https://www.copymethat.com/r/a9sbzgd1m7/triangle-kimbap-samgak-kimbap/
145871060
9y5tkt3
a9sbzgd1m7
2024-09-30 16:34:01
Triangle Kimbap (Samgak Kimbap)
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Ingredients
- subheading: TUNA MAYO VERSION (MAKE 10 TRIANGLE KIMBAP):
- 6 cups cooked rice (995 g / 35.1 ounce), short or medium grain sushi rice (e.g. Koshihikari or Calrose)
- 3 Tbsp sesame oil
- ½ tsp fine salt
- 185 g canned tuna (6.5 ounces), drained
- 3 Tbsp mayonnaise
- 10 sheets dried seaweed for samgak kimbap
- subheading: PORK KIMCHI VERSION (MAKE 10 TRIANGLE KIMBAP):
- 6 cups cooked rice (995 g / 35.1 ounce), short or medium grain sushi rice (e.g. Koshihikari or Calrose)
- 3 Tbsp sesame oil
- ½ tsp fine salt
- 95 g kimchi (3.4 ounce), (aged), cut into small pieces
- 150 g minced pork (5.3 ounce)
- A few sprinkles black pepper
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce , regular (I use kikkoman brand)
- 1 Tbsp honey
- ½ Tbsp gochugaru (Korean chili flakes)
- ½ Tbsp rice wine (mirin)
- ½ tsp sesame oil
- 10 sheets dried seaweed for samgak kimbap
- subheading: OPTIONAL - WHEN NOT USING DRIED SEAWEED PLASTIC WRAP:
- Dried seaweed sheets cut into 3 cm x 9 cm (1.2 inch x 3.6 inch), to wrap around the bottom of the triangle rice balls to serve like Japanese onigiri
- Rice seasoning - Korean or Japanese furikake, to garnish the rice balls and serve like Japanese onigiri
- subheading: Equipment:
- Triangle Kimbap Mold
Steps
Directions at mykoreankitchen.com
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