Easy Bulgogi Beef Triangle Kimbap

Sweet and savory bulgogi ground beef wrapped in tender rice and roasted seaweed. This easy bulgogi beef triangle kimbap is a delicious Korean snack or meal to enjoy on the go. I use plastic wrap to shape the rice into triangles without needing a special mold!

5 from 4 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, Snack

Cuisine Korean

Servings pieces

Calories per serving 421 kcal

Ingredients

4 cups cooked short grain rice hot
1 teaspoon salt
½ lb ground beef extra-lean
1 teaspoon vegetable oil or any neutral oil
2 garlic cloves minced
2 teaspoon regular soy sauce or light soy sauce
1 tablespoon brown sugar
½ tablespoon sesame oil toasted kind
2 sheets nori or gim

Instructions

Gently mix the salt into the hot cooked rice using a rice paddle. Cover to prevent drying out and let cool slightly until comfortable to handle.
Heat vegetable oil in a large pan over medium heat. Add the ground beef and cook until browned and fully cooked, breaking it into small pieces. Add the minced garlic, soy sauce, brown sugar, and toasted sesame oil. Stir-fry for 2-3 minutes until the excess liquid has evaporated. Remove from the heat and let cool slightly.
Lay a large piece of plastic wrap, about 25 inches long, on a clean, smooth countertop so it stays in place. Wet a rice paddle with water. Divide the seasoned rice into 4 equal portions. Spoon one portion onto the center of the plastic wrap and flatten into a 1⁄2-inch-thick circle.
Spoon 3 tablespoons of cooked bulgogi beef into the center of the rice, leaving enough rice around the edges to enclose the filling.
Gather the corners of the plastic wrap and twist them together to form a rice ball. Tuck any exposed beef back into the rice. Gently flatten the wrapped rice ball to about 2 inches thick, then shape it into a triangle using your hands.
Fold 2 full sheets of nori or gim in half and cut along the folds with scissors to make 4 pieces. Place one piece of seaweed vertically on a clean surface, rough side up.
Unwrap the rice ball carefully. Position the rice triangle in the upper half with one point facing up. Fold the bottom half of the seaweed over the rice, then fold the corners around the triangle. Repeat with the remaining rice, beef, and seaweed to make 4 triangle kimbap. Serve immediately.

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