Recipes

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.

Ingredients: (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.
    rice

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.
    seasonedtuna

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
    samgak4

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?
    samgak-gimbap

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137 Comments:

  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!

    감사합니다!~

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

    Yummy!
    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?

    THanks!

  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 | # |

    Maangchi,
    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. =)

  11. Unprofessional-Chef-In-Trainin Chicago, IL My profile page joined 3/11
    Posted March 31st, 2011 at 2:07 am | # |

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

    • Unprofessional-Chef-In-Trainin Chicago, IL My profile page joined 3/11
      Posted April 19th, 2011 at 9:40 pm | # |

      I Finally found the laver! I’m so excited, though I wish my stickers were as cute as yours.

  12. camloanpham Seattle, WA My profile page joined 12/10
    Posted March 20th, 2011 at 12:54 am | # |

    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’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’t taste so dry and stale in the fridge?

    Cam

  13. kpopJasmine My profile page joined 1/11
    Posted January 25th, 2011 at 7:05 pm | # |

    I have two questions is you don’t mind me asking but
    what is a triangle mold
    and all you need for the wrappings is seaweed ^_^ Thank you

  14. hching91 My profile page joined 9/10
    Posted November 6th, 2010 at 5:39 am | # |

    hey mangchi~ i tried this and they tasted delicious!!!!
    i’m so addicted to it that i ate 8 samgak kimbap a day! thanks a lot for the recipe xxxx
    I don’t have the kimbap plastic wrap tho,
    I just kept my seaweeds in a separate bag and wrap it when i wanted to eat it
    also I found out that using baking paper is easier if ur molding it by hand, it wont stick/break, and it works best when the rice is still very warm~~~

    • Maangchi New York City My profile page joined 8/08
      Posted November 6th, 2010 at 8:17 am | # |

      I’m so happy to hear that you enjoy this recipe and thank you very much for the tip! “I just kept my seaweeds in a separate bag and wrap it when i wanted to eat it ..”

  15. carmeneffect My profile page joined 7/10
    Posted October 20th, 2010 at 7:39 pm | # |

    :D I can’t decide if i should make this or not for a party on friday! how long can Samgak Kimbap last when it’s not in the fridge? The party doesn’t start until 12 and I leave at 7. Also, can i heat it up with a microwave? Will the taste change?

    • Maangchi New York City My profile page joined 8/08
      Posted October 22nd, 2010 at 11:32 am | # |

      You don’t have to keep it in the fridge – actually it won’t be delicious if you keep it in the fridge for a long time, because the rice will get hard in the cold temperature.

  16. turi26 My profile page joined 9/10
    Posted September 18th, 2010 at 2:24 pm | # |

    I am SO excited to have found your website! I have been looking for the rice triangles since leaving Korea and I am excited to try out this recipe! I have just ordered the triangles molds! Thank you so much! I know my husband will also enjoy this site!

  17. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted August 13th, 2010 at 8:42 pm | # |

    I was going to make this for a picnic dinner, but we didn’t quite make it outside. The rice and fillings tasted great. I made some for the kids with little molds in the shape of a teddy bear, star and heart and used the triangle mold for hubby and me. Our daughters loved the kimchi filling and didn’t even say it was too spicy and of course everyone loved the tuna. (I used the tuna in olive oil since it tastes better and is better quality.) I think this is a great thing to bring for my lunch when I go back to work in September.

    My grocery sold the mold and 10 wrappers for $4.99 or just 10 wrappers for $2.99.

    • Maangchi New York City My profile page joined 8/08
      Posted October 22nd, 2010 at 11:36 am | # |

      “I made some for the kids with little molds in the shape of a teddy bear, star and heart and used the triangle mold for hubby and me..”

      Thanks you for the good tips!

  18. jezzikap Kingston, Canada My profile page joined 6/10
    Posted June 11th, 2010 at 5:07 pm | # |

    I tried this just using regular sushi seaweed wraps. Probably not as good as it could have been, but it definitely satisfied my craving.

