Introduction

Yubu (유부) is thin, deep-fried tofu with a spongy, golden skin. In Korean supermarkets you mostly find it as seasoned yubu pouches – little pockets simmered in a sweet soy syrup, packed with a vinegar seasoning and topping flakes so you can make yubu chobap (rice-stuffed tofu pockets) in minutes. It is the Korean cousin of Japanese inari sushi and one of the most popular foods for picnics and school lunchboxes. Plain yubu also turns up in eomuk-tang, udon and hot pots.

Yubu at a Glance

What it is

• Thin deep-fried tofu, often sold as seasoned pouches for stuffing

Main ingredients

• Soybeans (tofu) and frying oil; seasoned pouches add soy sauce, sugar and syrup

Taste

• Seasoned: sweet, salty and juicy; plain: mild and soaks up broth

Main uses

• Yubu chobap, fish cake soup, udon, hot pot, stuffed yubu pouches

What is Yubu Made Of?

Yubu starts as thinly sliced firm dubu that is fried until it puffs and develops a hollow, spongy inside. Types you will see:

• Seasoned yubu chobap kits: sweet soy-simmered pouches plus vinegar seasoning and topping flakes – refrigerated aisle.
• Plain fried tofu (sheets or strips): unseasoned, often frozen, for soups, stir-fries and hot pot.
• Yubu jumeoni: pouches stuffed with meat, vegetables or rice cake and tied, used in hot pots and fish cake soup.
• Square vs. triangle pouches: just different cuts – triangles look neat in lunchboxes.

What Does Yubu Taste Like?

Seasoned yubu is soft, spongy and juicy, releasing a sweet soy syrup when you bite it – a perfect match for tangy vinegared rice. Plain yubu has a mild fried-tofu flavor and soaks up whatever broth it sits in, which is why it is loved in soups.

Popular Korean Dishes That Use Yubu

Yubu Chobap

Seasoned rice stuffed into sweet tofu pouches – the recipe below.

Eomuk-tang with Yubu Jumeoni

Fish cake soup with little stuffed tofu purses, a favorite at street stalls.

Udong

Sweet fried tofu on top of a bowl of Korean udong.

Tuna Mayo Yubu Chobap

Pouches stuffed with rice and topped with creamy tuna mayo, a trendy lunchbox version.

Easy Yubu Chobap Recipe (Serves 2–3)

Ingredients

• 1 package seasoned yubu pouches (about 14–16 pouches, with seasoning packets)
• 2 1/2 cups warm cooked short-grain rice
• 1/4 carrot and 2 tbsp onion, finely minced
• 1 tsp neutral oil
• 1 tbsp toasted sesame seeds

Rice Seasoning (if your kit has none)

• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt

Instructions

1. Stir-fry the carrot and onion in the oil for 1–2 minutes until soft. Cool slightly.
2. Mix the warm rice with the vinegar seasoning (or the kit packet), the vegetables, the topping flakes from the kit and the sesame seeds. Let it cool until just warm.
3. Gently squeeze excess syrup from each yubu pouch – not too hard, or it will taste dry.
4. Wet your hands, form about 2 tbsp rice into a small oval and stuff it into a pouch, pressing into the corners.
5. Fold the edges closed or leave open and top with a little extra rice mix. Serve at room temperature.

Tip: For a tuna mayo version, top open pouches with canned tuna mixed with Korean mayo and a pinch of pepper. Keep packed lunches cool and eat within a few hours.

Where to Buy Yubu

United States

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Amazon
Search seasoned fried tofu pouch on Amazon
Search inari tofu skin on Amazon

H-Mart
Search fried tofu on H-Mart

Canada

Search seasoned fried tofu pouch on Amazon.ca

Europe

Search seasoned fried tofu pouch on Amazon.co.uk

How to Store Yubu

Refrigerated seasoned yubu kits should stay in the fridge and be used by the date on the pack; once opened, use within 1–2 days. Frozen plain fried tofu keeps for months – thaw or add directly to soups. Finished yubu chobap is best eaten the same day; refrigeration hardens the rice.

Yubu FAQ

Is yubu chobap the same as inari sushi?

They are very similar – both are vinegared rice in sweet fried tofu pouches. Korean versions often mix vegetables, flakes or toppings into or onto the rice.

Is yubu vegan?

The tofu itself is plant-based, but some seasoning packets or topping flakes may contain fish or other animal products. Check the label.

Do I need to cook yubu pouches?

Seasoned pouches are already cooked and ready to stuff. Plain fried tofu is usually rinsed with hot water to remove excess oil before using.

Conclusion

Yubu is one of the easiest Korean packaged foods to cook with: grab a kit, mix the rice and stuff the pouches for a sweet-and-tangy lunchbox favorite. Keep plain yubu in the freezer for soups, too. For more Korean tofu ideas, see our dubu guide.