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Yubuchobap

Name: Yubuchobap
Ingredients: 1 tbsp olive oil; 1/2 bag frozen veggies; salt and pepper; 1/2 container JUSTEgg; 3 servings cooked rice; 1 tbsp mirin; 1/2 tbsp rice wine vinegar; 1 tbsp toasted sesame seeds; 2 tbsp black sesame seeds; deep fried tofu pockets

thekoreanvegan.com

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Servings: 2

Author : Joanne Molinaro

Ingredients

Remove All · Remove Spices · Remove Staples

1 tbsp olive oil1/2 bag frozen veggiessalt and pepper1/2 container JUSTEgg3 servings cooked rice1 tbsp mirin1/2 tbsp rice wine vinegar1 tbsp toasted sesame seeds2 tbsp black sesame seedsdeep fried tofu pockets

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Instructions

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Step 1

Add olive oil to a large saute pan. When the oil is hot, add the frozen vegetables, together with some salt and pepper.

Step 2

When the vegetables are soft, add the JUSTEgg and begin scrambling until eggs are cooked (around 2 minutes).

Step 3

In a separate large bowl, add cooked rice, together with mirin and rice vinegar, as well as the scrambled eggs, and both kinds of toasted sesame seeds.

Step 4

Place the rice in the refrigerator until it has cooled enough to handle. Then, roll the rice into golf balls.

Step 5

Stuff the rice balls into the tofu pockets. Sprinkle with additional sesame seeds before serving.