  19. AnDy Canada ,Montreal My profile page joined 6/10
    Posted June 7th, 2010 at 10:18 am | # |

    Maangchi sorry another question the rice constancy is it the same as sushi sticky i was wondering to make the rice or is it normal thank youuuuuu

    • Maangchi New York City My profile page joined 8/08
      Posted June 7th, 2010 at 10:27 am | # |

      yes, it’s short grain rice known as sushi rice.
      Good luck with making delicious samgak kimbap and let me know the result! : )

  20. AnDy Canada ,Montreal My profile page joined 6/10
    Posted June 6th, 2010 at 8:26 pm | # |

    so exited to make it and its so cuteeeee

  21. AnDy Canada ,Montreal My profile page joined 6/10
    Posted June 6th, 2010 at 6:13 pm | # |

    hey i wanna buy the ingredient to prepare it for tomorrow but the seaweed is it the same as the one for sushi or there is different one for the kimbap

  22. henry Moscow and New York My profile page joined 4/10
    Posted April 21st, 2010 at 9:00 am | # |

    Where can I find sangak kim bab seaweed / wrappers and mold in downtown New York City ? :)

    • Maangchi New York City My profile page joined 8/08
      Posted April 21st, 2010 at 10:05 am | # |

      I’m copying and pasting the post made by my another reader under this ingredient page. http://www.maangchi.com/ingredients/seaweed-for-samgak-kimbap

      It says, ” I have finally found this seaweed for triangle kimbap. After searching many supermarkets including the korean supermarket in kway in NYC I have found it in a Japanese specialty supermarket. It is a different brand but you’ll definitely know it is for triangle kimbap when you see it. I found it at sunrise mart. It is at
      29 3rd Ave
      (between 10th St & 2nd Ave)
      New York, NY 10003.

      There is 10 pieces for $4.29
      Hope this helps!”

  23. tsirhcevoli USA My profile page joined 3/10
    Posted March 22nd, 2010 at 1:10 pm | # |

    Hi Maangchi!
    Yum! Since I don’t have a mold can I make it like kimbap? (Kimbop.) Cause whenever I try and make them like triangles, the turn out like a: Oval, circle, rectangle, or an octagon. ;_; But the tuna ones are AWESOME! My dad always wants me to make this for him. (Kimbap way,) He even gave them to guests and the guests loved them! Soon I am going to make the kimchi triangles.
    : ) My brother even liked the triangles!

    Thanks Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted March 22nd, 2010 at 8:10 pm | # |

      yeah, the tuna kimbap is my specialty. Especially stir-fried tuna with seasoning is my invention. That’s why I posted the recipe instead of Korean traditional kimbap. I am going to post traditional Kimbap recipe soon, too. Enjoy my recipe! Thank you!

      • tsirhcevoli USA My profile page joined 3/10
        Posted March 23rd, 2010 at 11:07 am | # |

        : O Woah…. You are very smart in Korean Cooking…. : ) <3

  24. Hikari liverpool My profile page joined 3/10
    Posted March 12th, 2010 at 6:32 pm | # |

    Hi maangchi! I love your recipes! My grandmother in Japan taught me how to make onigiri by hand. We usually make a mixture of salt and water in a bowl and then mould the rice with our hands using the salt and water. It keeps the rice together and prevents it sticking to your hands plus it can add a subtle flavour to the rice. After moulding the rice in a ball shape, make a dent in the ball and add the filling, then close the gap with more rice and mould into a triangle shape. That way no snowman! :P

  25. beezybaabe My profile page joined 2/10
    Posted February 23rd, 2010 at 11:12 pm | # |

    sorry , VV i meant so ground beef will be BEST to replace it ?

  26. beezybaabe My profile page joined 2/10
    Posted February 23rd, 2010 at 11:12 pm | # |

    can i use some other meat then tuna ? if so , what kind of meat .

  27. beezybaabe My profile page joined 2/10
    Posted February 20th, 2010 at 9:26 pm | # |

    Can i switch the tuna into some other meat , cause im not a fan of tuna . OR does it have to be tuna ?

    • Maangchi New York City My profile page joined 8/08
      Posted February 21st, 2010 at 2:40 am | # |

      You can use any of your favorite ingredients as filling. How about replacing tuna for ground beef?

  28. Shisaru
    Posted December 29th, 2009 at 4:43 pm | # |

    I tried to make them today…I just loved it!
    I want to make them for my Father’s Birthday, do you think he would like it?!

    I don’t have a molder, so my triangles look funny, I’d like to try yours someday cause mine tasted weird.

