Never miss a new recipe Subscribe

Tricolor Yubuchobap (Korean Style Inari Sushi)

Yubuchobap is sweet and vinegared rice stuffed in fried bean curd pockets. It’s perfect in a Korean lunch box or as a party food. Let’s make it!

Yubuchobap (Korean Style Inari Sushi) | MyKoreanKitchen.com

Yubuchobap (Yubu Chobap, 유부초밥) is Korean version of Japanese inarizushi / inari sushi.

“Yubu” means fried bean curd and “chobap” means sushi rice. So together it makes sushi rice stuffed in fried bean curd pockets / pouches. It is a popular Korean picnic food along with kimbap (Korean sushi roll).

It is one of my favorite childhood foods because it brings back good memory of picnics.

Yubuchobap / Yubu chobap is very easy to make because essentially all you need is the yubuchobap kit and you can easily get it from a Korean grocery store.

Yubuchobap Kit

The above image is an example of the kit. You can typically choose the kit from ones that are made for 1 set or 3 sets of yubuchobap. The kit contains  seasoned fried bean curd pockets,vinegar seasoning (clear liquid) and dried rice seasonings.

The above kit is for 3 sets, which will give you 42 yubuchobap. Though, this will vary from brand to brand.

Yubuchobap is sweet, slightly salty and savory all at the same time. It’s very addictive and moreish. I think I can easily finish the one whole set myself. 🙂

My daughter loves it too. Thankfully, the chobap stores well in the fridge without going dry too much, so I sometimes pack them up for her lunch box as well.

Yubuchobap (Korean Style Inari Sushi) is perfect in Korean lunch box. | MyKoreanKitchen.com

While you can make a simple yubuchobap with the kit, it is always nice to add additional ingredients to give more nutrition and texture. Hence, enhance the overall flavor.

You can easily add your choice of vegetables and / or meat in it. But in the recipe below, I used broccoli, egg and spicy tuna to give nice contrast colors.

I hope you give these a try soon! I’m sure you will love it!

How to Make Yubuchobap / Yubu Chobap (Sweet and Vinegared Rice Stuffed in Fried Bean Curd Pockets) | MyKoreanKitchen.com

P.S. If you like this recipe, you might also like to try my Yubu Kimbap (Deep fried tofu Kimbap).

Ingredients for Yubuchobap, Makes 14

  • 1 set yubuchobap kit (available from a Korean grocery store)
  • 1 cup steamed sushi rice
  • 30 g / 1 ounce broccoli florets, steamed and finely chopped
  • 1 egg, scrambled
  • 2 Tbsp Korean spicy tuna (buy or make it using this spicy tuna recipe)

* If you can’t buy a yubuchobap kit, you can also use these combinations to build your own kit. (Inarizushi no moto + sushi vinegar + rice seasoning)

** 1 Tbsp = 15 ml, 1 cup = 250 ml

*** Recipe idea is adapted from Ibapcha magazine.

How to Make Yubuchobap

1.Put the rice into a large bowl. Add the sushi vinegar and rice seasoning onto the rice. (These are from the yubuchobap kit and it is already portioned.) Mix them well with a spatula.

Yubuchobap rice seasoning

2. Divide the rice (from step 1) amongst three bowl. Add the broccoli, egg and spicy tuna into these bowl. Mix them well with the rice.

Tricolor Yubuchobap rice

Tricolor Yubuchobap rice mixed

3. Lightly squeeze the fried bean curd to remove excess seasoning sauce. Open it up with your hands and using a tea spoon, fill it with the seasoned rice. Repeat this with remaining ingredients. Serve. (It can be served warm or cold.)

How to Make Korean Yubuchobap (Inari Sushi) | MyKoreanKitchen.com


Yubuchobap (Korean Style Inari Sushi) | MyKoreanKitchen.com

Tricolor Yubuchobap (Korean Style Inari Sushi)

How to make yubuchobap (yubu chobap)
4.84 from 6 votes
Print Pin Rate
Course: Main
Cuisine: Korean Fusion
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Calories: 388
Author: Sue | My Korean Kitchen

Ingredients

  • 1 set yubuchobap kit (available from a Korean grocery store)
  • 1 cup steamed short grain rice
  • 30 g broccoli florets (1 ounce), steamed and finely chopped
  • 1 egg scrambled
  • 2 Tbsp Korean spicy tuna

Instructions

  • Put the rice into a large bowl. Add the sushi vinegar and rice seasoning onto the rice. (These are from the yubuchobap kit and it is already portioned.) Mix them well with a spatula.
  • Divide the rice (from step 1) amongst three bowl. Add the broccoli, egg and spicy tuna into these bowl. Mix them well with the rice.
  • Lightly squeeze the fried bean curd to remove excess seasoning sauce. Open it up with your hands and using a tea spoon, fill it with the seasoned rice. Repeat this with remaining ingredients. Serve. (It can be served warm or cold.)

Nutrition

Calories: 388kcal
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

You May Also Like

Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Leave a Comment

17 thoughts on “Tricolor Yubuchobap (Korean Style Inari Sushi)”

  1. I don’t have a local shop I can buy the kit from and there’s nothing on Amazon. do you know of a place online I can buy it?

  2. Would you recommend any sauces for dipping or is this just made to be eaten without? I thought I might try the sauce you give for the spicy tuna recipe, but wondering if there is anything else.

  3. Hi 😄
    I love your recipes and your blog. I’m searching for a way for me to buy yubuchobap kit because where i live we don’t have any korean stores .
    Its very difficult for me.

    I want to ask you : Do you buy your yubuchobap kit in the freezer zone at your korean store ?

    Is it true that many brands of yubuchobap kit are sell only in the freezer zone and not at normal temperature ?

  4. Hi Sue! I finally found a yubuchobap kit at my local market and I’m super excited to try these out! I have two questions- are there any other vegetable you might recommend mixing with the rice that would taste good with the seasonings? My fiance doesn’t like broccoli but it seems to be the only veggie he won’t eat so the rest are fair game! Also, how long will these keep in the fridge? I’d like to make some as a side dish for dinner, and possible pack the leftovers for my fiance’s lunch the following day. Would they still taste, ok?

    Thanks for the great recipe!

    • Hi Rachel, Other possible vegetables could be bell peppers and cucumbers. But it’s really up to you. Also, imitation crab is a popular ingredient.

      As for the storage, it should be ok for 1 to 2 days in the fridge. Hope you and your fiancé like it!

  5. Only 388 calories for 7 pieces? I always considered each one to be closer to 100kcal. Guess I’ve been overestimating! I enjoyed reading this, thank you.

  6. Thanks Sue, I got the Tofu cases at the local Asian shop, boiled up the rice and made it as per instructions. I must say it was a hit, all bar one of the kids ate many of them, I think out of 28 that I made, there was only 5 left after the first session.

    Easy and yummy, we will make again, the kit was only about $3.30 each so cheap as well.

Leave a Comment

NEVER MISS A NEW RECIPE

Join 15,000+ other Korean food lovers! Get the latest recipes from

My Korean Kitchen delivered to your email inbox. It's free!