Selina S. Lee

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Uh man. What a tough week. I’ve been feeling bit under the weather and unmotivated all week. I finally got around to photos from the latest Banchan Workshop #5 Kimchi and it’s making me feel so happy to look at them. Here are just few of my favorites from that day. I’ll be sharing recipes for the Kimchi in separate posts. I wanted to make sure that I include all of mom’s wisdom tips in the recipe. For now, hope you enjoy these photos.

Here is most liked Instagram photo EVER! I had to write up a recipe for you. I owe it to you. Thank you so much! Hope you enjoy this for packing lunch, picnics or even a meal. Goes great with a bowl of udon noodles (hint, hint!)

YUBUCHOBAP 유부초밥 (Stuffed Tofu Pockets) – 4-6 servings (will make 20 pockets)

INGREDIENTS
10 fried bean curd tofu pockets (Hana brand)
1/2 lb lean ground beef
1/2 cup finely chopped carrots
1/2 cup finely chopped mexican green onion
2 cups of cooked rice

SAUCE
3 tbsp soy sauce
3 tbsp tsuyu sauce
2 tsp sugar
2 tsp cooking sake
1/4 cup water

PREPARATION
cut fried bean cuard diagonally to make pockets.
add sauce ingredients in a medium pot and simmer in low heat until sugar is dissolved.
add tofu pockets and simmer until pockets are seasoned (i did this in 2 batches).
set aside for few min. then drain the liquid by pressing down on a metal sifter using a spoon.

COOKING INSTRUCTIONS
make fried rice with cooked rice (i used half brown/half white rice) by cooking the ground beef and green onion (i used both green and white parts) with little bit of garlic and cooking sake. season with salt and pepper. add chopped carrots and rice at the end. season it with salt if needed.

TIP: if the pockets turn out too salty, you can adjust the seasoning on the fried rice to balance!