Today’s menu: Yubu Chobap (Korean Inari Sushi) 호주 팟럭 파티를 위한 반반 토핑 유부초밥 We were invited to a friendsgiving/christmas potluck last weekend, and I wanted to bring something that felt like a little appetizer but still had that cozy Korean touch. I’d been wanting to try these half-and-half yubu chobap for a while, so this felt like the perfect chance. It took a bit more time than I expected, but the result was so worth it. Not the quickest dish to make, but definitely as delicious as it looks. 👩🏻‍🍳 Yubu Chobap Recipe (for about 21 pieces) Rice • I used Japanese fried tofu pockets because they’re slightly bigger, but Korean yubu pockets work just as well. • Gently squeeze out excess liquid (keep 2–3 extras in case any tear). • 700g cooked rice • Rice seasoning: vinegar + sugar (1:1 ratio) + ½ tsp salt, microwave 10 sec to melt • Mix into rice; add sesame seeds or your favorite furikake Toppings 1. Crab Mayo & Cucumber Crab sticks + mayo + a bit of mustard + pinch of sugar Add diced cucumber for crunch 2. Tuna Mayo & Corn Tuna + mayo + splash soy sauce + pepper Sweet corn on the side 3. Spam & Kimchi Dice small, pan-fry spam first Stir-fry kimchi in leftover oil until slightly golden 4. Scrambled Egg & Avocado Soft scrambled egg with a little salt and a drizzle of sesame oil Add small avocado slices Assemble Fill each pocket halfway with rice, flatten gently Top with two flavors using a spoon and chopsticks Chill in the fridge if you’re not leaving right away #yubuchobab #inarisushi #potluck #potluckideas #koreanfood - @yooinoz