Bulgogi Beef Triangle Kimbap. Korean bulgogi flavoured ground beef wrapped in rice and crunchy sheet of seaweed. Simple, delicious, filling and totally satisfying. Great for breakfast, a snack, picnics or a quick lunch to take on the go!
What does Bulgogi Beef Triangle Kimbap taste like?
Imagine sweet savoury bulgogi ground beef seasoned with brown sugar, soy sauce, garlic and sesame oil. Then wrapped in a soft sticky sushi rice that has been slightly salted. Finally wrapped in a piece of crunchy roasted seaweed!
Popular in Korea!
I am a huge fan of Korean triangle kimbap and kimbap in general. There is something so good about rice wrapped in crispy roasted seaweed or “gim” or “kim” in Korean.
This is a common food to eat in Korea and is sold across many Korean convenience stores! They are so great because they’re typically wrapped in plastic so they’re easy to take on the go if you’re commuting to work or if you’re heading home for the night and you need a quick snack.
They’re sometimes shown in Korean dramas (like “Backstreet Rookie”) and there are many different fillings! From bulgogi beef to tuna mayo to crab meat and more! The triangle kimbap filling possibilities are endless and you can really get creative with it because the outer layer of rice and seaweed is so versatile.
No triangle kimbap mold required!
A lot of recipes will require a triangle kimbap kit or a triangle kimbap mold but mine does not! I’m going to teach you how to make triangle kimbap without mold!
You only need several ingredients!
This easy recipe for Korean triangle kimbap recipe only calls for several ingredients and they are:
- Ground beef
- Roasted sheets of seaweed or nori
- Cooked short grain rice
- Minced garlic
- Brown sugar
- Soy sauce
- Sesame oil
- Avocado or cooking oil
Tips for making bulgogi beef kimbap
Below are tips on making Korean triangle kimbap with beef:
- Use short grain sushi rice aka “Calrose” rice
- Make sure to use fresh quality ground beef
- Brown sugar gives the beef a more molasses-like taste but feel free to use white granulated or cane sugar if you’d like
- Use cling film to help you mold the rice and filling into a triangle
- Wet your rice paddle with water to spread the rice across the cling film
- Grab the corners of your cling film and twist the ends together
- Mold the rice ball so that the filling is not peeking out. You may need to push the filling into the center. Once you’ve formed a sphere then flatten it a bit. Then shape into a triangle by using the natural L-shape formed by your pointer finger and thumb.
- Place your sheet of seaweed or nori rough side up so the rice triangle sticks
FAQ
Below are frequently asked questions about this bulgogi triangle kimbap recipe:
What is triangle kimbap?
In Korea, triangle kimbap is basically rice wrapped in roasted seaweed shaped into a triangle. Furthermore, “Kim” means Seaweed and “Bap” means rice.
What is triangular kimbap called?
It is called samgak kimbap in Korean.
What other samgak kimbap fillings can I use instead of beef?
- Tuna with kewpie mayo
- Imitation crab meat
- Spicy tuna with mayo
- Fried spam
- Egg
- Kimchi
These are only a few ideas - there are so many more!
What is the difference between triangle kimbap and onigiri?
Onigiri is Japanese and Samgak Kimbap originates from Korea. They’re both very similar where the rice is wrapped in roasted seaweed and there is some form of filling but the fillings will vary based on origin.
How do you eat a kimbap triangle?
If you eat the ones sold at the Korean grocer or convenience stores, triangle kimbap comes wrapped in plastic. There are instructions on the plastic wrapping to show you how to peel the wrapping off.
If you’re eating the ones made at home without plastic wrap, you simply pop the rice triangle ball into the roasted seaweed, wrap it up and enjoy!
How do you open the kimbap triangle?
First start off by peeling down the center strip so it reaches all the way to the back of the triangle. This creates a split allowing you to peel away the plastic from the right side so you can hold the left side with your hand without touching the kimbap as you eat it. Or alternatively, you can peel away both sides to consume.
Do you heat up triangle kimbap?
You may by popping it into the microwave 10-30 seconds. But you can also enjoy it at room temperature.
Is kimbap good the next day?
Not usually unfortunately because the rice goes dry and stale. It is best consumed within 24 hours or less.
Where to buy triangle kimbap?
You can purchase triangle kimbap at certain Korean grocers like H-mart near the hot foods section or Korean convenience stores.
Where can I buy the triangle kimbap wrappers?
They actually sell them online on Amazon.
Other types of triangle kimbap:
- Tuna mayo
- Spicy tuna with mayo
- Spam
- Egg
- Kimchi
- Cheese
- Kimchi fried rice
- Bulgogi Beef
- Imitation crab meat
Other recipes you may like!
