Main ingredients
chicken tenderloinbutton mushroomsonioninstant rice (Hetbahn)yubu (fried tofu pockets)sliced cheesemilktruffle oil
Kim Ho-yoon's White Ragu Chicken Yubuchobap
A premium yubuchobap featuring a savory white chicken ragu with a subtle truffle aroma, generously piled onto large yubu wrappers.
Ingredients needed 2 servings
Recipe
Cooking tips
- When topping the yubu with the white ragu, if there is too much liquid the rice will become soggy, so it's best to add cheese and reduce until thick and sticky.
- Add truffle oil at the very end of cooking or after the ragu has cooled slightly to preserve its distinctive aroma without it dissipating.
Recommended for
- Those who want to prepare a special and impressive king-sized yubuchobap for a picnic or lunchbox.
- Those who want to enjoy a unique chicken dish with a creamy sauce and truffle aroma.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Striker Chef's One-Pan White Ragu Pasta
- Kim Ho-yoon's White Ragù Pasta
- Kim Milan's Neapolitan White Ragù Pasta
- Raymon Kim's White Ragù Pasta
- Okjubu's Radish Sprout Gimbap
- Kim Dae-seok's Topped Yubu Chobap
- Ttukdak Hyung's Ubu Chobap Gimbap
- Ttukdak Hyung's King Gochujang Yukhoe Yubuchobap
- Yoon Yi-ryeon's Tofu Yubuchobap
- Yoon Yi-ryeon's Tot Yubuchobap
