Hidaka, Hokkaido – One of my favorite Korean dishes for summer is seasoned rice stuffed into tofu pockets. In the same way that “sushi” is originally a contraction of the words “su” (vinegar) and “meshi” (cooked rice), the Korean name for this dish, “yubuchobap,” combines the words “yubu” (fried tofu), “cho” (vinegar) and “bap” (rice).