    • Maangchi New York City My profile page joined 8/08
      Posted December 29th, 2009 at 8:23 pm | # |

      Absolutely he will be proud of you if you make this for him! Samgak kimbap is very popular to so many people.

  29. 최미지(Miji Choi)
    Posted December 26th, 2009 at 11:27 pm | # |

    YOU ARE AWESOME!!!!!!! I LOVE YOU xD!!

  30. FiJo
    Posted December 22nd, 2009 at 11:18 pm | # |

    The instructions were great and easy to follow, thank you very much!!!

    We love gimbap and just got our triangle mold and ready to make gimbaps!

    Fi & Jo

  31. Jon
    Posted December 22nd, 2009 at 8:52 am | # |

    Hi Maangchi

    I made this for a party and they all loved it! I varied the fillings from beef, chicken and tuna and even a veggie one! Thank you so much!

    Also, I tried to download this recipes as a podcast of iTunes and it doesn’t seem to work! Maybe it’s me, but what can I do because they usually just download by themselves when you add a new recipe!

    Thanks for everything!

  32. Ping
    Posted December 13th, 2009 at 1:42 pm | # |

    Wow, this is so awesome!
    Thanks, maagchi. :)
    I was recently introduced to samgak kimbap by my boyfriend because he loves it so much.

    Both recipes look very tantalizing!
    I’ll be on the look out for that seaweed!

    This comment has too many exclamation marks!

    • Maangchi New York City My profile page joined 8/08
      Posted December 13th, 2009 at 5:40 pm | # |

      Thanks a lot! Samgak kimbap is really good snack or lunch. It’s easy to make and also delicious.

  33. Lucy
    Posted December 11th, 2009 at 8:57 am | # |

    Whoa.. This is wonderful.. I loveee ur website.. I’ll put your link on my Blog.. ^^

  34. tweemoonie
    Posted September 10th, 2009 at 1:44 pm | # |

    MMM, delicious! In addition to the kimchi and tuna filling, I added spam and some teriyaki sauce, like spam musubi in Hawaii.

    Also, I found the mold and plastic wrap at Daiso stores for $1.50. It comes with an open triangle mold and 8 clear plastic sheets. You have to supply your own kim, but it’s very cheap and affordable! Refill sheets are only $1.50 for 10! So if you live in California, please check for it there!

    • Maangchi New York City My profile page joined 8/08
      Posted September 10th, 2009 at 5:25 pm | # |

      Thank you for the good tip! “I added spam and some teriyaki sauce, like spam musubi in Hawaii. ” very smart!

  35. Kim
    Posted August 27th, 2009 at 5:05 pm | # |

    Hi, Thanks for the recipe :). I very like your cooking! I would like to know what the special kind rice you use to make the sushi in this recipe? It looks really good!

  36. Caity
    Posted August 26th, 2009 at 8:12 am | # |

    I purchased the mold and wrap from the http://www.Hmart.com (it takes a while for the site to load).

    http://www.hmart.com/shopnow/shopnow_newsub.asp?p=8801164126931

    http://www.hmart.com/shopnow/shopnow_newsub.asp?p=8801164126887

    Thank you Maangchi for such a super simple and great recipe!

    • tsirhcevoli USA My profile page joined 3/10
      Posted March 23rd, 2010 at 3:08 pm | # |

      I would love to buy it, but it’s out of stock!!! ;_; (Boo Hoo!!)

  37. Jangme
    Posted August 13th, 2009 at 3:33 am | # |

    I’ve been desperate for some Samgakkimbap ever since I left South Korea (on a visit). I cannot find it anywhere here in Michigan, and I’m terrible in the kitchen, but I’ll ask my husband if he’ll make this for me. If I can find a recipe for Bi Bim Man Du, I will be in heaven. Gamsahamnida!

    • Maangchi New York City My profile page joined 8/08
      Posted August 13th, 2009 at 6:49 am | # |

      I have already got lots of good feedback on this recipe. I’m sure it will be good if you follow the recipe step by step. What is bibim mandu? I have never heard about it.

      • Jangme
        Posted August 13th, 2009 at 12:29 pm | # |

        Thanks for your quick reply, but trust me; if I try to get anywhere near the kitchen, something will probably be set afire!

