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Injo-gogi-bap

North Korean street food: pockets of chewy soy-protein sheet, 'artificial meat' pressed from defatted soybean meal, stuffed with seasoned rice and topped with a fiery gochujang sauce. Sold from market stalls in Chongjin and Pyongyang and eaten hot in two or three bites.

MainsUnder 400 kcal
40 min35 prep · 5 cookMedium334 kcalper serving
Injo-gogi-bap

Instructions

  1. Put 40 g of dried injo-gogi sheets in a bowl and cover generously with warm water. Leave to soak for 30 minutes, pressing them under now and then, until they are completely soft, springy and pliable with no hard core left.
  2. Bring a small pan of water to the boil and blanch the soaked sheets for 2 minutes to wash out the raw soy smell. Drain, rinse under cold water, then squeeze each sheet gently between your palms so it is damp but not wet. Open them out into pockets or lay them flat.
  3. Make the sauce: in a small bowl stir 1 tbsp of gochujang, 1 tsp of gochugaru, 1 clove of minced garlic, 1 tsp of soy sauce, 0.5 tsp of sugar, 1 tsp of toasted sesame oil and 2 tbsp of water until smooth and glossy. Stir in half the sliced spring onion. It should be loose enough to spoon, not stiff, add a splash more water if needed.

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Per serving

334kcal
7gprotein
58gcarbs
9gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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