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Quail egg yubuchobaps 🇰🇷

Happy Friday! Here’s some new lunch/finger food inspo. In May, I shared my love of Inari sushi in a post (will highlight in stories). I had seen Yubuchobaps in supermarkets before and thought I would give them a go.

Yubuchobap is pretty much the same as Inari – It’s fried and marinated tofu stuffed with rice. The tofu is SOOO YUMMY if you haven’t had it before. The only difference I found is the size of the pockets are smaller than the Inari ones I had previously purchased.

🌱 Ingredients 🌱

▪️Sushi rice
▪️Carrot
▪️Cucumber
▪️Pickled yellow radish
▪️Furikake seasoning (Actually, it came with the purchase!)
▪️Quail eggs
▪️Beetroot juice

These were fun to make and more fun to eat. Was perfect for my work lunch box. I prepped my eggs the day before by boiling for 2 minutes, setting aside and marinating overnight in beetroot juice for the pinkness. Gutted I didn’t get the soft yolk like last time though!

Take out your yubuchobaps on a tea towel or kitchen roll to dry off for a few hours. Prep your rice. Finely chop your veg in tiny cubes and fry together in sesame oil with the rice and furikake seasoning. Let it cool down and stuff your pockets, adding half an egg ontop. Mmmm delicious!
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