Handmade Delight: Delicious Stuffed Tofu Pouches (Yubu Jumoni)
Handmade Delight: Delicious Stuffed Tofu Pouches (Yubu Jumoni)
Elevate Your Fish Cake Soup with Flavorful Stuffed Tofu Pouches
Instead of just fish cakes, why not make your fish cake soup more exciting with konjac noodles, rice cakes, and these delightful stuffed tofu pouches? They add not only a generous portion of deliciousness but also a fun element of discovery as you fish them out of the soup. While konjac and rice cakes are readily available at supermarkets, stuffed tofu pouches are a bit harder to find. That’s why I made them as a special treat for the kids during their school break. Enjoy this recipe for delicious stuffed tofu pouches, packed with chewy glass noodles and crisp vegetables, to create a memorable meal!
Stuffed Tofu Pouch Filling- 30 thick and long chives
- 1/3 carrot
- 150g glass noodles (dangmyeon)
- Seasoning: 3 Tbsp soy sauce, 1 Tbsp corn syrup (oligosaccharide), 1/2 Tbsp plum extract, 1 Tbsp sesame oil, pinch of black pepper
Cooking Instructions
Step 1
Prepare the chives to be used as ties for the tofu pouches. Select 30 chives that are thick and long, wash them thoroughly.
Step 2
Blanch the prepared chives in boiling water for just a quick dip (about one swirl). Immediately remove them. Avoid overcooking to maintain their crispness.
Step 3
Rinse the blanched chives in cold water to cool them down completely. Gently squeeze out excess water once they are cooled and softened.
Step 4
Chop the squeezed chives into approximately 5-6 cm lengths. Finely julienne 1/3 carrot. The carrots add color and a pleasant crunch.
Step 5
In a pot of boiling water, add 150g of glass noodles. Stir occasionally to prevent sticking and cook for 6 minutes. Be sure to follow the cooking time to avoid mushy noodles.
Step 6
Once the glass noodles are cooked, add the chopped chives and julienned carrots. Briefly blanch them together with the noodles, just until the vegetables soften slightly. This preserves their crisp texture.
Step 7
Drain the cooked glass noodles and vegetables into a colander. Rinse thoroughly with cold water to cool them down. Shake off as much excess water as possible.
Step 8
Add the seasoning ingredients (3 Tbsp soy sauce, 1 Tbsp corn syrup, 1/2 Tbsp plum extract, 1 Tbsp sesame oil, pinch of black pepper) to the drained noodle and vegetable mixture. Gently mix everything together until well combined to create the filling. Taste and adjust seasoning if needed.
Step 9
Blanch the 25 sheets of flat fried tofu in boiling water to remove excess oil. Rinsing them after blanching makes them cleaner and less greasy.
Step 10
Gently squeeze the excess water out of the blanched tofu. Using scissors, carefully cut an opening on one side of each tofu pouch, creating a pocket. Avoid cutting all the way through; a slit at the edge works best for filling.
Step 11
Fill each tofu pouch with a portion of the prepared glass noodle and vegetable mixture. Be careful not to overfill, as this can cause the pouches to burst.
Step 12
Method One for Sealing: Use a toothpick to skewer through the opening of the tofu pouch, securing it shut. This is the simplest and quickest method.
Step 13
Method Two for Sealing: After securing with a toothpick, use a blanched chive to tie the pouch closed, then remove the toothpick. This creates a decorative pouch shape but requires more effort.
Step 14
Method Three for Sealing: Fold the opening of the tofu pouch inward, then wrap and tie it with a blanched chive. Instead of a knot, tuck the end of the chive under the wrapped portion for a neat finish. This is how they are often seen in Busan’s Kkangtong Market, and it’s the method I used.
Step 15
The finished stuffed tofu pouches can be used immediately or stored in the freezer. Simply take them out one by one when needed and add them to soups like fish cake soup for a wonderfully hearty and delicious meal.