        I followed the wiki link for samgak kimbap, and actually found out more about bibim mandu. We found it at a restaurant in the Dongdaemun shopping district. It is apparently a mixed (bibim) dish that uses dumplings (mandu). It seems to be fusion-like in that aspect. Besides the hot & Korean barbecue, bibim mandu was the most delicious dish I ate in Seoul.

        I had some chicken bibimbap at an East Lansing (MI) Korean restaurant the other day, but I was really missing the crispy texture that the rolled crepes add to the dish. Anyway, the wiki on mandu is available at http://en.wikipedia.org/wiki/Mandu_(dumpling) .

  38. Chelsea
    Posted August 7th, 2009 at 6:49 pm | # |

    thank you for the video.. i tried to make this before but it was a failure…. now i can try again.

  39. NatNat
    Posted August 1st, 2009 at 10:54 pm | # |

    Hi.

    I watched your video and was really interested in your recipes. I went to a Korean grocery store here in Melbourne, Australia and bought so many things featured in your ingredients sections. I just made these samgak kimbab for my friends, using canned tuna in spicy chilli sauce and it turned out really good and the seaweed sheets amazes them haha… Thanks so much, your website is great! Dinner tonight will be korean too.. kimchi chigae and ddukbokki :)

  40. 나은
    Posted July 28th, 2009 at 1:37 pm | # |

    삼각김밥 너무맛있어요! 감사~ ^^

  41. Jessica
    Posted July 15th, 2009 at 5:30 am | # |

    Hi Maangchi,

    Hello from Sydney. I’ve been a big fan of your web. Luckily I live in Sydney where lots of Korean grocery in here.. Yay!

    For Maangchi’s fan in Sydney : I just bought this Kim wrapper (10 sheets) include with triangle mold this morning at one of Korean Grocery at Liverpool St in city for AU$5.10. I couldn’t find the same brand as Maangchi has in this web. Maybe we could find this in Strathfield (Korea town in Sydney).

    Can’t wait to make this for lunch tomorrow. Thank you so much for posting this

    • Maangchi New York City My profile page joined 8/08
      Posted July 15th, 2009 at 7:29 am | # |

      Thank you Jessica!
      How did you like your samgak kimbap? Was it good?

      • Jessica
        Posted July 16th, 2009 at 4:40 pm | # |

        Yes it was delicious and very handy for lunch!

  42. Maangchi New York City My profile page joined 8/08
    Posted July 7th, 2009 at 8:11 am | # |

    Check this website. She made beautiful samgak kimbap without using triangle mold and plastic covered seaweed (kim)!
    http://yummyapplepie.com/2009/07/07/samgak-kimbap/

  43. Ohioan
    Posted July 2nd, 2009 at 9:02 am | # |

    Onigiri’s are very popular in my household. Since it is hard to get the molds here in America, I like to use cookie cutters and plastic wrap. It is much easier to find triangle cookie cutters than it is to find the molds. In addition, I have never seen the onigiri wrappers to purchase. So, we use seaweed sheets and wax paper. You can make an imitation wrapper easily and the seaweed won’t get soggy. Thanks for the video, I am going to make the kimchi one today!!

  44. Sandy
    Posted June 29th, 2009 at 7:35 pm | # |

    I just scrolled through the comments and found where someone else posted an online source for the wrappers. Hooray! Can’t wait to order mine and make these. What a perfect little lunch food with no worries about silverware or any of the other messiness involved in portable meals.

    While I’m new to the convenient wrappers, I’ve made these with just the molds before and wanted to share with posters some other tasty fillings I’ve used with great success.

    My favorite is a tuna, mayo, and wasabi mixture. Just be sure and squeeze all the water out of the tuna like Maangchi shows you on the vid. Another variation is tuna with spicy Thai basil seasoning (seasoning can be found in Thai section of your Asian foodstore). If you can’t find it there, the Thai seasoned tuna that Starkist puts out is fairly good. Tuna with mayo and Sirracha sauce is nice too. Sort of ends up tasting like a spicy tuna roll. And lastly, I love stirfried pork belly with kimchi. Squeeze out the tuna before cooking and then, using a back of a fork or the back of a plate, squeeze the entire mixture out again after it’s done. I use kitchen shears to cut the finished pork and kimchi into small little pieces so it fits better and doesn’t pull the whole triangle apart while I eat it. Bulgogi also makes a good filler if squeezed dried too.

