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.

Advertisement

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

Advertisement

Advertisement

143 Comments:

  1. Thomas& has 2,252 comments

    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 joined 8/08 & has 11,710 comments

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

  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. KK& has 2,252 comments

    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. Joshua (Brazil)& has 2,252 comments

    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. Doug& has 1 comment

    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. Josy& has 1 comment

    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 & has 2,252 comments

    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 joined 8/08 & has 11,710 comments

      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!

  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. :D& has 43 comments

    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. Anonymous& has 2,252 comments

    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. Katt& has 2,252 comments

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

  15. Nishu& has 2,252 comments

    wow it’ll Great For Lunch Box I love Onigiris

More comments to read! Jump to page: 1 2 3 5

Leave a Reply