Ttukdak Hyung's Leftover Japchae Yubu Pockets
A nutritious dish that recycles leftover japchae by cutting it with scissors, stuffing it into blanched yubu, tying it with scallion stems, and using it as a garnish for soup dishes.
Ingredients needed 2 servings
Recipe
Cooking tips
- Blanching the yubu and scallions in boiling water first removes excess oil from the yubu and softens the scallion stems so they don't tear when tying.
- These yubu pockets can be stored in a pack and added to rich eomuk-tang, mandu-jeongol, or udon. Simmering them together infuses the broth into the pockets for a fuller flavor.
Recommended for
- Those who want to transform leftover japchae after holidays or parties into a completely different, refined dish.
- Those who want to make restaurant-style yubu pocket toppings for homemade eomuk-tang or mandu-jeongol.
- Those who want to serve a fun-textured finger food to family instead of simply reheating japchae in the microwave.
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