This is one of the quickest Korean recipes I can think of, and it is extremely popular as an appetizer plate for gatherings or as a special snack. I think that if you like Korean culture and want to learn how to make Korean food, this is the perfect introductory recipe to familiarize yourself with a basic authentic dish. Recently, I had some yubuchobap at a friend's daughter's first birthday, which is treated as a huge celebration in the Korean culture called a 돌잔치 ('dol-jan-chi' or 'dol' for short). At the party, babies sit in front of a bunch of different objects that signify potential career paths that child can possibly take in their adult life. Whichever that baby picks up dictates what they're going to be! (The baby of honor at this party, Mika, picked a toy microphone, and now we can't wait for her singing debut!) ------------------------------------------- Yubuchobap 2 cups of cooked rice 1 Yubuchobap making kit (You should be able to find them in any Japanese or Korean supermarket. See photo 2 for a better idea of what these kits look like.) 1/3 cup of finely chopped cucumber 1/3 cup of finely chopped carrot 2 tablespoons of finely chopped yellow pickled radish A pinch of salt 1 - 2 tablespoons of vegetable oil (I tend to use soybean oil for Korean recipes.) 1. Put the chopped cucumber and carrots into a bowl. 2. Add salt and mix well. Squeeze out any excess water 10 minutes later. 3. In a heated pan, add a drop of oil and saute the squeezed vegetables for 20 seconds. 4. Make 2 cups of rice and put it into a large bowl. 5. Add the vinegar-based sauce (to taste) to the warm rice. Mix it well with a wooden spoon. 6. Add the prepared vegetables and chopped yellow pickled radish to the rice. Mix it well and cool it down. 7. Open the package of yubu (tofu pockets), and squeeze it slightly to drain out the extra sauce. 8. Open up each yubu to make a pouch. Take about 2 - 3 tablespoons of rice and make oval-looking rice balls. Fill each tofu pocket with a rice ball. 9. Dip the top of the pocket with the exposed rice into the mix of dried ingredients. Put each pocket on to a serving plate one by one. Enjoy!