Main ingredients 🥩
Seasoned tofu pocketsBeef for yukhoeGochujangGochugaru (red pepper powder)Minced garlicSesame oilCucumber
Ttukdak Hyung's King Gochujang Yukhoe Yubuchobap
A gourmet dish of yukhoe marinated in a spicy-sweet gochujang sauce for extra savoriness, topped with crunchy cucumber strips on king-size yubuchobap.
🙋 Recommended for
- ⭐ Those who want to fully enjoy a Korean-style topping of spicy and savory gochujang yukhoe.
- ⭐ Those who want to enjoy the sweet and tangy yubuchobap, the rich savory flavor of yukhoe, and the crisp freshness of cucumber all at once.
Ingredients needed 🛒2 servings
- 10 king-size seasoned tofu pockets
- 1.5 bowls of cooked rice
- Tofu pocket seasoning liquid (from the pouch) to taste
- Vinegar to taste
- Sugar to taste
- Seasoned salt to taste
- 150g beef for yukhoe
- 1 tablespoon gochujang
- Fine gochugaru (red pepper powder) to taste
- Sugar to taste
- Minced garlic to taste
- Sesame oil, as needed
- Seasoned salt to taste
- Sesame seeds to taste
- 1/3 cucumber
Recipe 🍳
- Gently squeeze the king-size seasoned tofu pockets to separate the seasoning liquid. Mix the warm rice with the tofu pocket seasoning liquid, vinegar, sugar, and seasoned salt to season the rice.
- Fill the prepared king-size tofu pockets with the seasoned sushi rice to about 70% full, without packing it tightly.
- Place the thinly sliced beef for yukhoe in a bowl and add the gochujang, fine gochugaru, sugar, minced garlic, sesame oil, seasoned salt, and sesame seeds as specified.
- Use your hands to gently mix and toss the meat with the seasonings until well combined, making sure the meat is evenly coated, to create the seasoned yukhoe.
- Julienne the cucumber thinly, then add it to the bowl with the seasoned yukhoe. Lightly toss again to combine, being careful not to break the cucumber or let it release too much water.
- Top the rice-filled king-size yubuchobap generously with the gochujang yukhoe mixture to finish.
- Season rice with the king-size tofu pocket liquid, vinegar, sugar, and salt, then fill the tofu pockets about 70% full.
- Mix julienned beef with gochujang, gochugaru, sugar, minced garlic, sesame oil, salt, and sesame seeds, then gently fold in julienned cucumber.
- Top the yubuchobap generously with the spicy gochujang yukhoe to finish.
Cooking tips 💡
- Pat the beef for yukhoe thoroughly with a kitchen towel to remove blood before mixing; this prevents any gamey smell and helps the seasonings adhere better.
- If you mix the cucumber strips vigorously with the meat from the start, the cucumber will release water, making the yukhoe seasoning watery and the cucumber mushy. Be sure to gently fold them in at the very end.
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