Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Spam and Egg Yubuchobap
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 439
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 13 g
- Cholesterol
- 156 mg
- Sodium
- 447 mg
Yubuchobap is a popular Korean dish of savory fried tofu pockets stuffed with seasoned rice. It’s similar to Japanese inari sushi but commonly adapted with Korean-style seasonings and fillings. In this recipe, a mix of Spam and scrambled egg join the usual short-grain rice for a hearty version. Yubuchobap is typically enjoyed as a light meal, snack or lunchbox food since they’re popular with all ages and easy to prepare and carry. Look for Korean-brand tofu pockets — called yubu — in the refrigerated section of stores specializing in Korean or Asian groceries. They will come with a packet of seasoning mix you can use in this recipe. The stuffed pouches are best served immediately or at room temperature since storing them in the fridge will toughen the rice mixture, making it difficult to reheat.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 439
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 13 g
- Cholesterol
- 156 mg
- Sodium
- 447 mg
Ingredients
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Directions
- Finely dice the Spam so it’s in cubes smaller than peas. Heat the oil in a large nonstick skillet over medium heat. Add the Spam and cook, stirring constantly, until browned and crisp on the edges, about 4 minutes. Transfer the meat to a large bowl.
- Without wiping out the skillet, add the eggs and return it to medium heat. Stir constantly with a rubber spatula until curds set and there is no more wet, runny egg. Transfer the scrambled egg to a cutting board and chop into small pieces similar in size to the Spam. Add the chopped egg to the bowl with the Spam. Add the rice, mayonnaise, fish sauce, mirin, sesame oil, soy sauce, 1/4 teaspoon salt and the dried seasoning packet from the tofu pouches and mix until thoroughly combined.
- Lay the tofu pouches out on a large plate. Gently pat them dry with a paper towel. Working one at a time, open a pouch carefully so it doesn't rip and spoon about 2 tablespoons rice mixture into the pouch. It’s okay if some filling falls out as the rice mixture does not fully hold together; use your fingers to press down firmly on the rice to fill it in as neatly as possible. Set rice-side up on a serving platter. Continue until all the pouches and filling are used. Serve immediately.
