Homemade Delicious Triangle Kimbap (Samgak Gimbap)
When Time is Short, Samgak Kimbap is the Best!
Feeling rushed and wondering what to make? These homemade Samgak Kimbap are incredibly convenient, filling, and absolutely delicious! Perfect for a quick and satisfying meal.
Ingredients
- 2 bowls cooked rice
- Furikake (or seasoned seaweed flakes) to taste (approx. 2-3 Tbsp)
- 1 Tbsp sesame oil
- Stir-fried kimchi, a little (drained and finely chopped)
- Braised beef (Jangjorim), a little (shredded or finely chopped)
Cooking Instructions
Step 1
Prepare all your ingredients according to the list. It’s best to use warm rice as it mixes better with seasoning and holds its shape well. Make sure to squeeze out excess water from the stir-fried kimchi before chopping it finely. Prepare the jangjorim by shredding or chopping it into bite-sized pieces.
Step 2
In a bowl, combine the warm rice with furikake (or seasoned seaweed flakes) and 1 tablespoon of sesame oil. Mix thoroughly with a spatula or spoon, ensuring the seasoning coats each grain of rice. Taste and adjust the amount of furikake if needed.
Step 3
Take a triangle kimbap mold and fill it about one-third of the way with the seasoned rice. Press down gently, making the center slightly more concave to create space for the filling.
Step 4
Place your desired filling, such as the stir-fried kimchi or jangjorim, into the concave center of the rice. Be careful not to overfill, as this can make it difficult to shape the kimbap properly.
Step 5
Cover the filling with more seasoned rice, leveling the top surface. Close the lid of the triangle kimbap mold and press down firmly with your hands to compact the rice and filling, creating a solid shape.
Step 6
Carefully open the mold to reveal your perfectly shaped triangle rice block. Gently remove the rice from the mold.
Step 7
Prepare your sheet of seaweed designed for triangle kimbap. Place it on a clean surface with the side that will wrap the rice facing upwards.
Step 8
Place the shaped rice triangle onto the seaweed sheet, with the pointed end facing upwards.
Step 9
Gently fold the bottom edge of the seaweed upwards to cover the base of the rice triangle.
Step 10
With the bottom edge folded, begin to neatly wrap the seaweed around the rice, ensuring it covers about half of the kimbap’s surface.
Step 11
Fold the top left and right sides of the seaweed downwards along the edges of the rice triangle to fully enclose it. Handle the seaweed gently to prevent tearing.
Step 12
Finally, fold the remaining back edge of the seaweed forward and secure it with a sticker. Your delicious homemade Samgak Kimbap is ready! Enjoy immediately or pack it for a delightful lunch.
