When I was in school, I was so jealous when some of my friends brought Yubu Chobap as a lunch on a school field trip day. Mine was just plain vegetable Kimbap like most of the kids, so my friend’s lunch box looked even more fancy, unique and so special. My mom never made any Yubu chobap for me in my life, so I always thought it is really expensive or hard to find.
Now, as an adult, I realized that it is very easy and cheap to get those ingredients at a supermarket, I sometimes buy instant Yubu chobap to brighten my day. 
- Though it is an instant version, so don’t get your hopes too high. It is my favourite non fish sushi by the way. It’s very more-ish.
Ingredients for 16 Yubu chobap (Big enough as one person’s meal or a light meal for 2 people)
(Expected prep and making time - less than 10 minutes)
- Freshly cooked white rice for 1 and half people (If I used a measuring cup, it would be about 2 cups, though I can’t guarantee. Use a bit less water than usual for cooking rice.)
- Yubu chobap package : It includes 16 Yubu (fried bean curd), flavoring sauce (clear liquid sauce), herb mix, and fried flavoring.
Steps
1. Pour the rice in to a bowl. (A big bowl, like a salad bowl is easier to use)
2. Pour out all the sauce from the packet on to the rice. (Though, I only used half of the herb mix, which is the green packet. It is really up to you.)
3. Mix the rice well with a spatula.
4. Hold the Yubu and open it.
5. Scoop out the rice from the bowl and fill the Yubu with it.
6. Serve it on the plate.
As you can see, it is very simple, even a 5 year old child can make it. Good for picnic meals or when you don’t want to bother with heavy cooking.
Related Posts
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Inarizushi, Korean Japanese, Quick Meals, Rice Meals, Yubu Chobap
Wow! I don’t think I’ve ever seen instant inarizushi here. It definitely sounds easy and delicious.
The can of yubu I have sitting in front of me tells me that one inarizushi is 84 calories, so I’m not sure many people would want to make an entire meal of 16 (not saying that I’ve purposely tried to make a meal of a whole package, but those little things are addictive).
Hi Kat,
Wow, I wasn’t sure whether Japan had instant inarizushi. I guess Japan wants to keep it as original as possible instead of instant.
Hi Kangmi,
Yea, I guess 16 would make a very filling meal. That’s why I usually share with someone else.
Hi Sue,
Is yubu called for tofu in Korean?
Hi Pepy,
Tofu is “Dubu” in Korean.
Yubu means fried bean curd in English, and Aburage in Japanese.
You can read more about it from here.
Are you considering making Yubu chobap from scratch?
Wonderful website, I am glad that you have made it. Thank you. I will be reading regularly for sure, it’s more interesting than news!
Japan has a LOT of instant foods, maybe I just don’t know about the instant inarizushi
Hi Sue…
I see. In Indonesia we have that kind of food, it’s called tahu goreng, which is meant deep fried tofu. I’m used to make tahu isi goreng, it is made from yubu and fill in with mix vegetables and shrimp stir fry. After that, we dip the filled tofu in batter, then deep fry.
I think I will make the instant one :D. It’s easy to find Korean or Japanese products for purchase here. Thank you.
wow….i’m jealous too…arr…y do some ppl can cook so well??!!
by the way, i was inspired by yr blog and started my own too…come visit when u’re free,k?
lol…really, i admire your talent
http://elsspace.blogspot.com/
Hi EL
Great that you’ve made a start.
I purchased a package of yubu chobab, but I am wondering if it matters whether or not jasmine rice is used in the preparation of the dish..
Would it affect the final product at all? I wouldn’t think so, but you never know with medium/short grain rice-differences..
Hi Anthony,
I’ve never had Jasmine rice before, but according to my husband’s description, Jasmine rice seems a bit drier even with same amount of water and doesn’t stick to each other like medium grain rice. Is this right? So you might have a different result.
If the rice doesn’t stick together, the rice may spill out from the yubu or the yubu may be hard to fill, though I’ve never tried with jasmine, so good luck.
Hi there
I have tried making kim-bap with jasmine rice, it turned-out alright. But I supposed you might have to “squeeze” or “compress” the rice when stuffing so as to make sure it stays.
We had Yubu with our Simple Bibimbap the other night. Before eating the Yubu we weren’t sure what it would taste like. We didn’t expect the sweet taste. We absolutely loved them. Sue thanks for introducing us to Yubu.
Helloo!!
is it possible to find those instant Yubu Chobap online?? does anyone know any websites or online ordering?
Or is there a korean supermarket in London that sells it? thanks.