This Man's Cook's Yubu Jorim

• yubu 40 sheets (250g)
• onion 0.5 medium
• chili pepper 15 pieces
• carrot 40g
• white part of green onion 20cm
• soy sauce 5 tablespoons
• kitchen soy sauce 1 tablespoon
• oyster sauce 0.5 tablespoon
• corn syrup 3 tablespoons
• sugar 1 teaspoon
• red pepper powder 0.5 tablespoon
• black pepper 3 pinches
• minced garlic 1 tablespoon
• mirin 2 tablespoons
• sesame oil 0.5 tablespoon
• toasted sesame seeds 1 tablespoon
• water 1.5 cups (300ml)

Recipe 🍳

Cooking tips 💡

• Briefly blanching yubu in boiling water removes surface oil, eliminating its greasy taste and leaving a clean, fresh flavor.
• Since yubu absorbs a lot of moisture, it must be cooked down thoroughly until almost no liquid remains to maintain proper seasoning and chewy texture.
• For best results, let the finished yubu jorim cool completely in an airtight container in the refrigerator before eating—this enhances both chewiness and savory depth.