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Yubu jumeoni
Fried tofu pouches with glass noodles
유부주머니: fried tofu pouches stuffed with glass noodles and vegetables, tied with chive and simmered in anchovy broth
KoreanYubu jumeoni, "tofu pockets", are a Bupyeong Kkangtong Market speciality, said to have been dreamed up by a fish-cake vendor there in the 1980s. Little fried tofu pouches are stuffed with glass noodles and vegetables, tied with a strip of chive like a drawstring purse and left to soak in a steaming pot of anchovy and kelp broth. On cold Busan evenings they are served in a paper cup with a ladle of broth and a dab of soy. Chef's tip: fill the pouches only three-quarters full; they swell as they absorb the broth and split if packed tight.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the broth
- 10 large dried anchoviesheads and guts removed
- 1 dried kelp (dasima)10 cm square
- 5 ½ oz Korean radish or daikonsliced
- 4 ¼ cups water
- 1 tbsp soy sauce
- ½ tsp salt
For the pouches
- 8 fried tofu pouches (yubu)unseasoned
- 1 ⅜ oz carrotfinely chopped
- 2 shiitake mushroomsfinely chopped
- 2 spring onionsfinely chopped
- 1 garlic clovegrated
- 1 tsp soy sauce
- 1 tsp sesame oil
To serve
- 2 tbsp soy sauce (optional)
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Method
0/7 doneStep 1: Toast 10 large dried anchovies in a dry pot for 1 minute, until fragrant. Add 4 ¼ cups water, 1 dried kelp (dasima) and 5 ½ oz Korean radish or daikon, bring to the boil and simmer for 5 minutes, then remove the kelp. Simmer for 10 minutes more, then lift out the anchovies. Season with 1 tbsp soy sauce and ½ tsp salt.
16 minStep 2: Pour boiling water over 8 fried tofu pouches (yubu) to wash off excess oil, then squeeze gently. Roll a chopstick over each one and carefully open it into a pocket.
4 minStep 3: Boil 1 ¾ oz dangmyeon (sweet potato glass noodles) for 5 minutes, rinse in cold water, drain and chop into short pieces.
6 minStep 4: Mix the noodles with 1 ⅜ oz carrot, 2 shiitake mushrooms, 2 spring onions, 1 garlic clove, 1 tsp soy sauce and 1 tsp sesame oil.
3 minStep 5: Fill each pouch three-quarters full. Common mistake: overstuffing; the pouches tear as they swell in the broth.
6 minStep 6: Dip 8 long chive stems in boiling water for 5 seconds until pliable, then tie one tightly round the neck of each pouch.
4 minStep 7: Lower the pouches into the simmering broth and cook for 8–10 minutes, until plump and soaked through and the carrot inside is tender. Serve in cups with broth and 2 tbsp soy sauce on the side.
10 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 9 g
- Carbs
- 22 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yubu jumeoni take?
- About 50 minutes in total: 30 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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