Injo Gogi Bap

Background

Injo Gogi Bap is a clever, comforting street food born from resourcefulness: seasoned short-grain rice wrapped in supple sheets of tofu skin, then enjoyed with a punchy sauce built around gochujang. The name translates to “artificial meat rice,” reflecting how the layered chew of tofu skin and the hearty bite of short-grain rice mimic the satisfaction of meat. Today, it’s a beloved example of frugal ingenuity made delicious: minimal pantry staples—short-grain rice, tofu skin, a touch of binding potato starch, and a vivid drizzle of gochujang—combine into a portable, saucy snack that’s at once nostalgic and contemporary.

Ingredients

• 1 1/2 cups uncooked short-grain rice
• About 3 cups water (plus more for soaking)
• 6–8 sheets tofu skin (bean curd sheets)
• 2 tablespoons potato starch
• salt, to taste
• 2 teaspoons sesame oil (plus a little more for brushing, optional)
• Sauce: 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1–2 teaspoons sugar, 1 minced clove garlic, 2–3 tablespoons water, 1 teaspoon sesame oil
• Garnish: 1–2 thinly sliced scallions, 1 teaspoon sesame seeds, 1/2 cucumber julienned, and optional kimchi for serving

Equipment

• Rice pot with lid or rice cooker
• Steamer setup (basket over a pot, or a dedicated steamer)
• Small saucepan (for sauce and starch paste)
• Mixing bowls and a whisk
• Cutting board and knife
• Clean kitchen towel

Preparation

1. Rinse the short-grain rice in cool water until the runoff is mostly clear. Soak the rinsed short-grain rice for 20–30 minutes to plump the grains.
2. Drain, then cook the short-grain rice with fresh measured water. Bring to a gentle boil, cover, and reduce heat to low; cook for about 12–15 minutes (or follow your rice cooker’s program). Remove from heat and rest, covered, for 10 minutes.
3. Transfer the hot short-grain rice to a wide bowl. Season with a pinch of salt and drizzle of sesame oil, folding gently to coat without smashing the grains. Let it steam off excess moisture until warm but handleable.
4. Soften the tofu skin by soaking briefly in warm water until pliable, about 3–5 minutes. Pat dry with a towel so it grips the filling.
5. Make a quick sealing paste: whisk the potato starch with 3–4 tablespoons water in a small saucepan until smooth. Warm over low heat, whisking, just until it thickens into a translucent gel. Season with a tiny pinch of salt. Remove from heat and let it cool until barely warm.
6. Stir together the sauce: combine gochujang, soy sauce, rice vinegar, sugar, and minced garlic with 2–3 tablespoons water. Simmer gently for 2 minutes to meld, then finish with sesame oil. Adjust with a touch more sugar or rice vinegar to balance heat and tang.

Assembly and Cooking

1. Lay a sheet of softened tofu skin on a board. With damp fingertips, form a compact log of warm short-grain rice along the edge, leaving a clean border for sealing. A scant 1/2 cup per roll is a good start.
2. Roll the tofu skin snugly around the short-grain rice. Brush the seam and ends with the warm potato starch paste to secure. Repeat with remaining sheets and filling.
3. Steam the rolls over gently bubbling water just until the seams set and the texture bounces lightly to the touch, about 3–5 minutes. For a glossy finish, you can lightly brush the warm rolls with a few drops of sesame oil.

Serving and Enjoyment

Slice each roll into bite-size pieces or keep them whole for a street-food feel. Spoon or drizzle the warm sauce—rich with gochujang, savory soy sauce, bright rice vinegar, a hint of sugar, and fragrant garlic and sesame oil—over the top. Shower with thin slices of scallions and a sprinkle of sesame seeds. Add crisp batons of cucumber for cool crunch and serve with a little dish of kimchi for a spicy, tangy counterpoint.

Tips and Variations

• If the tofu skin is very thin, double-layer it to prevent tearing.
• Season the warm short-grain rice lightly; you’ll add plenty of flavor with sauce, scallions, and sesame seeds.
• For a milder plate, reduce the gochujang and balance with a touch more sugar and rice vinegar.
• If rolls unfold, use a bit more warm potato starch paste on the seam and steam an extra 1–2 minutes.

Make-Ahead and Storage

Assemble and steam the rolls, then cool completely. Refrigerate, tightly covered, for up to a day. Reheat by steaming for 3 minutes until warmed through. Refresh with a few drops of sesame oil, then top with sauce, scallions, and sesame seeds just before serving. Keep the sauce separate; thin with a spoon of warm water if it thickens.