If you enjoyed this beef triangle kimbap, you may enjoy these other recipes:
- BEEF BULGOGI KIMBAP
- CHEESE KIMCHI KIMBAP
- FISH CAKE KIMBAP
- KOREAN EGG ROLL KIMBAP
- FOLDED KIMBAP
- PORK BELLY KIMBAP
- SPICY TUNA KIMBAP
- DECONSTRUCTED TUNA KIMBAP BOWL
- TENMUSU (SHRIMP TEMPURA RICE BALL)
Watch how I made it!
For this recipe
You will need the following triangle kimbap ingredients:
- 240 ml uncooked sushi rice
- ¼ tsp salt
- 250 grams ground beef
- 2 tsp soy sauce
- 1 tbsp brown sugar
- 2 tsp garlic minced
- ½ tbsp sesame oil
- 1 tsp avocado or cooking oil
- 2 sheets roasted seaweed or nori
How to make Bulgogi Beef Triangle Kimbap
- Boil your uncooked sushi rice according to package instructions or as how you normally would in a rice cooker or pot.
- Season cooked rice with salt and allow this to cool to touch but loosely cover to keep moist.
- In a pan set over medium heat, add avocado or cooking oil, followed by ground beef. Break the beef apart into ground pieces and cook until brown.
- Once the beef is brown, add minced garlic, soy sauce, brown sugar and sesame oil. Mix together and allow this to cook for 2-3 minutes. Remove off heat to cool.
To assemble:
- Lay out a large piece of cling film, about 25 inches long on your countertop.
- Divide seasoned rice into 4 equal portions.
- Wet your rice paddle with water and spoon 1 portion into the center of the cling film. Spread out with the wet paddle into a circle (as shown in video).
- Spoon 3 tbsp of the cooked bulgogi beef into center of the rice.
- Grab the corners of the cling film and twist together so the rice forms into a ball shape.
- Tuck any pieces of ground beef peeking out back into the center of the rice ball. Then flatten the ball until it’s 1.5 inches thick. Next shape into a triangle using the natural L-shape of your pointer finger and thumb (see video).
- Fold a sheet of nori into half and cut/tear into two pieces. Place the piece rough side up on a clean surface, vertically.
- Place the triangle rice ball on the top half of the sheet, fold the corners down and fold the remaining half up. Folding the corners in. Repeat for the remaining kimbap until you have 4 servings. Enjoy!
Give it a try!
Well, I hope you give my Bulgogi Beef Triangle Kimbap a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Made this recipe and loved it?
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Take care,
Christie
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Bulgogi Beef Triangle Kimbap
Ingredients
- 240 g sushi rice uncooked
- ¼ tsp salt
- 250 grams ground beef
- 2 tsp regular soy sauce not light or dark!
- 1 tbsp brown sugar
- 2 tsp garlic minced
- ½ tbsp sesame oil
- 1 tsp avocado or cooking oil
- 2 sheets gim
Instructions
- Cook your uncooked sushi rice according to package instructions or as how you normally would in a rice cooker or pot.
- Season cooked rice with salt and allow this to cool to touch but loosely cover to keep moist.
- In a pan set over medium heat, add avocado or cooking oil, followed by ground beef. Break the beef apart into ground pieces and cook until brown.
- Once the beef is brown, add minced garlic, soy sauce, brown sugar and sesame oil. Mix together and allow this to cook for 2-3 minutes. Remove off heat to cool.
To assemble:
- Lay out a large piece of cling film, about 25 inches long on your countertop.
- Divide seasoned rice into 4 equal portions.
- Wet your rice paddle with water and spoon 1 portion into the center of the cling film. Spread out with the wet paddle into a circle.
- Spoon 3 tbsp of the cooked bulgogi beef into center of the rice.
- Grab the corners of the cling film and twist together so the rice forms into a ball shape.
- Tuck any pieces of ground beef peeking out back into the center of the rice ball. Then flatten the ball until it’s 1.5 inches thick. Next shape into a triangle using the natural L-shape of your pointer finger and thumb
- Fold a sheet of nori into half and cut/tear into two pieces. Place the piece rough side up on a clean surface, vertically.
- Place the triangle rice ball on the top half of the sheet, fold the corners down and fold the remaining half up. Folding the corners in. Repeat for the remaining kimbap until you have 4 servings. Enjoy!
NOTES
This is such a smart idea for a quick on the go lunch. So handy... and so much flavor!
I loved watching your video on how to make the rice triangle without a mold! You make it look so delicious and easy <3
These are so yummy. I love them!
So happy to hear this! Thanks for making my recipe Monica!