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     Title: Yubuchobap
Categories: Korean, Vegetarian
     Yield: 2 Servings

     1 tb Olive oil
   1/2    Bag frozen veggies
          Salt and pepper
   1/2    Container JUSTEgg
     3    Servings cooked rice
     1 tb Mirin
   1/2 tb Rice wine vinegar
     1 tb Toasted sesame seeds
     2 tb Black sesame seeds
          Deep fried tofu pockets

 Add olive oil to a large saute pan. When the oil is hot, add the
 frozen vegetables, together with some salt and pepper.

 When the vegetables are soft, add the JUSTEgg and begin scrambling
 until eggs are cooked (around 2 minutes).

 In a separate large bowl, add cooked rice, together with mirin and
 rice vinegar, as well as the scrambled eggs, and both kinds of
 toasted sesame seeds.

 Place the rice in the refrigerator until it has cooled enough to
 handle. Then, roll the rice into golf balls.

 Stuff the rice balls into the tofu pockets. Sprinkle with additional
 sesame seeds before serving.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/yubuchobap/>

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