Corn Yubuchobap
Serves 14
15 mins prep
10 mins cook
25 mins total
Corn yubuchobap is made with rice seasoned with beef and veggies, stuffed in fried bean curd pockets. They are the perfect on-the-go snack or for lunch boxes.
0 servings
Marinate the ground beef with soy sauce, cooking rice wine, honey, sesame oil, and garlic. Heat neutral oil in a saucepan on medium-high heat. Add the marinated ground beef, diced onions, and oyster sauce. Cook until done, or about 5 minutes. Remove the cooked ground beef from the pan. Set it aside in a large bowl. To the same pan, add a smidge more of the neutral oil. Add the carrots and chives and cook until tender, or about 2-3 minutes. Remove the cooked veggies and transfer to the large bowl with the cooked meat. Add your cooked rice to the large bowl. Using a spoon or spatula, mix to combine all the ingredients. Using your hands, lightly squeeze out the excess seasoning liquid from the fried bean curd pockets. Gently open the bean curd pocket and stuff it with the beef and veggie rice. Repeat this step with the remaining ingredients. To cut the corn, hold down the ear of corn and slice down the sides of the corn to remove the kernels. Keep the kernels intact in large pieces to add on top of the yubuchobap as a garnish. Place pieces of the cut corn on top of the yubuchobap. You may have to make them fit, almost Tetris-like.
