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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!
Put the rice and filling in the mold:
Wrap it up:
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