Yubu Cho Bap (유부초밥)

Today I did something really exciting and new for me. It might shock some of you, but it will probably impress all of you (if you know me).

I cooked! Korean food, nonetheless!

First of all, I should preface this by saying that Koreans love to share food. It's just second nature: if they have a small snack, they will give a few pieces to you (especially when you're their teacher). Because of this charming cultural tendency, I've gotten to try a lot of tasty Korean foods other than what we eat at lunchtime. One of my favorites is Yubu Cho Bap, which is tofu-wrapped rice balls. I'm not sure how it's seasoned, but the tofu has a sort of eggy consistency and is very yummy, and the rice has some sort of oil flavoring and seed things added to it. Normally I would never think that I could actually make something like this, cause cooking sort of scares me, but yesterday at work I was struck by a vagrant wave of curiosity mixed with resolve, and decided to go for the gold and make Yubu Cho Bap myself. Plus, I found out that you don't actually have to do anything besides buy a kit. I like kits. So I got Cindy to write me a note for the ingredients and off to the store I went.

Here's what happened. I'm pretty sure I passed with flying colors, no?

1. Mix cooked rice with flavored oil and seeds/little bits of whatever.


2. Get the tofu packet things ready.


3. Open up, and stuff!


4. Eat a lot!