    Really, the possibilities are endless. When the wrappers come in, I’m going to try a bulgogi, spinach, and dak-kwang mixture with a dab of gochujang and see if I can get away a bibimbap sandwich. ;)

    A shout out to you, Maangchi. Love your site!

  45. Diane
    Posted June 26th, 2009 at 2:37 am | # |

    Maangchi! I’m so glad to see that you an make these! You made my day!

    These are one of my favorite snacks while living here in Korea, and I’ve gone out of my way to stop at convenience stores just to buy these. I will be leaving Korea next month and I need to look for this kim in the grocery store. I’m going to ship a bunch of it home! I’ll have to get the rice mold too. I’ve seen them at Daiso but never knew what you would use them for. Now I know! Thank you so much!

    P.S. Is there anything Korean you are looking for that you can’t get in the States? Let me know and I’d be glad to send it to you!

    • Maangchi New York City My profile page joined 8/08
      Posted June 26th, 2009 at 9:24 am | # |

      That’s a very good idea of sending some Korean stuff before you leave there. Hot pepper flakes, kim, miyuk, dried squid strips, dried pollack…these items will be good for shipping because they are better quality and much cheaper. I’m ok, but thank you for your offer. very nice! : )

  46. Beginner Cook
    Posted June 25th, 2009 at 9:23 pm | # |

    I’m so delighted to have discovered this website! Thank you for doing this!! Especially for a beginner cook like myself, it’s so helpful to see the videos and not just read the recipes.

    I thought I’d share for your other readers that the special triangular mold & kim available for purchase online at hmart:

    http://www.hmart.com/shopnow/shopnow_newsub.asp?top_cate=16&mid_cate=276&sub_cate=&product_id=8801164126931

  47. Renee
    Posted June 25th, 2009 at 7:47 pm | # |

    I have been to four Korean stores and can’t find the kim! It’s so sad. I hope my sister in law can find some in Korea town when she goes in a few weeks…I really want these! :-)

  48. Minyee
    Posted June 25th, 2009 at 10:53 am | # |

    I made these today and they were delicious and very kid friendly!

    I have a receipe request but of course i don’t know the name. They are an appetizer/side dish sort of like fried little nests of shredded potatoes and either carrot or sweet potato. Sort of hash brown like but deep friend and with a little batter.

  49. Gabieolie
    Posted June 23rd, 2009 at 1:47 am | # |

    Hi Maangchi,

    My daughter and I made the triangle kimbap with star mold and heart mold. I wasn’t able to find triangle molds, so I bought whatever they had, star and heart molds:D We put smoked salmon with chopped onions and cappers (a little modification from the recipe), and it tasted delicious.

    From my daughter: Hi! :D

  50. Joe
    Posted June 20th, 2009 at 11:42 pm | # |

    I love your videos and especially enjoy watching you. I really want to make kimbap. Do you know of some place online that I can buy laver (seaweed, or kim) that was made specially for samgak kimbap? There are no Korean food stores where I live.

  51. Jenny
    Posted June 20th, 2009 at 9:20 am | # |

    I bought some kim that came with a mold a few months back.

    I didn’t know how to use plastic wrapped kim! I was so confused. Plus, I don’t like to get the kim wet! Thanks Maangchi, now I know how to use the sheets, and can try your delicious fillings! :)

  52. :D
    Posted June 20th, 2009 at 12:28 am | # |

    I made some multi-grain rice and got some traditional sushi nori and just rolled up the the multi-grain rice with sesame seeds and leftover leafy green vegetables. It was actually quite good and satisfy my cravings for your samgak kimbap. I didn’t bother to season the rice and it still tasted pretty good.

    I actually went to a Korean store today and they had the triangular mold, but not the seaweed wrap you use. Just the traditional sushi nori. So sad! Also, I took a look at their dried anchovies, and all of their dried anchovies are very small ones. Can you make the soybean sprout soup with the small dried anchovies? I was also surprised that they didn’t carry the soybean sprouts either and this is a Korean store. So all I purchased today was just the trangular mold and a bag of dried corn for corn tea. Do you make the corn tea? I love it. If you do, how do you make your corn tea?

