Korean Maekom Mayo Yubu Pocket (Spicy Mayo Tofu Pockets)

Remove 12 seasoned tofu pockets from the package, gently shake off excess braising liquid, and check for torn edges.

Prepare 360 g cooked rice while it is lukewarm, not hot, so the pockets stay intact when filled.

Drain 120 g canned tuna in a sieve, pressing lightly so excess oil does not loosen the filling later.

Finely chop 50 g pickled radish and 50 g cucumber into rice-grain-sized pieces, keeping the mixture crunchy rather than watery.

In a small bowl, loosen 3 tablespoons mayonnaise with 1 tablespoon gochujang before adding it to the rice.

Stir until the color is even and no thick streaks remain, which prevents one pocket from tasting much spicier than another.

Add 1 teaspoon sesame oil and 1 teaspoon sesame seeds to the lukewarm rice, then fold with a rice paddle.

Use a cutting motion instead of pressing, so the grains stay separate and the nutty seasoning spreads evenly.

Add the drained tuna, pickled radish, and cucumber to the rice and mix once before adding the spicy mayo in portions.

Fold until the filling holds together moistly, but stop before it becomes pasty or wet.

Open each tofu pocket slowly with your fingertips and divide the filling into 12 portions.

Press it into the corners without tearing the tofu, then serve right away or chill for 5 minutes so the pockets firm slightly.