Tuna Mayo & Tuna Kimchi Triangle Kimbap

참치 마요 & 참치 김치 삼각 김밥, ChamChi MaYo & ChamChi KimChi SamGak GimBap

Triangle kimbap is a very popular food sold in convenience stores in Korea. For people who are too busy to prepare breakfast or lunch, this is a good option. Since the kimbap is wrapped in a disposable plastic package, it is easy to carry and eat wherever or whenever you want. There are many different types available; however, today I will only show you how to make two different types using tuna and kimchi. In a Korean grocery store, you can find the kit for making this triangle kimbap. Why not try making this simple and amazingly delicious kimbap at home? If you have kids, it will be fun to make this together with your children. I cannot wait to make these with my son, Bryson, someday. hehe

Yield: 10 Servings

Short Korean Lesson

  • ChamChi (참치) = Tuna
  • SamGak (삼각) = Triangle

Video Instructions

Tuna Mayo Ingredients

  • 2½ Cups Cooked Short Grain Rice
  • ½ Cup Tuna in Oil
  • 2 Tbsp Mayonnaise
  • ¼ tsp Salt
  • 1 tsp Sesame Oil
  • 1 tsp Sesame Seeds
  • 1 Pinch Black Pepper

Tuna Kimchi Ingredients

  • 2½ Cups Cooked Short Grain Rice
  • ½ Cup Tuna in Oil
  • ½ Cup Kimchi
  • 1 Tbsp Cooking Oil (Canola Oil)
  • 2 tsp Hot Pepper Powder
  • ¼ tsp Sugar
  • ⅛ tsp Salt
  • 1 tsp Sesame Oil
  • 1 tsp Sesame Seeds



Combine 2½ cups of cooked rice, 1 tsp of sesame oil, 1 tsp of sesame seeds, and ⅛-¼ tsp of salt. Mix everything together gently. Use short grain or sushi rice, not long grain rice, for the right texture and taste. Cover it with a plastic wrap and set it aside while preparing the filling. Both the seaweed and rice will be the same in both recipes, except for the amount of saltiness.


For the tuna mayo kimbap, combine ½ cup of tuna, 2 Tbsp of mayonnaise, and 1 pinch of black pepper. Before using the tuna, drain the oil first.


Mix everything together. Depending on your tastes, you can add more mayonnaise or salt.


For the tuna kimchi kimbap, combine ½ cup of tuna, ½ cup of well fermented kimchi, 1 Tbsp of cooking oil, 2 tsp of hot pepper powder, and ¼ tsp of sugar in a pan.


Fry it for about 5 minutes on medium-high. If you want to make your kimbap spicier, add more hot pepper powder or red pepper paste.


Place the side marked with the number “1” facedown, with the “1” at the top. Then place the plastic forming tool on top of the seaweed at the top of the seaweed.


Since this recipe makes 5 tuna mayo servings, divide the 2½ cups of rice and tuna filling into 5 equal groups. That means each one will have about ½ cup of rice. Fill ⅓ of the triangle shape with rice. It will be about ¼ cup of cooked rice. Spread it out evenly.


Add some of the tuna mayo filling on top of the rice. Be careful not to let the filling touch the forming tool; leave about an eighth of an inch all around the filling. This helps to prevent a mess with the filling when we press it later.


Do the same thing for the tuna kimchi kimbap; Add some rice on the bottom and then add some tuna kimchi filling on top of the rice.


Add another ¼ cup of rice on top of the filling.


Press the rice with the other plastic piece in the kit, until you push it down to the line on the first plastic piece.


Remove the plastic forming tools.


Getting the right amount of rice and filling is the key to getting the perfect taste and shape.


Fold the seaweed sheet up over the rice.


Fold both sides of the seaweed down over the rice, and tuck the extra seaweed under the rice.


Fold both sides of the bottom seaweed piece up over the sides to the center of the triangle. Fasten each side with a piece of the tape. You will get 5 tuna mayo servings and 5 tuna kimchi servings.


Here is how to remove the wrap before eating; First, pull where it says “1.”


Pull the plastic pieces away where it is marked “2” and “3.”


Since you made two kinds of triangle kimbap, it is a good idea to mark which one is which, so I use these sticky notes. Write down “tuna mayo” or “tuna kimchi” and stick it on the kimbap.


This is another way to make it; Just use my fried kimchi rice recipe for the filling. Fill the entire triangle full of the fried rice.


Follow the rest of the steps for the other triangle kimbap.


They look neat and they are delicious. It was very fun to make them. My sister-in-law tried them for the first time, and she loved them. Try them someday. :) Enjoy!


  1. FTeong says

    Thanks for the detailed steps, Aeri! Just tried your recipe today after a failed attempt last week using someone else’s recipe. Tasted lovely with the sourness of the kimchi!

    • says

      hi FTeong,
      I’m happy to hear that you enjoyed your triangle kimbap. Thank you very much for trying my recipe and giving me some feedback. :)

  2. says

    Thanks for posting this Ms. Aeri :) I love Korean food although I’m a Chinese living in the Philippines. Your post is very detailed and very helpful since I’m trying to make my own version of kimbap this weekend. I hope someday I can visit korea also. :)

  3. Rhy says

    This is an awesome recipe but I’m very curious on where you got your Nori disposable plastic package? Did you order it online?

  4. Anna T. says

    I stumbled upon your blog by mistake when I was searching for triangle kimbap recipes, and tried out your tuna-mayo one. The little triangles turned out great even in the hands of a triangle newbie like me! :) Thank you for an easy to follow recipe. I have to say that still haven’t found a korean food that i absolutely wouldn’t love. :)

    • says

      hi Anna T.,
      Great job for your triangle kimbap. Thanks for your comment..
      P.S please let us know if you find a Korean food that you absolutely wouldn’t love in the future. 😉

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