Fried tofu stuffed with rice

Yubuchobap 유부초밥

Have you ever made yubuchobap? It’s fried and marinated tofu stuffed with seasoned rice. The tofu tastes sweet, soft, and juicy, and the rice is vinegared: it’s a very unique combination, and even a little meaty! It’s very simple to make, and very popular in Korea. We usually make yubuchopbap from inexpensive readymade kits, but the real key to this dish is the properly-made fluffy rice with firm yet pliant grains.

I originally posted this recipe in 2010, but I decided to remake the video this year because of an important discovery I made!


I found that using my 1 tablespoon cookie dough scoop to make rice balls to fill the pockets is much easier, simpler, cleaner, and faster than the conventional method of squeezing rice with my hands. Ever since I discovered this, I make yubuchobap very often and I really wanted to share this with you.

Yubuchobap makes for a great lunch menu, especially when paired with something like a salad. Now that springtime is here, it’s something quick you can make for a picnic on a sunny day. Enjoy the recipe and let me know if you try it!

Ingredients (1 or 2 servings)

  • 1 small yubuchobap kit (with 14 triangle pieces inside)
  • 2 cups of cooked rice (about 10 ounces: 300 grams), made from 1 cup of rice



Prepare everything

  1. Open the yubuchobap kit and find 3 packets: a packet of seasoned tofu (aka yubu), a packet of dried ingredients, and a packet of vinegared sauce.
  2. Put the warm rice into a large shallow bowl. Mix in the packet of vinegared sauce little by little until it gets how you like it. A full packet is often too strong for me, I often use three-quarters of it.
  3. Open the packet of seasoned tofu and squeeze out any excess liquid. Take out the tofu pieces one by one and open them up. Put them on a platter.
  4. Open the mix of dried ingredients and put them on another corner of the platter.

Make yubuchobap

  1. Make a rice ball with a cookie dough scoop and put it in a tofu pouch. If you don’t have a cookie dough scoop, just use your hands by forming about 2 tablespoons of rice into a slightly oval ball, then put it into a tofu pouch. Fill the pouch so much that it can’t close, and the pouch opening exposes the rice inside.
  2. Dip the exposed rice into the dried ingredients, and put the yubuchobap on a plate. Repeat it with a rest of tofu pockets until all of them are full of rice and seasoned.


  1. Serve right away or put them into your lunch box. It’ll be safe to eat up to several hours at room temperature.



  1. Ikkin-bot edmonton joined 9/10 & has 27 comments

    I made these because I love Inari and they turned out great even though I couldn’t find a yubuchobap kit.

  2. Brigitte Montreal,Canada joined 1/10 & has 35 comments

    Yay!I just bought the kit!im gonna cook it tomorow for halloween!Im also gonna make squash pancakes tomorow

  3. leeemur SF Bay Area joined 7/09 & has 9 comments

    I love cooking rice in pot instead of the rice cooker because I love noorongji! When I was a kid, I like putting sugar on noorongji. xD
    Wow, I love yubuchobap! However, I didn’t know how to make them until now, and I couldn’t eat the ones at the supermarket because they usually contain a lot of MSG and I get headaches and start vomiting every time I eat those. Now, I can eat them without worrying about getting sick!! I love you Maangchi!!! I’m going to run to the supermarket after submitting this so I can enjoy some yubuchobap and noorongji later!!

  4. Cookingmom Minneapolis,MN joined 10/10 & has 2 comments

    I discovered your site by accident and I love it…excited to try new recipes. I’m half Korean and I usually cook by instinct trying to recreate some of the dishes my mother cooked when we were children. Never actually had a video or pics. I also love your style! I posted a variation of the spinach salad using kale instead…it’s my version but I love it.

  5. eviLeviathanMaybe Philippines joined 4/10 & has 9 comments

    Maangchi.. while simmering the nooroongji.. can I add sugar? haha! the nooroongji reminds me of the pop rice here in the Philippines!

  6. sunie joined 10/10 & has 1 comment

    wha~ it looks so yummy~! is it ok if I soak the rice for an hour…? I want to soak the rice while I’m in class kkkk

  7. leahangel Seattle, WA USA joined 9/10 & has 24 comments

    Oh I love inari/Yubu chobap! I didn’t know they made kits, that makes it even easier :D I think the eyes would be good for Halloween.

  8. jaylivg Houston joined 7/10 & has 107 comments

    Aha .. inari .. i was just thinking about what the word . I had this for the first time when i was pregnant !!
    I definately want to try making this , since you’re saying it’s popular for lunch box , that would be good lunch box for my son :)
    Can i just fix the rice in the rice cooker instead of the pot ?? it shouldn’t make any difference , should it ?

    • Maangchi New York City joined 8/08 & has 12,051 comments

      haha, are you kidding? Of course you can use your rice cooker. I have my own rice cooker but I’m showing how to make rice without a rice cooker in this video for those who don’t have a rice cooker. If you want to eat nooroongji (burnt rice and the tea), make rice with a pot. : )

  9. amythecarr Seoul, South Korea joined 10/10 & has 5 comments

    I am living in Korea and I really like this kind of Tofu. They often have it in soups and stuff, but I cannot figure out how to buy it. I’ve tried a few times but I always end up with fish curd! What is the name of this kind of tofu in Korean?!?! (not necessarily for the pockets but in general…)


  10. yieroo joined 3/10 & has 3 comments

    Great recipe but Maangchi could u please make kalbi tang soon?it’s getting cold and would be nice to eat that soup in this cold winter thanks

  11. BxlSprout Brussels, Belgium joined 5/10 & has 46 comments

    Thank you Maangchi, for another delicious recipe. I used to eat these a lot in Asia. I have tofu pouches in my pantry, I’ll make some pickled radish and try it out.

  12. Moxiesoup Atlanta, GA joined 7/10 & has 5 comments

    A Japanese friend of mine made these for us once. They are so yummy! Definitely looking for the kit at the market today. :D

  13. KillDeer Hamilton, Ontario joined 9/10 & has 33 comments

    I would be worried if the olive didn’t taste like olive!

  14. valnaples joined 8/10 & has 3 comments

    hahaha!!! What an adorable recipe and video! Thank you! Loved it when you are talking about the eyeball!!! Will check to see if Asian market carries the yubu kit! Thank you, Emily for another fabulous recipe video! Can’t wait to try it out!

  15. Reinier Rotterdam, The Netherlands joined 2/09 & has 102 comments

    Supercute! The olive tastes like olives :-}
    This is a great apetizer, i find the tofu pouches in the store and it’s called Inari there.

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