Yubuchobap Korean Fried Tofu Pocket Recipe

Ingredients

• 1 ½ cups water
• 1 ½ cups short grain rice, rinsed and drained
• ½ cup finely diced carrots
• ¼ cup broccoli buds
• 3 tablespoons seasoned rice vinegar
• 1 teaspoon kosher salt or soy sauce
• ½ teaspoon sesame oil
• 1 (10-ounce) can seasoned fried bean curd
• 2 teaspoons black sesame seeds

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