Hi friends, today I will share another Korean convenient store food, triangle Kimbap. I already posted 3 different kinds before: kimchi tuna, tuna mayo, and stir-fried pork. This time, I will make one with spicy tuna called “GoChu ChamChi SamGak GimBap (고추 참치 삼각김밥) in Korean (Try to say that 3 times fast 🤣) The pleasantly spicy tuna, along with fresh perilla leaves makes a delicious filling. I am glad to share a tasty recipe using perilla leaves that I harvested from our garden.
Yield: 2 Pieces
Short Korean Lesson
- GongGyeok (공격) = Attack
- BangEo (방어) = Defence
- 1 Cup Cooked Short Grain Rice
- 2 Sheets Dried Laver for Triangle KimBap
- ½ Cup Canned Tuna
- 2 Tbsp Perilla Leaves
- 1 Tbsp Onion
- 1 Tbsp Mayonnaise
- ½ Tbsp Hot Pepper Paste
Rice Seasoning Ingredients:
- 1 tsp Sesame Seeds
- ½ tsp Sesame Oil
- 2 Pinches Salt
First, we need about ½ cup of canned tuna. Which brand and flavor of tuna do you like the most? My all time favorite is this Starkist tuna in sunflower oil. I think it is very close to the Korean brand that I used to eat in Korea.
Look at our garden. We started it very late this year due to our move and some animal attacked it twice. But after we fixed the animal problem, it is doing good. I will pick some perilla leaves for filming this video today. Chop 2 Tbsp worth of perilla leaves into small chunks and finely chop 1 Tbsp of an onion.
Combine the tuna, 1 Tbsp mayonnaise, ½ Tbsp hot pepper paste, and the chopped veggies.
Mix everything together.
Divide the tuna mixture in half. Each portion will be used for one triangle Kimbap. If you prefer a smaller amount of filling, you can get 3 portions out of this recipe instead of 2.
Put 1 cup of freshly cooked short grain rice into a bowl and season the rice with 2 pinches of salt, 1 tsp of sesame seeds, and ½ tsp of sesame oil.
Mix it all together and then divide the rice into 4 portions.
Here, this is the most important ingredient for today is the dried laver (gim) and triangle Kimbap mold. I already have a mold, but ran out of the dried laver, so I ordered this 50 sheets refill at Amazon. I will add the product link in the description box below this video.
The fun part is making the triangle Kimbap. 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.
Take a portion of the rice we divided earlier. It will be about ¼ cup. Fill the bottom of the triangle shape with the rice. Spread it out evenly.
Put a portion of the tuna mixture we divided earlier on the rice and spread it out evenly.
Now, put another portion of the rice on top of the tuna. 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. That will make the rice firm and keep its 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 sticker. It’s a little tricky to take off the sticker with one hand, so it will be great to have an assistant. I need our son, Bryson or Logan here. lol Btw, make sure that the sticker is put on the Kimbap in the proper direction – not upside down – because the bottom of the sticker has small cuts to help make it easier to open later.
Use the same process for the others.
Like typical Kimbap, the rice inside of the triangle Kimbap becomes hard and unpleasant to eat, so it is the best to keep it at room temperature and eat in a half day. I hope you try this easy, fun, and delicious triangle Kimbap recipe someday.
This is how to enjoy triangle Kimbap.