Wild Greens Yubu Chobap (Tofu Pouch Sushi)

Photo: Korea Ministry of Food and Drug Safety

Wild Greens Yubu Chobap (Tofu Pouch Sushi)

Name: Wild Greens Yubu Chobap (Tofu Pouch Sushi)
Cuisine: South Korea
Ingredients: 50 g chwinamul (aster greens) (50g); 30 g chamnamul (pimpinella greens) (30g); 30 g gondre (Korean thistle greens) (30g); 50 g fried tofu pouches (yubu) (50g); 200 g rice (200g); 20 g vinegar (20g); 30 g sugar (30g); 0.2 g salt (0.2g); 30 g tomato (30g)

산나물 유부초밥

Rice · Boiled

RiceCourse

304kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Wild Greens Yubu Chobap (Tofu Pouch Sushi)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

chwinamul (aster greens)취나물(50g)
50 g
chamnamul (pimpinella greens)참나물(30g)
30 g
gondre (Korean thistle greens)곤드레나물(30g)
30 g
fried tofu pouches (yubu)유부(50g)
50 g
rice쌀(200g)
200 g
vinegar식초(20g)
20 g
sugar설탕(30g)
30 g
salt소금(0.2g)
0.2 g
tomato토마토(30g)
30 g

Nutrition per serving

304kcal

51.8gCarbs

10.4gProtein

6.1gFat

72.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the rice well, soak for about 30 minutes, and cook it fluffy.
Blanch the chwinamul and chamnamul in boiling salted water and rinse.
Soak the gondre thoroughly, boil, and rinse.
Blanch the fried tofu pouches briefly in boiling water to remove the oil and cut in half.
Mix the vinegar, sugar, and salt to make sushi vinegar.
Mix the sushi vinegar into the rice, finely chop the prepared greens and mix them in evenly, stuff the mixture into the blanched tofu pouches to make sushi, place on a plate, and top with the greens and tomato.

💡 TipGreens rich in fiber help promote bowel movement and also help flush out sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.