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.


(for 3-4 servings, or 8-9 samgak-gimbap)
Cooked rice (about 4 cups), vinegar, white sugar, kosher salt, seaweed for samgak-gimbap, a can of tuna, soy sauce, garlic, toasted 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 kosher 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.

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 toasted sesame oil, 1 ts roasted sesame seeds, and ¼ ts of black ground pepper.

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 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 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

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?




  1. beezybaabe joined 2/10 & has 4 comments

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

  2. beezybaabe joined 2/10 & has 4 comments

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

  3. Shisaru& has 1 comment

    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.

  4. 최미지(Miji Choi)& has 2 comments


  5. FiJo& has 2,258 comments

    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

  6. Jon& has 5 comments

    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!

  7. Ping& has 1 comment

    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!

  8. Lucy& has 1 comment

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

  9. tweemoonie& has 2,258 comments

    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!

  10. Kim& has 1 comment

    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!

  11. Caity& has 1 comment

    I purchased the mold and wrap from the (it takes a while for the site to load).

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

  12. Jangme& has 2,258 comments

    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 joined 8/08 & has 11,852 comments

      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& has 2 comments

        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 .

  13. Chelsea& has 1 comment

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

  14. NatNat& has 1 comment


    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 :)

  15. 나은& has 1 comment

    삼각김밥 너무맛있어요! 감사~ ^^

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