HOW TO MAKE TUNA MAYO TRIANGLE KIMBAP

Cup of Yum
1. In a large bowl, mix the rice with sesame oil and salt. Set it aside until it cools down.
2. Prepare a medium sized bowl and add the drained tuna. Add the mayonnaise and mix them well. Set aside.
3. 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.
4. 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.
5. Repeat steps 3 to 4 until all ingredients are used up.
6. (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.
7. Serve.

HOW TO MAKE PORK KIMCHI TRIANGLE KIMBAP

1.  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.
2. 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.
3. In a large bowl, mix the rice with sesame oil and salt. Set it aside until it cools down (about 5 mins).
4. 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. 
5. 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.
6. 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.
7. (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.
8. Serve.