Korean Maekom Mayo Yubu Pocket (Spicy Mayo Tofu Pockets)
Quick answer
Spicy mayo yubu pockets are seasoned tofu pouches stuffed with rice, canned tuna, chopped pickled radish, and cucumber, all bound together with a gochujang-mayonnaise sauce.
What makes this special
- Seasoned tofu pouches filled with spicy gochujang-mayo tuna and rice: Maekom Mayo Yubu.
- Oil-drained tuna with gochujang and mayo gives spicy-nutty filling
- Lukewarm rice prevents tearing the delicate tofu skin pocket
Key ingredients
Core cooking flow
- 1 Remove 12 seasoned tofu pockets from the package, gently shake off excess br...
- 2 Drain 120 g canned tuna in a sieve, pressing lightly so excess oil does not loosen the filling later.
- 3 In a small bowl, loosen 3 tablespoons mayonnaise with 1 tablespoon gochujang before adding it to the rice.
Spicy mayo yubu pockets are seasoned tofu pouches stuffed with rice, canned tuna, chopped pickled radish, and cucumber, all bound together with a gochujang-mayonnaise sauce. The tuna must be thoroughly drained before mixing so the mayonnaise coats evenly, and the ratio of gochujang to mayo controls both the heat level and the creamy consistency of the filling. Diced pickled radish and cucumber introduce a satisfying crunch that keeps each bite from feeling heavy. Sesame oil and toasted sesame seeds mixed into the rice build a nutty foundation that balances the spice from the sauce. The sweet and salty braised tofu pouch wraps around everything, delivering multiple layers of flavor in a single bite. These pouches pack well for lunch boxes and hold up in the refrigerator, where the tofu slowly absorbs moisture from the filling and becomes even softer.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Prep
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.
- 3Step
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.
- 4Season
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.
- 5Prep
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
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