samgak kimbap

Bulgogi Beef Triangle Kimbap. Korean bulgogi flavoured ground beef wrapped in rice and crunchy sheet of seaweed. Simple, delicious, filling and totally satisfying. Great for breakfast, a snack, picnics or a quick lunch to take on the go!

Bulgogi Beef Triangle Kimbap

240 g sushi rice (uncooked)

tsp salt

ground beef

soy sauce (not light or dark!)

brown sugar

garlic

½ tbsp sesame oil

tsp avocado (or cooking oil)

Cook your uncooked sushi rice according to package instructions or as how you normally would in a rice cooker or pot.

Season cooked rice with salt and allow this to cool to touch but loosely cover to keep moist.

In a pan set over medium heat, add avocado or cooking oil, followed by ground beef. Break the beef apart into ground pieces and cook until brown.

Once the beef is brown, add minced garlic, soy sauce, brown sugar and sesame oil. Mix together and allow this to cook for 2-3 minutes. Remove off heat to cool.

Lay out a large piece of cling film, about 25 inches long on your countertop.

Divide seasoned rice into 4 equal portions.

Wet your rice paddle with water and spoon 1 portion into the center of the cling film. Spread out with the wet paddle into a circle.

Spoon 3 tbsp of the cooked bulgogi beef into center of the rice.

Grab the corners of the cling film and twist together so the rice forms into a ball shape.

Tuck any pieces of ground beef peeking out back into the center of the rice ball. Then flatten the ball until it’s 1.5 inches thick. Next shape into a triangle using the natural L-shape of your pointer finger and thumb

Fold a sheet of nori into half and cut/tear into two pieces. Place the piece rough side up on a clean surface, vertically.

Place the triangle rice ball on the top half of the sheet, fold the corners down and fold the remaining half up. Folding the corners in. Repeat for the remaining kimbap until you have 4 servings. Enjoy!

To assemble:

https://embed.mediavine.com/videos/iu5IE5HF3

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

soy sauce

brown (or white) sugar

black pepper

kimchi,

gochujang (Korean hot pepper paste)

sesame oil

sesame seeds

beef (about ½ cup)

garlic clove,

Prepare rice

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.

Wrap it up

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.

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Bulgogi Beef Triangle Kimbap

Bulgogi samgak-gimbap (Triangle gim...

Top 2 samgak kimbap recipes from across the web

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

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Bulgogi Beef Triangle Kimbap

Bulgogi samgak-gimbap (Triangle gim...

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