Spicy and Sweet Beef Gochujang Triangle Kimbap
Spicy and Sweet Beef Gochujang Triangle Kimbap
Three Kings of Triangle Kimbap Part 3: Making Spicy and Sweet Beef Gochujang Triangle Kimbap
Today, we’re continuing our ‘Three Kings of Triangle Kimbap’ series, breaking down the beloved Tuna Mayo, Stir-fried Kimchi, and Beef Gochujang varieties into three parts. This installment is Part 3, focusing on the delicious Beef Gochujang Triangle Kimbap. 🙂 It’s a perfect combination of savory beef and spicy, sweet gochujang that will have you reaching for seconds!
Ingredients for Beef Gochujang Triangle Kimbap- 1 bunch scallions (finely chopped)
- 3 shiitake mushrooms (finely chopped)
- 200g beef (ground or thinly sliced for bulgogi)
- 5 perilla leaves (깻잎)
- 5 sheets of seaweed for triangle kimbap
- 1 bowl of cooked rice (approx. 200g)
- 1 triangle kimbap mold
Seasoning for Perfect Flavor Balance- 1/2 Tbsp minced garlic
- Pinch of black pepper
- 1/2 Tbsp sesame oil
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp sugar
- Pinch of toasted sesame seeds
- 1/2 Tbsp minced garlic
- Pinch of black pepper
- 1/2 Tbsp sesame oil
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp sugar
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the ingredients that will add wonderful flavor to your triangle kimbap. Wash the scallions thoroughly and chop them finely. Remove the stems from the shiitake mushrooms and chop them finely as well. Having these vegetables prepped will make the cooking process much smoother.
Step 2
Heat a pan over medium heat. Add the ground beef (or thinly sliced bulgogi-style beef), 1/2 Tbsp minced garlic, chopped shiitake mushrooms, and chopped scallions. Sprinkle in a pinch of black pepper and 1/2 Tbsp of sesame oil for that rich, nutty aroma. Stir everything together and cook until the beef is breaking up and cooking through.
Step 3
Once the beef is mostly cooked, it’s time to add the key flavorings for our triangle kimbap. Stir in 1 Tbsp of gochujang and 1/2 Tbsp of sugar. Mix well until everything is evenly coated. The sugar helps to balance the spiciness of the gochujang and enhances the overall savory taste. Continue to cook until the sauce is well combined with the beef and looks glossy.
Step 4
Now, let’s prepare the perilla leaves, which will bring a delightful fragrance and depth of flavor. Wash the fresh perilla leaves, pat them dry, and cut them into shapes that will fit nicely inside your triangle kimbap mold. Their unique aroma will beautifully complement the beef and gochujang filling.
Step 5
Prepare the rice for your triangle kimbap. In a bowl of warm cooked rice, add 1/3 Tbsp of sesame oil and a pinch of toasted sesame seeds. Gently mix the rice, being careful not to mash the grains. This light seasoning will form a delicious base for your kimbap.
Step 6
Take your triangle kimbap mold. Place about 1 Tbsp of the seasoned rice at the bottom. Then, lay one prepared perilla leaf over the rice. Spoon a generous amount of the cooked beef and gochujang mixture onto the perilla leaf. Be mindful not to overfill, as this can make it difficult to shape the kimbap.
Step 7
Place another perilla leaf on top of the beef gochujang filling. This layer adds extra aroma and prevents the rice from becoming soggy. Add another tablespoon of rice on top of the second perilla leaf. Close the mold lid and press firmly to shape the kimbap. A well-compressed shape will ensure your kimbap holds together nicely.
Step 8
Carefully remove the shaped kimbap from the mold and place it on a sheet of seaweed. Wrap the seaweed around the kimbap, and if desired, add a sticker to secure it. Your delicious Beef Gochujang Triangle Kimbap is now ready! Letting it cool slightly before eating will enhance the flavors even further.
