samgak gimbap

Samgak-gimbap is a triangular shaped gimbap which is designed to keep the seaweed fresh by putting it between 2 thin sheets of plastic. So you can eat it hours later, and it will still be crispy. It was invented by a Japanese company. I think whoever thought of this was pretty clever! To make...

Samgak-gimbap (Triangle gimbap)

ts and 1 ts roasted sesame seeds

¼ ts black ground pepper

kimchi

ts gochujang (hot pepper paste)

tuna

soy sauce

ts brown sugar

ts and 1 ts toasted sesame oil

Reply by Maangchi on September 5, 2019

Maangchi thank you for all of these recipes !!! Cooking these for my american friends is so much fun sometimes&hellip;

Comment by cherrychaerin on September 3, 2019

Maangchi thank you for all of these recipes !!! Cooking these for my american friends is so much fun sometimes it is so hard to remember my mother&#039;s recipes but you are always here to save the day!!!

Wow, they look gorgeous! Congratulations!

Reply by Maangchi on March 20, 2017

Hi Maangchi! I love Korean cooking and I just stumbled upon your cookbook and website. Love love love your recipes&hellip;

Comment by Adeline on March 19, 2017

Hi Maangchi! I love Korean cooking and I just stumbled upon your cookbook and website. Love love love your recipes and video instructions! So easy to follow. This is my first time making samgak and it was very successful.Thank you and I look forward to trying your other recipes. &#x2764;&#xfe0f; Keep cooking!

If you don&#039;t have the plastic triangle, how about making the triangular shape by bending sturdy cardboard into a triangle&hellip;

Comment by Valeria on September 8, 2016

If you don&#039;t have the plastic triangle, how about making the triangular shape by bending sturdy cardboard into a triangle and the covering the cardboard with waxed paper, so rice wouldn&#039;t stick. Just a thought.

yes, bulgogi filling will be very tasty. &quot;they love it and now they make it themselves.&quot; That&#039;s awesome!

Reply by Maangchi on October 2, 2014

I made this for my kids and they love it and now they make it themselves. I even made it&hellip;

Comment by Suroor on September 30, 2014

I made this for my kids and they love it and now they make it themselves. I even made it with ground beef, but using a bulgogi marinade and it was fantastic!

Dear Maangchi, I really really loved this recipe! 감사합니다!~

Comment by Inafuko on February 28, 2013

Yummy! So... what do you eat the triangles with? Soup?

Comment by Ai loves food on November 19, 2012

Amazon.com will have both mold and seaweed. Look under onigiri.

Reply by MeeAe on February 22, 2013

Hello, this food is great but where to purchase (on internet) the seaweed wrapped. I would like to purchase big&hellip;

Comment by Raph on November 16, 2012

Hello, this food is great but where to purchase (on internet) the seaweed wrapped. I would like to purchase big quantiy. Anyone can help me ? Thank you !

Check out any Asian grocery stores there. I&#039;m sure you will be able to find kim (seaweed paper) at least.&hellip;

Reply by Maangchi on September 1, 2012

Check out any Asian grocery stores there. I&#039;m sure you will be able to find kim (seaweed paper) at least. Make triangle shaped rice balls with filling and wrap them with the seaweed. https://www.maangchi.com/ingredients/kim

hi i wanna try and make this dish but im from brunei so is there any place you can suggest&hellip;

Comment by JaeSeven on September 1, 2012

hi i wanna try and make this dish but im from brunei so is there any place you can suggest me to buy find sangak kimbab seaweed or the wrappers and mold?

Hi Maangchi This recipe is simple and healthy! I always make this for my work or shopping lunch cos easy&hellip;

Comment by She-Ryn on December 31, 2011

Hi Maangchi This recipe is simple and healthy! I always make this for my work or shopping lunch cos easy to carry :P

Hi Maangchi, How can I store these overnight because I want to bring them tomorrow to lunch for school. So&hellip;

Comment by CLryeustngal on November 7, 2011

Hi Maangchi, How can I store these overnight because I want to bring them tomorrow to lunch for school. So I can&#039;t wake up to make them. Also, are there other filling recipes instead of tuna and kimchi? THanks!

The place to buy seaweed wrap (nori) in Toronto is 865 yorkmills rd and the place is called Galleria. 50&hellip;

Comment by happy_fairy on July 3, 2011

The place to buy seaweed wrap (nori) in Toronto is 865 yorkmills rd and the place is called Galleria. 50 pcs seaweed wrap(nori) costs $9.99 canadian dolalr.

