Bulgogi triangle gimbap
Samgak-gimbap, or triangle-shaped gimbap, is a delicious Korean snack or simple lunch that is fun to make and eat. What makes this gimbap so different is that you make it with a sheet of gim (seaweed paper) that’s wrapped in plastic. The plastic is removed just before you eat, so the gim is fresh and crispy until the last minute.
It’s very popular among Koreans to buy or make, so samgak-gimbap kits are readily available in Korean grocery stores. I originally made a samgak-gimbap recipe in 2009 early in my YouTube period, and in that recipe I used tuna and kimchi. The triangle mold given out in the packages has improved a lot since then, the new ones are much more comfortable to use, as you’ll see in this video. Ever since I made that recipe a lot of people have enjoyed samgak-gimbap from it and I’ve had many requests to update that old low-resolution video. I recently traveled to Rome, Italy and took a day trip to Pompeii and I wasn’t sure where I could eat lunch. It was a good chance to make this samgak-gimbap for myself and also make a video for you guys. It’s so easy to make!
2½ cups of cooked rice made from 1 cup of rice is the perfect amount for 4 samgak-gimbap with either bulgogi or kimchi filling. If you want to make 4 of each just double the rice. The beef version uses bulgogi seasonings and taste, even though the beef is just ground beef. The real secret with that filling is to make it juicy, not dry. Whichever filling you choose, I’m sure you will love this recipe.
Ingredients
- 4 sheets of seaweed paper made for samgak-gimbap
- 2½ cups cooked rice (made with 1 cup of short grain rice) for 4 samgak-gimbap
- ½ teaspoon toasted sesame oil
For kimchi filling:
- ½ cup fermented kimchi, chopped into small pieces
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
For bulgogi filling:
- 1 teaspoon toasted sesame oil
- 4 ounces lean ground beef (about ½ cup)
- 1 garlic clove, minced
- 1 tablespoon soy sauce
- 1 teaspoon brown (or white) sugar
- ½ teaspoon ground black pepper
Directions
- Fluff the freshly made rice and add it to a large bowl.
- Add ½ teaspoon sesame oil and mix it together. Let it cool down.
