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Chobap – Korean Rice Stuffed Tofu Skins

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  • Author: Jackie
  • Total Time: 60
  • Yield: 32 1x


fun rice stuffed tofu skins with variety of toppings like crab salad, minced pork, and tamago egg


Units Scale

For the rice and tofu wraps:

  • (2) 16 pack fried tofu skins
  • Roasted Sesame seeds, for garnishing
  • 2 cups of raw white rice, cooked according to package directions
  • 1/4 cup rice wine vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 2 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • 1 tablespoon sesame oil

For the Tuna topping

  • 1/4 lb sushi grade tuna, diced
  • 1 Persian cucumbers, finely diced
  • Pinch of kosher salt
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 tablespoon kewpie mayo
  • 1 teaspoon rice wine vinegar

For the Ground Pork topping

  • 1 tablespoon neutral oil
  • 3/4 lb ground pork
  • 1 yellow onions, finely diced
  • Kosher salt
  • Black pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 3 cloves garlic, minced
  • 2 stalks green onions
  • 1 tablespoon gochujang

For the Egg topping 

  • 1 tablespoon neutral oil
  • 3 eggs
  • 1/2 teaspoon kosher salt
  • Kewpie mayo (add to rice before topping with the egg)
  • Chopped Chives, for garnish

For the Dungeness Crab Salad topping

  • 1/2 lb peeled Dungeness crab meat
  • 1 Persian cucumbers, finely diced
  • 1 stalk celery, finely diced
  • Pinch of kosher salt
  • 2 tablespoons high quality mayo or garlic aioli
  • 2 tablespoons lemon juice
  • 1/4 cup chopped dill
  • Chopped chives, for garnish

For the Salmon topping

  • 1/2 lb salmon
  • 1/2 teaspoon kosher salt
  • Black pepper
  • 1 lemon, sliced
  • 1 tablespoon sesame oil
  • 2 tablespoons kewpie mayo
  • 1 tablespoon rice wine vinegar


  1. Make the rice according package directions – I use my rice cooker but you could use the stovetop method as well.
  2. Once the rice is cooked, fluff it a bit to begin cooling.
  3. Make the rice seasoning by combining the kosher salt, sugar, rice wine vinegar, and sesame oil together. Add this to the cooled rice along with the roasted and black sesame seeds. Cover and set this aside.
  4. Prep all the herbs and aromatics (chives, green onions) that you will be using.
  5. Prep the toppings as directed below.
  6. Assemble the chobaps – open each tofu skin and stuff with 2 tablespoons of seasoned rice. Top with a big spoonful of the topping, garnish, and serve. For the tamago egg topping, add a layer of kewpie mayo to the rice before adding the egg.

For the Tuna topping:

  1. Prep the veggies.
  2. Carefully slice the tuna.
  3. Combine the tuna, veggies, and seasoning. Taste, adjust salt and seasonings as desired, and set aside in the fridge until assembly.

For the Ground Pork toppings:

  1. Slice the green onions, dice the yellow onion, and mince the garlic.
  2. Heat a pan on medium high heat. Once hot, add a tablespoon of neutral oil, the diced onions, and a pinch of salt. Let cook until soft, about 5-6 minutes. Add the minced garlic and ground pork. Add the green onions then season with the soy sauce, rice wine vinegar, kosher salt, and black pepper. Mince and brown until the pork is cooked, about 4-5 minutes.
  3. Taste the mixture, adjust seasoning, then set aside half of this. If you’d like, you can make a spicy version by adding the 1 tablespoon of gochujang to the remaining pork mixture.
  4. Taste, adjust seasoning as desired, and set aside as well.

For the Egg topping:

  1. Whisk the eggs with a pinch of salt.
  2. Heat a nonstick pan on medium low heat.
  3. Add a tablespoon of neutral oil, then add half the whisked egg to the pan.
  4. Tilt the pan so the egg is evenly distributed around the pan. Reduce the heat to low and let the egg sit until it’s solidified on the bottom. This may depend on your heat – it usually is fairly quick, around 30 seconds for me.
  5. Starting from one side, use tongs or chopsticks to carefully roll up the egg.
  6. Set this aside, then repeat this with the remaining egg.
  7. Slice the egg into 1/2” pieces. Place this onto a plate or bowl and set aside until assembly.

For the Dungeness Crab Salad topping:

  1. Prep the veggies and herbs.
  2. Carefully sift through the crab for any hard pieces or shell.
  3. Combine the crab, veggies, mayo, and seasoning. Taste, adjust salt and seasonings as desired, and set aside in the fridge until assembly.

For the Salmon topping:

  1. Cut the salmon in half, or into 6 ounce portions.
  2. Cook the salmon using your preferred method. I like to steam the salmon using my method in my Lemon Steamed Salmon recipe. You can also just roast, pan sear, or air fry the salmon.
  3. Let the salmon cool, then mix with the seasonings and mayo. Taste, adjust seasoning as desired, and set aside until assembly.
  • Prep Time: 30
  • Cook Time: 30
  • Category: Apps
  • Cuisine: Asian