Triangle-shaped rice packet wrapped in dried seaweed sheets

Samgak-gimbap 삼각김밥

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’t get one, watch the video to see how to do it without it, just using plastic wrap.

In my recipe I’m going to show you 2 kinds of filling: kimchi and tuna, but you can use your own favorite ingredients to make delicious filling.


(for 3-4 servings, or 8-9 samgak-gimbap)
Cooked rice (about 4 cups), vinegar, white sugar, salt, seaweed for samgak-gimbap, a can of tuna, soy sauce, garlic, sesame oil, roasted sesame seeds, black ground pepper, kimchi, and hot pepper paste.

Ok, let’s start!

Prepare rice:

  1. Mix 1 tbs vinegar, 2 ts of white sugar, ¼ ts of salt in a small bowl until the mixture of liquid looks clear.
  2. In a large bowl, put 4-5 cups of fresh made warm rice and pour the clear liquid into the rice and mix it and cool down.

Make filling:

Tuna filling

  1. Open a can of tuna and squeeze out the water through a cheesecloth.
  2. In a heated pan, put 1 ts vegetable oil.
  3. Add 1 clove of minced garlic, the tuna, 2 ts of soy sauce, and 2 ts of brown sugar into the pan and stir it for a few minutes.
  4. Turn the heat off and add 1 ts sesame oil, 1 ts roasted sesame seeds, and ¼ ts of black ground pepper.

Kimchi filling

  1. Chop ¼ cup kimchi and put it in a small bowl.
  2. Add 1 ts of hot pepper paste, 1 ts of sesame oil, and 1 ts of roasted sesame seeds to the kimchi and mix it up.

Put the rice and filling in the mold:

  1. Fill the mold about 2/3 full with cooked rice.
  2. Place your filling in the center.
  3. Top up the mold with rice, put on the lid, and press it down.

Wrap it up:

  1. Take out a piece of gim from the package. Don’t remove the plastic wrap, we need this! Look for the numbers on the sheet. The numbers side of the sheet goes down, and #1 should be pointing away from you.
  2. Take the lid off your mold, and place it face down on your sheet. The tip of the triangle should be pointing away from you, towards #1. Let the rice packet gently slide out on to the sheet.
  3. Fold the sheet over the rice, away from you and towards #1. Then fold up the sides. Keep them in place with the sticker that came with the gim

Eat it:

  1. 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.
  2. Gently remove #2 and then #3, putting the gim back into place each time.
  3. Take a bite. Crispy, isn’t it?


Other delicious stuff on maangchi.com:


  1. Suroor Norwood PA My profile page joined 9/14
    Posted September 30th, 2014 at 3:48 pm | # |

    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!

    • Maangchi New York City My profile page joined 8/08
      Posted October 1st, 2014 at 8:41 pm | # |

      yes, bulgogi filling will be very tasty. “they love it and now they make it themselves.” That’s awesome!

  2. Inafuko Brazil My profile page joined 2/13
    Posted February 28th, 2013 at 6:54 pm | # |

    Dear Maangchi, I really really loved this recipe!


  3. Ai loves food Sydney, Australia My profile page joined 9/11
    Posted November 18th, 2012 at 8:34 pm | # |

    So… what do you eat the triangles with? Soup?

  4. Raph Brussels My profile page joined 11/12
    Posted November 16th, 2012 at 12:13 pm | # |

    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 !

    • MeeAe Colorado My profile page joined 2/13
      Posted February 21st, 2013 at 10:02 pm | # |

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

  5. JaeSeven Brunei My profile page joined 8/12
    Posted September 1st, 2012 at 3:42 am | # |

    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?

  6. She-Ryn Malaysia My profile page joined 12/11
    Posted December 30th, 2011 at 8:02 pm | # |

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

  7. CLryeustngal Guangzhou, China My profile page joined 9/11
    Posted November 7th, 2011 at 1:52 am | # |

    Hi Maangchi,

    How can I store these overnight because I want to bring them tomorrow to lunch for school. So I can’t wake up to make them. Also, are there other filling recipes instead of tuna and kimchi?


  8. happy_fairy toronto My profile page joined 7/11
    Posted July 3rd, 2011 at 2:51 pm | # |

    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.

  9. happy_fairy toronto My profile page joined 7/11
    Posted July 3rd, 2011 at 2:49 pm | # |

    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

  10. Lichan My profile page joined 4/11
    Posted April 21st, 2011 at 11:47 am | # |

    I love this recipe! It’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’t think of any myself.

    • Maangchi New York City My profile page joined 8/08
      Posted April 22nd, 2011 at 10:52 am | # |

      ooh, u love spicy food! Use hot pepper paste then. When you stir-fry tuna, replace soy sauce with hot pepper paste. You can invent your own filling.

    • Unprofessional-Chef-In-Trainin Chicago, IL My profile page joined 3/11
      Posted April 22nd, 2011 at 9:08 pm | # |

      I just made this yesterday for lunches but my family isn’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. =)

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