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)

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Ok, let’s start!

Directions

Prepare rice:

  1. Mix vinegar, white sugar, and kosher salt in a small bowl until the mixture looks clear.
  2. In a large bowl add the warm rice and pour the clear liquid over top. Mix it and let it cool down.
    rice

Make filling:

Make the 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 garlic, tuna, soy sauce, and brown sugar into the pan and stir fry it for a few minutes.
  4. Turn the heat off and add 1 ts toasted sesame oil, 1 ts roasted sesame seeds, and black ground pepper.
    seasonedtuna

Make the kimchi filling

  1. Chop the kimchi and put it in a small bowl.
  2. Add gochujang, 1 ts of toasted 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 ⅔ of the mold with cooked rice.
  2. Place your filling in the center, then 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! We’re going to wrap this sheet of gim with the plastic around your rice and fillings. The plastic will keep both rice and gim fresh until you are ready to eat the gimbap.
  2. Look for the numbers on the sheet. The numbers side of the sheet goes down, and #1 should be pointing away from you.
  3. Take the lid off your mold, and place the mold face down on the middle of your sheet, with the rice facing down. The tip of the triangle should be pointing away from you, towards #1. Let the rice packet gently slide out of the mold and land on the gim. Remove the mold.
  4. Fold the sheet over the rice, away from you and towards #1. Then fold up the sides. Keep the sides in place with the sticker that came with the gim.
    samgak4

Eat:

  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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143 Comments:

  1. 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.

  2. Judy (LOS ANGELES)& has 1 comment

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

  3. 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?

  4. Isaac& has 4 comments

    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…..

  5. 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!

  6. 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?

  7. Hi:

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

    Thanks!

  8. kristin& has 1 comment

    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.

  9. Kitty& has 1 comment

    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!

  10. Reinier Rotterdam, The Netherlands joined 2/09

    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!

  11. Sylvia joined 9/08 & has 78 comments

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

  12. 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.

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

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

  15. wow it’ll Great For Lunch Box I love Onigiris

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