    • Maangchi New York City My profile page joined 8/08
      Posted June 20th, 2009 at 5:33 am | # |

      I’m also sad and frustrated on behalf of you! Korean grocery store doesn’t sell kongnamul? (soybean sprouts), Strange! I know how you feel!

      Yes, you can use small dried anchovies in soybean sprout soup.

      Anyway, you still can make Joomeokbap: 주먹밥. I showed how to make this samgak kimbap without using the mold in the video, right? Use the method (plastic wrap) and make rice balls with the tuna filling, and roll them in sesame seeds or laver powder.

      How to make laver powder:
      Roast a sheet of laver (kim) directly on the stove top. Both sides of the laver should be roasted so that it can be crushed easily. Put the roasted laver into a plastic bag and crush

      Check my ddeokguk recipe:
      http://www.maangchi.com/recipe/ddukguk

  53. blk
    Posted June 19th, 2009 at 7:30 pm | # |

    :) I (literally) went out the next day after seeing your video and bought a kimbap kit from Super-H near my home. The kit came w/ a mold and 10 wrappers (same brand as shown in your demonstration). I have enjoyed watching your videos and have gleaned some wonderful inspirations.

    Thanks!

    blk

    • Maangchi New York City My profile page joined 8/08
      Posted June 19th, 2009 at 8:00 pm | # |

      only 10 kim? (black seaweed wrapper)? I hope it was cheap. “I went out the next day after seeing your video and bought a kimbap kit ”
      haha, that’s what I’m doing all the time when I find a real good recipe.

      • blk
        Posted June 20th, 2009 at 10:31 am | # |

        Yep, only 10 kim (black seaweed wrapper) and one pink mold; it was $4.29. Super-H also sold wrappers sans mold; quantity 10 kim/package, approx. $3.50. Not a huge marginal difference, though we’re a two-person house hold (ok, 3 counting our baby aka the doggie).

        :) You should have seen the excitement when I handed a bag w/ the kit inside to my sweetheart. Moreso, his excitement this morning when the samgak kimbap were being prepared for his lunch to take to work.

        Thank you again for posting great recipes, fun loving videos and also detailed instructions!

        blk

      • Maangchi New York City My profile page joined 8/08
        Posted June 20th, 2009 at 8:29 pm | # |

        “his excitement this morning when the samgak kimbap were being prepared for his lunch to take to work.”

        Awesome!. I feel you have a lot of love for your “sweetheart”

        • blk
          Posted July 17th, 2009 at 5:14 pm | # |

          :) Your comment made smile!

          I was up in NYC over the 4th of July. I had mentioned to my sweetheart that you have get togethers and we should try one weekend to make it as his sister (and a friend of mine) live in the city.

          Have you heard of dukbaegi? I went to the SuperH and at one of the stands they had packaged heavy bowels (pottery like?) and inside veggies/meat/seafood w/ chili paste, soybean paste and another type of paste. The young gal (there was a communication gap) said to place all of the ingredients into a pot and add 2 cups of water. I will try and take a photo of the bowl w/ contents. (guess I should have just emailed you:))

          blk

      • Anonymous
        Posted July 5th, 2009 at 3:09 am | # |

        I ordered mine in Korea – 100 kim for like 8 dollars!

  54. Thomas
    Posted June 19th, 2009 at 2:49 pm | # |

    Thanks so much for your suggestions… I have “enough” now :D

    The rich bulgogi and mushrooms sound delicous, but I have yet to try pickled radish. I look forward to it!

  55. Sandy
    Posted June 18th, 2009 at 12:27 am | # |

    :(

    I can’t find these little wrappers anywhere. I tried our local Asian store, and they don’t have it. Neither does the one I visit in the next large town over. Do you know if anyone sells these online?

  56. Thomas
    Posted June 17th, 2009 at 7:40 pm | # |

    These look delicious and are so inventive. Do you have any suggestions for other fillings? I can think of a few Japanese-style ones, but not enough!

    Thanks so much for all your work.

