Gukje Market's fried-tofu hotpot in Busan: stuffed yubu pockets, fish cake and glass noodles simmered in anchovy broth at the food alley's shared benches.

Yubu jeongol grew from Busan's eomuk and tofu workshops: fried tofu pockets stuffed with noodle mince, pinned shut and simmered with fish cake in anchovy broth. Gukje Market's food alley made it a fixture, a warming counterweight to the cold dangmyeon on the same bench, and stalls hand the pockets over the pot one by one. It stayed a market dish, its recipe passed between neighbouring ajummas rather than written down.

Where to eat Yubu jeongol in Busan

1 editor pick for Yubu jeongol in Busan, ranked by editorial score. All Busan signature dishes · Yubu jeongol across every city.

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Korean cooking class in Haeundae, Busan★ 5.0 (107)

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Korean cooking class in Haeundae, Busan

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Make it at home

Serves Serves 2 to 350 minIntermediate

Ingredients

  • 8 large yubu (fried tofu) pockets
  • Filling: 80g cooked dangmyeon, 100g minced fish cake or pork, spring onion, 1 tsp soy, sesame oil
  • 1.2 litres anchovy-kelp broth; 150g flat eomuk; Korean radish slices
  • Soy, minced garlic and white pepper to season; crown daisy to finish

Method

  1. Open the yubu pockets carefully and stuff with the noodle-and-mince filling; pin each shut with a toothpick or tie with a blanched chive.
  2. Season the broth with soy, garlic and pepper, and lay radish over the pot base.
  3. Add the pockets and eomuk and simmer gently for 15 minutes.
  4. Finish with crown daisy and serve from the pot, pockets first, broth last.

Editor tip. Blanch the yubu in hot water before stuffing to shed frying oil, or the broth turns greasy before the table finishes it.

Common allergens: Soy, Fish, Wheat (gluten).