Triangle kimbap called SamGak GimBap in Korean is one of the common pre-made foods at convenient stores in Korea. I already shared tuna mayo and tuna kimchi versions before. Today I will share a delicious recipe using leftover spicy stir-fried pork (a.k.a JeYuk BokkEum). Once you prepare the pork dish, you can easily make this triangle kimbap in few minutes. The jeyuk bokkeum with seasoned rice and savory dried laver makes this kimbap very nice. Not only it is delicious, it is also very neat and cool to carry around, so it can be perfect for a lunch box or picnic. Try it someday and let me know what you think.
Yield: 4 Pieces
Short Korean Lesson
- MaengJang (맹장) = appendix
- SinJang (신장) = Kidney
- 2 Cups Cooked Short Grain Rice (½ lb)
- 1 Cup Spicy Stir-fried Pork a.k.a JeYuk BokkEum
- 4 Pieces Dried Laver for Triangle Kimbap
- 2 Tbsp Onion
- 1 Tbsp Green Hot Pepper
- ½ tsp Sesame Oil
- ½ tsp Sesame Seeds
- ⅛ tsp Salt
Get a cup of fried JeYuk BokkEum. (Check out my recipe for it.) It is a great way to use up leftovers.
Cut the pork into little pieces with scissors.
Finely chop 2 Tbsp worth of an onion and 1 Tbsp worth of a green hot pepper. This step is optional but I like these additional flavor to the rice a lot, so please try them if you can.
Mix together 2 cups of cooked short grain rice, ⅛ tsp salt, ½ tsp sesame oil, ½ tsp sesame seeds, chopped onion, and hot green pepper in a bowl.
Divide the rice mixture into 4 portions. Each one will make 1 triangle kimbap.
This is a kit for making triangle kimbap. You can buy it from a Korean grocery store or online.
The kit has 10 pieces of plastic wrapped dried laver, 1 plastic triangle mold, and some stickers. We need 4 dried laver pieces for this recipe.
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.
Take half of the one portion of rice we divided earlier. It will be about ¼ cup.
Fill the bottom of the triangle with the rice. Spread it out evenly.
Put ¼ cup of the jeyuk bokkeum on the rice and spread it out evenly.
Now, put another ¼ cup of rice on top of the jeyuk bokkeum. In the same way, spread it out evenly. You can see the rice is up to the top of the plastic mold.
Press the rice with the other plastic piece in the kit, until you push it down to the line on the first plastic piece. This way the rice will get a nice firm shape.
Slowly, remove the plastic forming tools.
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 sticker.
Use the same process for the other 3 triangle kimbap.
Here’s how to open it. First pull the “1” at the top of the triangle. Then peel off both “2” and “3.” It is now ready to eat. ^^