Tofu Pouch (Yubu) Rice Rolls: Moist and Savory
Yubu Kimbap: Moist and Rich Flavor Infused with Tofu
While it requires a bit of effort and can be a bit finicky, these Yubu Kimbap are incredibly delicious once made, leaving you craving more, much like addictive ‘drug kimbap.’ Without any special ingredients beyond yubu (fried tofu pouches), you can add any ingredients you have in your refrigerator, and the taste will speak for itself – a wonderfully soft, sweet, and savory rice roll.
Kimbap Filling Ingredients- Frozen fried tofu pouches (yubu) 20 pieces
- Eggs 5
- Cucumber 1/4
- Carrot 1/2
- Spam 1 can (200g)
Cooking Instructions
Step 1
First, if using frozen yubu, blanch it briefly in boiling water for 1-2 minutes. This helps remove any residual odors and makes the yubu more tender. After blanching, rinse the yubu lightly under cold water and gently squeeze out excess moisture by hand.
Step 2
Once the yubu is squeezed dry, cut it into strips about 1cm wide. Place the shredded yubu in a deep frying pan. Add all the simmering seasoning ingredients (4 Tbsp soy sauce, 1 Tbsp mirin, 4 Tbsp sugar, 1/2 cup water). Stir with a spatula over medium-low heat, allowing the yubu to absorb the seasoning and the liquid to evaporate until it becomes slightly fluffy. Taste and adjust seasoning as needed. It’s best to season it slightly saltier, keeping in mind it will be part of a kimbap.
Step 3
Crack 5 eggs into a bowl and beat them well. Heat a frying pan with a generous amount of cooking oil. Pour the beaten eggs all at once into the hot pan. Reduce the heat to the lowest setting, cover the pan with a lid, and let it cook slowly for about 10-15 minutes. During this time, you don’t need to flip the egg, and it will cook evenly to a fluffy texture on both sides. If you prefer a thicker egg omelet, use a smaller frying pan.
Step 4
The egg, cooked slowly over low heat with the lid on, will be perfectly cooked on both sides, golden and fluffy, without needing to be flipped. Once cooked, transfer the egg omelet to a cooling rack. Let it cool slightly, then cut it into strips about 1cm thick, the length suitable for kimbap. Cutting it thick provides a satisfying chewiness that enhances the flavor.
Step 5
Slice the Spam into thick strips, suitable for kimbap size. Lightly grease a pan with oil and pan-fry the Spam strips until golden brown on both sides. Once the Spam is nicely browned, add 1 Tbsp soy sauce, 1 Tbsp mirin, and 1 Tbsp oligosaccharide. Cook while stirring gently to prevent burning, allowing the Spam to absorb the sauce. Simmering the Spam like this not only removes its characteristic odor but also adds a delicious sweet and savory flavor.
Step 6
Now, let’s assemble the Yubu Kimbap. While the rice is still warm, mix in 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and optionally 1/2 Tbsp plum extract. Since the Spam and yubu are already seasoned, no additional salt is added to the rice. Place a sheet of nori (seaweed) on a bamboo rolling mat, with the shorter side facing you. Spread a thin layer of seasoned rice over the nori. Arrange the prepared yubu, egg omelet strips, Spam, and thinly sliced cucumber (optional) evenly over the rice. Use the bamboo mat to tightly roll the kimbap.
Step 7
These meticulously rolled Yubu Kimbap not only look appealing but offer a fantastic taste experience. The moistness and sweetness of the yubu, the saltiness of the Spam, and the nuttiness of the rice create a perfect harmony with each bite. Even without a multitude of ingredients, the inherent charm of the yubu makes these kimbap addictively delicious and hard to stop eating. It’s easy to see why some famous kimbap places opt for yubu instead of fish cakes; it truly elevates the flavor profile of kimbap. This dish is a testament to the fact that effort and care are always rewarded with deliciousness.
