Yubu chobap (inari sushi in Japanese) is a slightly sweet and slightly rice snack that good for lunches, picnics or whenever you need something portable. It's simple to made and you can also experiment with your own version. The key ingredients are fried bean curd skin pockets and rice.
2 cups of cooked rice, sushi style
1 package of fried bean curd skins, typically 16 - 20 skins per package. You can buy these at Korean or Japanese grocery stores
Burdock root seasoning
1 small burdock root (ueong 우엉)
3 tbsp soy sauce
1 tbsp sugar
1 tbsp cooking wine
1 tsp corn syrup
1 tsp sesame seed powder (kaesogum 깨소금)
Sauce for rice
2 tbsp vinegar
1 tbsp sugar
dash of salt
splash of cooking wine (chongju)
1 small piece of kelp, ~4x5" sized (dashima 다시마)
squeeze of lemon juice
Cook 2 cups of white rice.
Wash and peel the long roots, and cut into 1½-2" size lengths and quarter. Boil some water and dunk it briefly. Julienne, then dice the thin strips and set aside. Add the rest of the ingredients together (except sesame seed powder and the burdock roots) in a pot on medium heat. Mix it well, then add the burdock root, stirring to coat the seasoning evenly. When the burdock seems tender enough, turn the heat off and garnish with sesame seed powder.
Make the rice seasoning sauce: put the vinegar, salt and sugar in a sauce pan and cook on a low heat, stirring frequently (don’t boil it). When salt and sugar is has dissolved, turn the heat off, and add cooking wine, kelp and a squeeze of lemon.
Open the package of fried bean curd wrappers and cook on medium heat in a pan for 2-3 minutes. Squeeze out the excess juice from the wrap and set aside.
After the rice is cooked, let cool and sprinkle the rice seasoning sauce. Mix the diced burdock root into the rice. This will be the filling for your bean curd skins.
Now you're ready to fill the wrappers. Fill each bean curd wrapper so that it is fairly full (not bulging, but round) with the seasoned rice. Garnish with regular or black sesame seeds.
Note: It helps to use thin plastic gloves. This recipe makes about 20 wraps. Instead of burdock root, you can also use other pickled vegetables.