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. Unprofessional-Chef-In-Trainin Chicago, IL joined 3/11 & has 7 comments

    This is brilliant. As soon as I can find that wrap I am trying this out =D Thank you Maangchi <3

  2. camloanpham Seattle, WA joined 12/10 & has 3 comments

    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?


  3. kpopJasmine joined 1/11 & has 4 comments

    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

  4. hching91 joined 9/10 & has 1 comment

    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~~~

    • Maangchi New York City joined 8/08 & has 11,850 comments

      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 ..”

  5. carmeneffect joined 7/10 & has 2 comments

    :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?

    • Maangchi New York City joined 8/08 & has 11,850 comments

      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.

  6. turi26 joined 9/10 & has 1 comment

    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!

  7. mokpochica Michigan joined 1/09 & has 89 comments

    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.

    • Maangchi New York City joined 8/08 & has 11,850 comments

      “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!

  8. jezzikap Kingston, Canada joined 6/10 & has 1 comment

    I tried this just using regular sushi seaweed wraps. Probably not as good as it could have been, but it definitely satisfied my craving.

  9. AnDy Canada ,Montreal joined 6/10 & has 9 comments

    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

  10. AnDy Canada ,Montreal joined 6/10 & has 9 comments

    so exited to make it and its so cuteeeee

  11. AnDy Canada ,Montreal joined 6/10 & has 9 comments

    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

  12. henry Moscow and New York joined 4/10 & has 1 comment

    Where can I find sangak kim bab seaweed / wrappers and mold in downtown New York City ? :)

    • Maangchi New York City joined 8/08 & has 11,850 comments

      I’m copying and pasting the post made by my another reader under this ingredient page.

      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!”

  13. tsirhcevoli USA joined 3/10 & has 24 comments

    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!

  14. Hikari liverpool joined 3/10 & has 2 comments

    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

  15. beezybaabe joined 2/10 & has 4 comments

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

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