Korean Triangle Gimbap is a treat I love making when I want something quick and tasty. The first time I tried it, I was amazed by how simple yet flavorful it was. Korean Triangle Gimbap, or gimbap in triangle form, is just a twist on the traditional rolled version, but with a fun shape that makes it easy to pack for lunch or snacks. It’s perfect for a busy day when I’m craving something savory, but I don’t have a lot of time.
The Joy of Making Gimbap
Making Korean Triangle Gimbap brings me so much joy. It’s the kind of dish that makes me feel connected to the warmth of my kitchen. I start by laying out the warm rice, adding sesame oil and salt for flavor. Then I place a strip of cucumber, a slice of cooked egg, and sometimes a little bit of kimchi inside. Folding them into a neat triangle shape is like wrapping up a little gift of deliciousness. Every time I finish one, I can’t help but smile, knowing it’s going to be so good to eat.
Perfect for Sharing
Korean Triangle Gimbap is also great for sharing. When I’m gathering with friends or family, I make a bunch of them so everyone can enjoy. They’re easy to hold, and the flavors are something everyone can love. Sometimes, I even make a few with different fillings to mix things up—like some with tuna or pickled radish. Each bite is a reminder of how simple ingredients can come together to create something so satisfying.
A Snack with Memories
Now, whenever I make Korean Triangle Gimbap, I remember the first time I tried it with my mom. We sat together in the kitchen, laughing and chatting as we shaped each piece. It’s a special memory I carry with me, and every time I make it, I think of those moments. Korean Triangle Gimbap isn’t just a snack; it’s a little piece of love wrapped in rice, ready to be enjoyed with those I care about.
Table of Contents
Chef’s Notes- Korean Triangle Gimbap
- Rice Consistency is Key: Use short-grain rice to achieve the sticky texture that is essential for molding triangle gimbap. If using leftover rice, warm it slightly to soften it and ensure it sticks together.
- Cool the Rice Properly: After cooking the rice, let it cool to room temperature before shaping. This prevents it from becoming too mushy when handling.
- Perfect Triangle Shape: Wet your hands when handling the rice to prevent it from sticking. Shape the rice into a triangle, ensuring the edges are tightly folded to keep the filling secure.
- Customize Fillings: Experiment with a variety of fillings such as seasoned spinach, pickled radish, or even fried egg. These add a burst of flavor and variety.
- Preserve Seaweed Crispness: Seaweed sheets can lose their crunch if exposed to moisture for too long. Only wrap the rice and filling in seaweed right before serving or store each piece wrapped in plastic to keep them crispy.
- Controlling Spiciness: If you’re sensitive to spice, reduce the amount of gochujang or opt for a milder ingredient like sriracha. Adjust the kimchi’s fermentation level as well; younger kimchi tends to be less spicy.
- Keep the Filling Balanced: Don’t overstuff the gimbap. Keep a good ratio of rice to filling, allowing the flavor of both to shine through.
- Quick Meal Prep: Prepare the rice and fillings ahead of time, store them separately, and assemble the gimbap just before serving for a quick and fresh meal.
Korean Triangle Gimbap
4
triangles20
minutes15
minutes400
kcal5
minutes40
minutesExperience the irresistible charm of Korean cuisine with our Authentic Triangle Gimbap! Perfect for a quick snack or a satisfying lunch, these crispy, flavorful bites are a delight to prepare and even more enjoyable to devour. Inspired by traditional Korean flavors, this recipe combines the savory richness of bulgogi or the tangy zest of kimchi, all wrapped in a fresh, crispy seaweed exterior. Whether you’re a seasoned cook or a kitchen novice, you’ll love how simple and customizable this delicious snack is. Get ready to impress your taste buds and those around you with this delightful Korean classic!
Ingredients
- Base Components
4 sheets seaweed sheets specifically designed for samgak-gimbap
2.5 cups cooked short-grain rice prepared from 1 cup of rice
0.5 tsp toasted sesame oil
- Kimchi Filling
0.5 cup well-fermented kimchi finely chopped
1 tbsp gochujang (Korean chili paste)
1 tsp toasted sesame oil
1 tsp toasted sesame seeds
- Bulgogi Filling
1 tsp toasted sesame oil
4 oz lean ground beef approximately ½ cup
1 clove garlic finely minced
1 tbsp soy sauce
1 tsp brown or white sugar
0.5 tsp freshly ground black pepper
- Alternative Ingredients:
Seaweed Sheets: Can substitute with nori sheets if samgak-gimbap seaweed is unavailable.
Gochujang: Replace with sriracha for a different spicy kick.
Ground Beef: Substitute with tofu for a vegetarian option or ground turkey for a leaner version.
Soy Sauce: Use tamari for a gluten-free alternative.
Sugar: Honey or maple syrup can be used as a natural sweetener.
Kimchi: Swap with pickled vegetables like cucumbers or radishes for a different flavor.
Directions
- Prepare the Rice: Begin by gently fluffing your freshly cooked short-grain rice in a large mixing bowl. Drizzle in ½ teaspoon of toasted sesame oil and stir thoroughly to combine, ensuring each grain is lightly coated. Allow the rice to cool to room temperature to achieve the perfect texture for molding.
- Prepare the Fillings: Choose your desired filling—either kimchi or bulgogi. For the kimchi option, place the finely chopped kimchi in a small bowl and press out any excess liquid. Mix in the gochujang, 1 teaspoon of toasted sesame oil, and sprinkle with sesame seeds, stirring until well combined.
- Cook the Bulgogi Filling: If opting for the bulgogi, heat a pan over medium heat and add 1 teaspoon of toasted sesame oil. Add the minced garlic and sauté until fragrant, about 1 minute. Incorporate the ground beef, breaking it apart, and cook until browned. Stir in the soy sauce, sugar, and black pepper, cooking for an additional 2-3 minutes until the mixture is juicy and flavorful. Let the filling cool slightly before using.
- Assemble the Gimbap: Place a sheet of seaweed on a clean surface. With wet hands, take a portion of the cooled rice and shape it into a triangle. Place a spoonful of your chosen filling on top of the rice. Carefully fold the edges of the seaweed over the rice and filling to form a neat triangle, ensuring the seaweed stays crisp by removing any plastic wrapping just before serving.
- Serve and Enjoy: Arrange your freshly made samgak-gimbap on a plate, optionally garnishing with extra sesame seeds. These triangles are best enjoyed immediately while the seaweed retains its crunch. For variety, consider offering multiple fillings or serving alongside a dipping sauce.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 400kcal
- Carbohydrates: 55g
- Protein: 15g
- Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 800mg
- Potassium: 400mg
- Fiber: 3g
- Sugar: 8g
- Vitamin A: 500IU
- Vitamin C: 15mg
- Calcium: 40mg
- Iron: 2mg
FAQ- Korean Triangle Gimbap
Can I make Korean Triangle Gimbap ahead of time?
Yes, you can prepare the rice and fillings in advance and store them in the refrigerator. Assemble the gimbap just before serving to keep the seaweed crisp.
What kind of seaweed should I use for gimbap?
You should use samgak-gimbap seaweed sheets for the best results, but nori sheets can be used as a substitute if the samgak-gimbap sheets are unavailable.
Can I make this recipe vegetarian?
Absolutely! Substitute the bulgogi filling with tofu or even sautéed vegetables like mushrooms, spinach, and carrots for a delicious vegetarian option.
How do I store leftover gimbap?
Wrap the leftover gimbap in plastic wrap and store it in the refrigerator. It’s best eaten within a day for optimal flavor and texture.
Can I freeze triangle gimbap?
While gimbap is best enjoyed fresh, you can freeze it by wrapping each triangle tightly in plastic wrap. Let it thaw in the fridge before serving, though the texture of the seaweed may not be as crisp.