I like this recipe. I plan on using this recipe for my trip to orlando. Here is a place to&hellip;

I like this recipe. I plan on using this recipe for my trip to orlando. Here is a place to buy seaweed wrap(nori) in toronto 865 yorkmills rd unit 1

I just made this yesterday for lunches but my family isn&#039;t big on tuna or kimchi so i made chicken&hellip;

Reply by Unprofessional-Chef-In-Trainin on April 23, 2011

I just made this yesterday for lunches but my family isn&#039;t big on tuna or kimchi so i made chicken everything. the tuna filling was amazing if you just switched the tuna with chicken. as for spicy, i took the kimchi recipe and switched it for chicken as well. I added an extra teaspoon of hot pepper paste and warmed it all in a pan. It came out really well. I hope this helped. =)

Maangchi, I love this recipe! It&#039;s one of my favorite things to pack for lunch. I was wondering if you&hellip;

Comment by Lichan on April 21, 2011

Maangchi, I love this recipe! It&#039;s one of my favorite things to pack for lunch. I was wondering if you had any other ideas for spicy fillings (besides the kimchi). I want to try more fillings but can&#039;t think of any myself. :)

I Finally found the laver! I&#039;m so excited, though I wish my stickers were as cute as yours.

Reply by Unprofessional-Chef-In-Trainin on April 20, 2011

This is brilliant. As soon as I can find that wrap I am trying this out =D Thank you Maangchi&hellip;

Comment by Unprofessional-Chef-In-Trainin on March 31, 2011

This is brilliant. As soon as I can find that wrap I am trying this out =D Thank you Maangchi &lt;3

Cam, check this out, plz https://www.maangchi.com/talk/topic/is-day-old-refrigerated-kimbab-rice-still-good

Reply by Maangchi on March 20, 2011

Hey Maangchi, I made samgak kimbap with homemade kimchi with your recipe! Yum! I was wondering on how to store&hellip;

Comment by camloanpham on March 20, 2011

Hey Maangchi, I made samgak kimbap with homemade kimchi with your recipe! Yum! I was wondering on how to store the kimbap. I placed them in the fridge, but I didn&#039;t like the texture of the rice when I ate it the next day. Is it okay to leave them on the counter at room temp so the rice doesn&#039;t taste so dry and stale in the fridge? Cam

Prepare rice

Mix vinegar, white sugar, and kosher salt in a small bowl until the mixture looks clear. In a large bowl add the warm rice and pour the clear liquid over top. Mix it and let it cool down.

Make the tuna filling

Open a can of tuna and squeeze out the water through a cheesecloth. In a heated pan, put 1 ts vegetable oil. Add garlic, tuna, soy sauce, and brown sugar into the pan and stir fry it for a few minutes. Turn the heat off and add 1 ts toasted sesame oil, 1 ts roasted sesame seeds, and black ground pepper.

Make the kimchi filling

Chop the kimchi and put it in a small bowl. Add gochujang, 1 ts of toasted sesame oil, and 1 ts of roasted sesame seeds to the kimchi and mix it up.

Put the rice and fillings in the mold

Fill ⅔ of the mold with cooked rice. Place your filling in the center, then top up the mold with rice, put on the lid, and press it down.

Wrap it up

Take out a piece of gim from the package. Don't remove the plastic wrap, we need this! We're going to wrap this sheet of gim with the plastic around your rice and fillings. The plastic will keep both rice and gim fresh until you are ready to eat the gimbap. Look for the numbers on the sheet. The numbers side of the sheet goes down, and #1 should be pointing away from you. Take the lid off your mold, and place the mold face down on the middle of your sheet, with the rice facing down. The tip of the triangle should be pointing away from you, towards #1. Let the rice packet gently slide out of the mold and land on the gim. Remove the mold. Fold the sheet over the rice, away from you and towards #1. Then fold up the sides. Keep the sides in place with the sticker that came with the gim.

When you're ready to eat it, look for #1 on the side of the packet. Pull that tab and the plastic will peel off. Gently remove #2 and then #3, putting the gim back into place each time. Take a bite. Crispy, isn't it?

