Triangle Kimbap (Samgak Kimbap)

Name: Triangle Kimbap (Samgak Kimbap)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 Triangle Kimbap
Ingredients: 6 cups cooked rice; 3 Tbsp sesame oil; 1/2 tsp fine salt; 185 g canned tuna; 3 Tbsp mayonnaise; 10 heets dried seaweed; 6 cups cooked rice; 3 Tbsp sesame oil; 1/2 tsp fine salt; 95 g kimchi; 150 g minced pork; A few prinkles black pepper; 1 Tbsp Gochujang; 1 Tbsp soy sauce; 1 Tbsp honey; 1/2 Tbsp Gochugaru; 1/2 Tbsp rice wine; 1/2 tsp sesame oil; 10 heets dried seaweed; dried seaweed sheets; Rice seasoning

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
10 Triangle Kimbap
Calories
220 kcal
Course
Main Course, Snacks
Cuisine
Korean

Triangle Kimbap (Samgak Kimbap)

Felix Knight

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If you've always wanted to try triangle kimbap, this guide is for you! There are many different varieties that you can try, and among those here I present you with two popular varieties. Do you want to know how? Then go ahead and find out!

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Ingredients

Servings

TUNA MAYO VERSION (MAKE 10 TRIANGLE KIMBAP)

6 cups cooked rice (995 g / 35.1 ounce), short or medium grain sushi rice (e.g. Koshihikari or Calrose)
3 Tbsp sesame oil
1/2 tsp fine salt
185 g canned tuna (6.5 ounces), drained
3 Tbsp mayonnaise
10 heets dried seaweed for samgak kimbap

PORK KIMCHI VERSION (MAKE 10 TRIANGLE KIMBAP)

6 cups cooked rice (995 g / 35.1 ounce), short or medium grain sushi rice (e.g. Koshihikari or Calrose)
3 Tbsp sesame oil
1/2 tsp fine salt
95 g kimchi (3.4 ounce), (aged), cut into small pieces
150 g minced pork (5.3 ounce)
A few prinkles black pepper
1 Tbsp Gochujang (Korean chili paste)
1 Tbsp soy sauce , regular (I use kikkoman brand)
1 Tbsp honey
1/2 Tbsp Gochugaru (Korean chili flakes)
1/2 Tbsp rice wine (mirin)
1/2 tsp sesame oil
10 heets dried seaweed for samgak kimbap

OPTIONAL – WHEN NOT USING DRIED SEAWEED PLASTIC WRAP

dried seaweed sheets cut into 3 cm x 9 cm (1.2 inch x 3.6 inch), to wrap around the bottom of the triangle rice balls to serve like Japanese onigiri
Rice seasoning – Korean or Japanese furikake, to garnish the rice balls and serve like Japanese onigiri

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Instructions

HOW TO MAKE TUNA MAYO TRIANGLE KIMBAP

In a large bowl, mix the rice with sesame oil and salt. Set it aside until it cools down.
Prepare a medium sized bowl and add the drained tuna. Add the mayonnaise and mix them well. Set aside.
Prepare a samgak kimbap mold and fill one third of the mold with the seasoned rice (from step 1). Press down the rice with a small spatula to make the rice stick together better. Make a small shallow space in the middle of the kimbap mold to fill with the tuna mayo filling by pushing the rice slightly to the sides of the mold.
Fill the shallow space with tuna mayo and top up with the rice, to about two thirds of the mold. Press down the rice again with the spatula to make the rice stick together. Remove the rice from the mold and set aside on a cling-wrap-covered plate.
Repeat steps 3 to 4 until all ingredients are used up.
(1) Wrap the triangle rice with the seaweed plastic wrap following the package instructions. Alternatively, you can follow my step-by-step guide above.(2) If you don’t wrap with the seaweed wrap for whatever reason, you can use optional ingredients listed above (using regular dried seaweed sheets and/or rice seasoning) to give more flavor and texture to your kimbap. If serving with rice seasoning, dish out a small portion of the seasoning onto a small bowl, dip the sides or the face of triangle kimbap around the bowl to coat it with seasoning flakes.
Serve.

HOW TO MAKE PORK KIMCHI TRIANGLE KIMBAP

In a small bowl, make the pork seasoning sauce by mixing gochujang (Korean chili paste), soy sauce, honey, Korean chili flakes, rice wine, and sesame oil.
Prepare a medium sized bowl. Add the pork, a few sprinkles of pepper and the pork seasoning sauce. Mix them well. Marinate for 10 mins.
In a large bowl, mix the rice with sesame oil and salt. Set it aside until it cools down (about 5 mins).
In a heated pan, add a small dash of cooking oil and cook the kimchi over medium heat for about 2 to 3 mins. Add the marinated pork and cook until it’s fully cooked. Stir often to break down the meat clumps. Transfer to a clean bowl.
Prepare a samgak kimbap mold and fill one third of the mold with the seasoned rice (from step 3). Press down the rice with a small spatula to make the rice stick together better. Make a small shallow space in the middle of the kimbap mold to fill with the pork kimchi filling by pushing the rice to the sides of the mold.
Fill the shallow space with stir fried pork and kimchi and top up with the rice, to about two thirds of the mold. Press down the rice again with the spatula to make the rice stick together. Remove the rice from the mold and set aside on a cling-wrap-covered plate. Repeat step 4 and 5 until all ingredients are used up.
(1) Wrap the triangle rice with the seaweed plastic wrap following the package instructions. Alternatively, you can follow my step-by-step guide above.(2) If you don’t wrap with the seaweed wrap for whatever reason, you can use optional ingredients listed above (using regular dried seaweed sheets and/or rice seasoning) to give more flavor and texture to your kimbap. If serving with rice seasoning, dish out a small portion of the seasoning onto a small bowl, dip the sides or the face of triangle kimbap around the bowl to coat it with seasoning flakes. Bear in mind, however, that pork kimchi samgak kimchi does show some redness on rice, so it would be more eye-pleasing if you can cover it up with the seaweed.
Serve.

Equipments used:

Notes

For storage and reheat information, please read this section.
1 Tbsp = 15 ml, 1 cup = 250 ml
If you want to learn more about Korean ingredients, check my essential Korean ingredients list.
The estimated total cooking time is 40 minutes, based on making 10 triangles with one filling option.
The reason I’m filling only 1/3 of the mold in the recipe above is to make the kimbap smaller, to make it wrap-able. If your kimbap mold is small and would fit in your samgak kimbap seaweed well, then you can fill the rice up to the half mark. Then, fill the rice fully to the top of the mold after adding the filling.
If you’re unsure of the size of kimbap, it is a good idea to test the first batch of your rice triangle. Wrap the triangle rice with the seaweed wrap and see if it folds well. If it does, then continue. If it is too big or small, adjust your rice triangle size as I did, so that it fits into your seaweed wrap.
For storage and reheat information, please read this section.

Nutrition Information

Show Details

Calories 220kcal (11%) Carbohydrates 28g (9%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Trans Fat 0.004g Cholesterol 8mg (3%) Sodium 233mg (10%) Potassium 86mg (2%) Fiber 0.5g (2%) Sugar 1g (2%) Vitamin A 73IU (1%) Vitamin C 0.3mg (0%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Triangle Kimbap

Amount Per Serving

Calories 220 kcal

% Daily Value*

Calories	220kcal	11%
Carbohydrates	28g	9%
Protein	7g	14%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	3g	15%
Trans Fat	0.004g	0%
Cholesterol	8mg	3%
Sodium	233mg	10%
Potassium	86mg	2%
Fiber	0.5g	2%
Sugar	1g	2%
Vitamin A	73IU	1%
Vitamin C	0.3mg	0%
Calcium	17mg	2%
Iron	1mg	6%