This article discusses the Korean dish called yubuchobap, which is a Korean version of fried tofu pockets. The author shares a recipe for yubuchobap and mentions that it can be customized with various fillings. The recipe includes soaking and cooking rice, adding vegetables and seasonings, filling tofu pockets with the rice mixture, and garnishing with sesame seeds. The author also provides tips to simplify the cooking process, such as using a rice cooker or buying pre-cooked rice. The article concludes with serving suggestions and tips for leftovers.