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.

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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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140 Comments:

  1. Adeline Adelaide, Australia joined 3/17
    Posted March 19th, 2017 at 9:19 am | # |

    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. ❤️ Keep cooking!


    See full size image

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    • Maangchi New York City joined 8/08
      Posted March 19th, 2017 at 11:33 pm | # |

      Wow, they look gorgeous! Congratulations!

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  2. Valeria Ecuador joined 8/16
    Posted September 7th, 2016 at 9:03 pm | # |

    If you don’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’t stick. Just a thought.

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  3. Suroor Norwood PA 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!

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    • Maangchi New York City 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!

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

    Dear Maangchi, I really really loved this recipe!

    감사합니다!~

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

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

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  6. Raph Brussels 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 !

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

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

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  7. JaeSeven Brunei 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?

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  8. She-Ryn Malaysia 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

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  9. CLryeustngal Guangzhou, China 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!

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  10. happy_fairy toronto 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.

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  11. happy_fairy toronto 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

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  12. Lichan 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.
    :)

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    • Maangchi New York City 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.

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    • Unprofessional-Chef-In-Trainin Chicago, IL 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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  13. Unprofessional-Chef-In-Trainin Chicago, IL 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

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  14. camloanpham Seattle, WA 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

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  15. kpopJasmine 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

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  16. hching91 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~~~

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    • Maangchi New York City 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 ..”

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  17. carmeneffect 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?

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    • Maangchi New York City 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.

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  18. turi26 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!

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  19. mokpochica Michigan 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.

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    • Maangchi New York City 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!

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  20. jezzikap Kingston, Canada 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.

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    • Maangchi New York City joined 8/08
      Posted June 13th, 2010 at 9:51 am | # |

      I’m glad to hear that. You made kimbap!

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  21. AnDy Canada ,Montreal 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

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    • Maangchi New York City 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! : )

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

    so exited to make it and its so cuteeeee

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  23. AnDy Canada ,Montreal 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

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  24. henry Moscow and New York 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 ? :)

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    • Maangchi New York City 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. https://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!”

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  25. tsirhcevoli USA 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!

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    • Maangchi New York City 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!

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

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

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  26. Hikari liverpool 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

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    • Maangchi New York City joined 8/08
      Posted March 13th, 2010 at 1:58 am | # |

      Thank you for your description about how to make onigiri. : )
      Happy Cooking!

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  27. beezybaabe joined 2/10
    Posted February 23rd, 2010 at 11:12 pm | # |

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

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    • Maangchi New York City joined 8/08
      Posted March 22nd, 2010 at 8:11 pm | # |

      yes, cooked ground beef with the same seasoning will make delicious filling.

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  28. beezybaabe 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 .

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  29. beezybaabe 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 ?

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    • Maangchi New York City 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?

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  30. 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.

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    • Maangchi New York City 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.

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

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

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    • Maangchi New York City joined 8/08
      Posted December 27th, 2009 at 11:00 am | # |

      thanks! Happy Cooking!

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  32. 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

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

      Fi & Jo,
      Have you tried this recipe out? If so, I hope it turned out good!

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