    • Maangchi New York City My profile page joined 8/08
      Posted June 17th, 2009 at 8:23 pm | # |

      Your expression “not enough” sounds cool!
      You can use mushrooms (chopped and sautee with seasoning), chopped bulgogi, chopped yellow pickled radish (danmuji), …

  57. Judy (LOS ANGELES)
    Posted June 17th, 2009 at 12:26 am | # |

    LOVE YOUR RECIPES. IF YOU EVER COME TO LOS ANGELES. I WOULD LOVE TO GO TO ONE OF YOUR COOKING CLASS. YUMM YUMM…

  58. KK
    Posted June 16th, 2009 at 9:15 pm | # |

    If I make them the night before, will they still taste ok for the next day’s lunch? Should they be put in the refridgerator?

    • Maangchi New York City My profile page joined 8/08
      Posted June 17th, 2009 at 6:19 am | # |

      Rice gets hard at cold temperature, it won’t be tasty if you refrigerate it. But tuna fillings can be made in advance and refrigerated. I always wake up early in the morning to make kimbap for lunch.

  59. Isaac
    Posted June 16th, 2009 at 8:49 pm | # |

    I can’t wait to try making this!
    When I went hiking during my trip in Korea I loved taking kim-bap with me, and eating it at the top of the mountain – kind of like a reward. Samgak kimbap is also great for lunch-on-the-go because it’s so easy to transport and doesn’t spoil easily.

    Thanks for the recipe and in instructions – I’m off to the market now…..

  60. Joshua (Brazil)
    Posted June 16th, 2009 at 2:03 pm | # |

    Oh, very nice recipe! I think I’ll buy the ingredients and try to do it myself, only it won’t be triangular, haha! Bye!

  61. Doug
    Posted June 15th, 2009 at 4:48 pm | # |

    Did you say you found these molds and kim wrappers in Toronto? I couldn’t find them at T&T. Where did you get yours?

  62. Josy
    Posted June 14th, 2009 at 7:49 pm | # |

    Hi:

    I’m in NYC, where can I buy these things! They’re so innovative!

    Thanks!

    • A. Peon
      Posted August 16th, 2009 at 1:35 pm | # |

      Bit late, and not sure what part of NYC you’re in, but if it helps, there are H-Marts (as linked above, here’s the store list) and other markets all over Flushing. Not sure where to go on Manhattan but there must be something.

  63. kristin
    Posted June 14th, 2009 at 6:47 pm | # |

    can i use another kind of vinegar?. i really loves your website,cause my husband is a korean, i try to make korean special food by my self, not only enjoy in restaurant. thank you from indonesia.

  64. Kitty
    Posted June 14th, 2009 at 1:15 pm | # |

    I had no idea you could get the prepared seaweed in stores! How fantastic. I first had a Japanese version of this at the Amsterdam airport and couldn’t believe how well the packaging worked! The plastic keeps everything clean and peels away in the most ingenious manner! Leave it to the Japanese!

  65. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted June 14th, 2009 at 11:02 am | # |

    Great! Last week i happen to have the triangle shape wraps and mold in my hands, but i didn’t know how to work these, now i know and i can’t wait to try them soon.
    One question though, can you maybe use some water to stick the kim together so the kims don’t get undone when unwrapping?

    Great video again Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted June 14th, 2009 at 1:03 pm | # |

      Reinier! wow, you will love this recipe! No need to use water! It will make your samgak kimbap soggy.
      Good luck with making your samgak kimbap!

  66. Sylvia My profile page I'm a fan! joined 9/08
    Posted June 14th, 2009 at 9:12 am | # |

    Yay, so this is how you use a mold, I can’t wait to get one.
    Again and Again I say, thank you.

  67. :D
    Posted June 14th, 2009 at 1:46 am | # |

    WOW! I’m going to a Korean market tomorrow to buy the seaweed and trianglular mold. I can’t wait to try this. Thanks for showing us how to make this. It’s so easy and I know I will love it. Maangchi, I always look forward to watching your cooking videos.

  68. Anonymous
    Posted June 13th, 2009 at 11:36 pm | # |

    i loveeee what you make it’s absolutely delicious! I’m looking forward to more korean dishes that you are going to show us!

  69. Katt
    Posted June 13th, 2009 at 11:33 pm | # |

    O-N-I-G-I-R-I-:D my soul food, gotta try this version 4sure…thanks, maangchi, for posting it :8

  70. Nishu
    Posted June 13th, 2009 at 10:48 pm | # |

    wow it’ll Great For Lunch Box I love Onigiris


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