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!
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What is Bulgogi Beef Triangle Kimbap?
It's a delicious triangular shaped wraps rice ball wrapped in roasted seaweed that is stuffed with a filling, in this case it's bulgogi beef. This is a popular food item sold at many Korean convenience stores. It's fantastic for commuters or students looking for a cheap, filling, tasty light meal, breakfast or snack. The fillings can range from tuna mayo to spam and more.
I love this little rice snack! It always fills me up and hits the spot when I am craving something fast and tasty. The flavors of the bulogi, rice and roasted seaweed really compliment each other.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Cooked short grain rice
- Salt
- Ground beef
- Regular soy sauce
- Brown sugar
- Garlic
- Sesame oil
- Neutral oil
- Roasted seaweed, nori or gim
How to make Bulgogi Beef Triangle Kimbap
- 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.
- Lay out a large piece of cling film or plastic wrap, 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 tablespoon 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 gim or 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!
Storage & Reheating
This dish is best consumed same day or fresh. If you do have leftovers, store them in an airtight container in the fridge. To reheat, microwave for 2-3 minutes without the nori if possible.
Expert Tips
- Use short grain cooked rice. Avoid using medium or long grain rice as it won't be sticky enough.
- Use a wet rice paddle or silicone spatula to help scoop and shape rice.
- Use plastic wrap or a triangle kimbap mold to help you shape the rice. Or at least wet your clean hands before shaping and filling the rice.
- Do not overfill the kimbap with bulgogi beef or it will spill out.
- Use enough nori or gim to enjoy kimbap.
FAQ
Can I use another type of meat?
Yes, ground chicken, pork or turkey can work. Extra firm tofu can also be a good substitute.
Can I substitute the brown sugar?
Yes, white sugar or honey is a good substitute.
May I omit the sugar?
I wouldn't recommend it as the bulgogi won't taste the same. I would suggest reducing the amount of sugar instead.
Can I make this in advance?
Yes, you can make the rice and filling in advance but keep them stored separately in the fridge. When you're ready to assemble, reheat them both in the microwave.
Other recipes you may like!
- BEEF BULGOGI KIMBAP
- CHEESE KIMCHI KIMBAP
- KOREAN EGG ROLL KIMBAP
- FOLDED KIMBAP
- PORK BELLY KIMBAP
- SPICY TUNA KIMBAP
📖 Recipe
Bulgogi Beef Triangle Kimbap
Ingredients
- 4 cups sushi rice cooked
- ¼ teaspoon salt
- 250 grams ground beef
- 2 teaspoon regular soy sauce
- 1 tablespoon brown sugar
- 2 teaspoon garlic minced
- ½ tablespoon sesame oil
- 1 teaspoon vegetable oil or any neutral oil
- 2 sheets gim or nori
Instructions
- 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 tablespoon 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!
fifz
This is one of the best meals I've had! Simple and delicious.
christieathome
Thanks so much for making my recipe and glad you enjoyed it!
Monica
These are so yummy. I love them!
christieathome
So happy to hear this! Thanks for making my recipe Monica!
Jackie Reyna
Will dark brown sugar work? Or will it throw it off?
christieathome
Yes that will work as well!
Rosemary
I loved watching your video on how to make the rice triangle without a mold! You make it look so delicious and easy <3
Heidi | The Frugal Girls
This is such a smart idea for a quick on the go lunch. So handy... and so much flavor!