors.

Why Yubuchobap is a Popular Food

While this dish has been around for a long time, it’s currently experiencing a surge in popularity!

In the past, yubuchobap was a casual homemade food, but now there are more options available such as yubuchobap kits and ready-made versions.

Here in Los Angeles, there are also restaurants and pop-ups specializing in yubuchobap offering generously filled pieces at prices of around $5 each.

On social media platforms like Instagram and Pinterest, many foodies are showcasing visually appealing versions of yubuchobap that will make your mouth water!

Yubuchobap’s rise in popularity has definitely been impacted by the internet, and it’s possible that even Haerin from New Jeans has played a role because it is reported to be her favorite food!

If you’re new to this dish, it may seem like a trendy food, but we believe it will become a snack you’ll continue to enjoy for years to come!

Toppings for Yubuchobap

The best part of making yubuchobap is the freedom to choose your toppings! Here are just a few yubuchobap toppings to give you ideas:

• steamed spinach
• sweet corn
• bean sprout salad (kongnamul muchim)
• pickled radish
• sauteed mushrooms
• crab salad
• smoked sausage
• cooked ham and scrambled egg
• salmon roe
• spam
• salmon sashimi or poke
• beef bulgogi

Our yubuchobap recipe today features spicy tuna mayo and perilla leaf as toppings!

If you love a lot of veggies, consider finely chopping them and mixing them into the rice.

Do you have a favorite yubuchobap topping? Please share it in the comments!

How to Store and Make Ahead Yubuchobap

Yubuchobap is at its best when served within 24 hours to enjoy the freshest toppings and rice.

It’s versatile and can be enjoyed warm, cold, or at room temperature. Just keep in mind that the type of topping will affect how long it stays fresh (e.g., salmon sashimi won’t last as long as cooked ham and egg). Remember to refrigerate until serving time.

If you want to prepare this in advance, like for a potluck, fill the tofu pockets with rice and keep them in the refrigerator in a sealed container. Place plastic wrap directly on top of the food before sealing it with the lid.

When you’re ready to serve, add your favorite toppings to complete the yubuchobap.

Ingredients

• 1 can inariage (deep fried tofu skins in sweet marinade)
• 2½ cups cooked rice
• 1 tbsp sesame oil
• 2 tbsp rice vinegar
• 2 oz Korean rice seasoning mix

Toppings

• spicy tuna mayo (canned tuna + mayo + gochugaru)
• perilla leaf
• sesame seeds

Recipe

1. Carefully remove the tofu skins from the can. Take the raw edge of each piece (the other side is sealed) and open it carefully like a pillowcase. Repeat until all the tofu skins are open.

2. In a mixing bowl, combine the rice, sesame oil, rice vinegar, and rice seasoning.

3. Shape the rice into oval-shaped balls. Stuff the tofu skins with the rice balls. You can dip your fingers in water to keep the rice from sticking to your hands. Feel free to stuff as much rice as you’d like, but leave some room for toppings.

4. Add toppings of your choice, or serve plain.

Final Thoughts

These flavorful tofu pouches make a delicious Korean snack that offers endless possibilities for customization. Serve up a platter of these delectable treats and watch them vanish in no time!

Explore our blog for more delicious foods like snacks and appetizers and 30 minutes or less recipes!

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References & Further Reading

https://foodistory.wordpress.com/2013/02/25/recipe-seasoned-tofu-pockets-yubu-chobap-%EC%9C%A0%EB%B6%80%EC%B4%88%EB%B0%A5/#:~:text=Yubu%20chobap%20(%EC%9C%A0%EB%B6%80%EC%B4%88%EB%B0%A5)%20is,Japanese%20name%20for%20the%20dish

https://newjeans.fandom.com/wiki/Haerin