Samgak-gimbap is a triangular shaped gimbap which is designed to keep the seaweed fresh by putting it between 2 thin sheets of plastic. So you can eat it hours later, and it will still be crispy. It was invented by a Japanese company. I think whoever thought of this was pretty clever! To make this, you will have to buy seaweed (gim) that was made specially for samgak-gimbap. You should also get a mold for making the triangle shape, but if you can&#039;t get one, watch the video to see how to do it without it, just using plastic wrap. In my recipe I&#039;m going to show you 2 kinds of filling: kimchi and tuna, but you can use your own favorite ingredients to make delicious filling. Ingredients. (for 3-4 servings, or 8-9 samgak-gimbap) 4-5 cups cooked rice, still warm. 1 tbs vinegar. 2 ts white sugar. &frac14; ts kosher salt. seaweed sheets for samgak-gimbap 1 clove of garlic, minced. a can of tuna. 2 ts soy sauce 2 ts brown sugar. 1 ts and 1 ts toasted sesame oil 1 ts and 1 ts roasted sesame seeds &frac14; ts black ground pepper. &frac14; cup kimchi 1 ts gochujang (hot pepper paste) Ok, let&#039;s start! Directions. Prepare rice: Mix vinegar, white sugar, and kosher salt in a small bowl until the mixture looks clear. In a large bowl add the warm rice and pour the clear liquid over top. Mix it and let it cool down. Make filling: Make the tuna filling Open a can of tuna and squeeze out the water through a cheesecloth. In a heated pan, put 1 ts vegetable oil. Add garlic, tuna, soy sauce, and brown sugar into the pan and stir fry it for a few minutes. Turn the heat off and add 1 ts toasted sesame oil, 1 ts roasted sesame seeds, and black ground pepper. Make the kimchi filling Chop the kimchi and put it in a small bowl. Add gochujang, 1 ts of toasted sesame oil, and 1 ts of roasted sesame seeds to the kimchi and mix it up. Put the rice and filling in the mold: Fill ⅔ of the mold with cooked rice. Place your filling in the center, then top up the mold with rice, put on the lid, and press it down. Wrap it up: Take out a piece of gim from the package. Don&#039;t remove the plastic wrap, we need this! We&#039;re going to wrap this sheet of gim with the plastic around your rice and fillings. The plastic will keep both rice and gim fresh until you are ready to eat the gimbap. Look for the numbers on the sheet. The numbers side of the sheet goes down, and #1 should be pointing away from you. Take the lid off your mold, and place the mold face down on the middle of your sheet, with the rice facing down. The tip of the triangle should be pointing away from you, towards #1. Let the rice packet gently slide out of the mold and land on the gim. Remove the mold. Fold the sheet over the rice, away from you and towards #1. Then fold up the sides. Keep the sides in place with the sticker that came with the gim. Eat: When you&#039;re ready to eat it, look for #1 on the side of the packet. Pull that tab and the plastic will peel off. Gently remove #2 and then #3, putting the gim back into place each time. Take a bite. Crispy, isn&#039;t it?

Samgak-gimbap, or triangle-shaped gimbap, is a delicious Korean snack or simple lunch that&#039;s fun to make and eat. It&#039;s great for lunchboxes because its unique plastic wrapper design keeps everything fresh and crispy until you&#039;re ready to eat!

Bulgogi samgak-gimbap (Triangle gimbap) 삼각김밥

brown (or white) sugar

black pepper

kimchi,

gochujang (Korean hot pepper paste)

sesame oil

sesame seeds

beef (about ½ cup)

garlic clove,

Fluff the freshly made rice and add it to a large bowl. Add ½ teaspoon sesame oil and mix it together. Let it cool down. For fillings, you can use kimchi or bulgogi, or both. If you use both, you will make 8 samgak-gimbap and you need 5 cups cooked rice (made from 2 cups short grain rice).

For kimchi filling

Squeeze out excess kimchi brine from the chopped kimchi and put it into a small bowl. Add the gochujang, 1 teaspoon sesame oil and sesame seeds.chopping kimchikimchi filling Mix well and set aside.

For beef filling

Heat a small pan over medium high heat. Add 1 teaspoon sesame oil, ground beef, and garlic. Cook for a few minutes, stirring with a wooden spoon until the beef is no longer pink. Stir in soy sauce, sugar, and ground black pepper. Cook another minute until flavorful but still a little juicy.beef filling Remove from the heat and transfer to a small bowl.

Divide the rice into 4 portions. Take a sheet of seaweed wrapped in plastic paper, and find the side with the numbers. Put it on a cutting board, with the numbers side down and #1 pointing away from you, at the top of the sheet.samgak-gimbap-gim Place the triangular mold on the gim, in the middle of the sheet and towards the top. The point of the mold should point away from you, and towards the #1.samgak-gimbap mold Add about ⅔ of a portion of the rice into to the mold. Flatten the rice with a small spoon and make a little indent in the middle, to put your filling. Add about 2 tablespoons filling (kimchi or beef) to the center, in the indent. Add the rest of the portion of the rice over top and flatten it gently.adding bulgogiadding rice Take the triangular press and gently put it into the mold and firmly press down on the rice with enough pressure that the rice sticks together. Don’t squash your rice! Just a little pressure is enough.pressing rice Slowly lift the mold and take it away, while you keep your other hand on the press to keep the rice down.triangle-gimbap making Remove the press, and you should have a nice triangle of rice with some fillings in the middle. Fold the sheet over the rice. Start with the bottom of the sheet, lifting it up over the rice, towards the #1. Then fold up the sides and keep them in place with a sticker provided with the samgak-gimbap gim package.samgak-gimbap makingtriangle-gimbap sticker Make 3 more samgak gimbap with the rest of rice and the fillings.

How to eat

Look for #1 on the side of the packet. Pull the tab and the plastic will peel off. Remove the sticker, too Gently remove the side of #2 and #3 plastic, leaving the crispy seaweed and rice. Place the seaweed back to the rice and eat.

Top 3 samgak gimbap recipes from across the web

The most viewed samgak gimbap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Samgak-gimbap (Triangle gimbap)

Bulgogi samgak-gimbap (Triangle gim...

Samgak-gimbap with tuna (Triangle g...

Top 3 samgak gimbap recipes from across the web

The most viewed samgak gimbap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Samgak-gimbap (Triangle gimbap)

Bulgogi samgak-gimbap (Triangle gim...

Samgak-gimbap with tuna (Triangle g...

The most viewed samgak gimbap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine