Korean Style Inari Roll (Yubu Kimbap). It's made with seasoned deep fried tofu pouches. Super delicious! | MyKoreanKitchen.com
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5 from 1 vote

Korean Style Inari Roll (Yubu Kimbap)

How to make Korean style inari roll (Yubu Kimbap)
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main
Cuisine: Korean
Servings: 7 rolls
Calories: 342kcal
Author: Sue | My Korean Kitchen


For rice

  • 5 1/2 cups steamed rice (use sushi rice or short / medium grain white rice) – 3 cups of medium white rice grain gave me 5 1/2 cups of steamed rice. (3 cups is based on rice cup measurement (1 cup = roughly 75% of 250ml) and 5 1/2 cup is based on the standard cup (1 cup = 250 ml) measurement.
  • 1/4 tsp fine sea salt
  • 1 tsp sesame oil
  • 1 tsp vinegar

For yubu (deep fried tofu pouches)

  • 180 g deep fried tofu , yubu in Korean / abura-age in Japanese
  • 2 Tbsp soy sauce
  • 1 Tbsp sugar I used raw sugar

For spinach

  • 240 g spinach , rinsed (I used baby spinach)
  • 1/4 tsp fine sea salt
  • 1 tsp sesame oil



For rice

  • Put the steamed rice into a big bowl then add the seasoning sauce as listed. Mix them lightly but thoroughly with a spatula. Cover with glad wrap on the bowl so that the rice doesn’t become dry before you start rolling Kimbap.

For Yubu (deep fried tofu pouches)

  • In a large pot, boil some water. Once the water starts to boil, add the Yubu into the pot and push it down with tongs a couple of times so that it soaks water. Boil it for 1-2 mins.
  • Drain away the water; rinse the Yubu in cold running water for a while.
  • Squeeze the water out from the Yubu (I wore plastic gloves in case it was still too hot and also it is a bit oily). Then slice them thinly.
  • Heat the pan/wok with some oil on high heat. Once heated, reduce the heat to medium to low then add the Yubu and seasoning ingredients as listed. Stir them thoroughly so that the seasoning gets distributed evenly.
  • Turn the heat off and put the Yubu into a bowl/plate.

For spinach

  • Boil some water in a pot. Add the salt (1/4 tsp as listed) then parboil the spinach for 1 minute.
  • Drain the spinach and cool down with cold running water. Squeeze it lightly but enough to get rid of the water.
  • Put the spinach into a bowl. Add the sesame oil as listed then mix them lightly with your hands.

For eggs

  • Beat the eggs in a bowl. Cook it in a pan. Once both sides are cooked take it out then slice it into thumb size width strips.

For carrots

  • Slice the carrots into long thin stick shapes. (Julienned).

For rolling

  • Put all ingredients on the table.
  • Place one seaweed sheet on the bamboo mat and thinly spread the rice on the seaweed sheet. (Only cover the 80-90% of the sheet)
  • Start placing the prepared ingredients. (Order: perilla leaves, eggs, spinach, yubu, carrots, radish pickle)
  • Once all ingredients are set, lift the bottom end of the seaweed sheet to cover the ingredients. Once you cover them, then roll the seaweed to the top. (Paste some water or put some rice pieces at the edge of the seaweed sheet, if it doesn’t stick)
  • Roll with the bamboo mat once more to give a firm shape.
  • Repeat this process for the rest of ingredients.
  • Once you finish rolling them, paste the sesame oil onto the rolls.
  • Cut the Kimbap into bite size pieces and serve them on a plate. Enjoy!


Calories: 342kcal | Carbohydrates: 57g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 541mg | Potassium: 362mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7645IU | Vitamin C: 15.8mg | Calcium: 119mg | Iron: 3.2mg