Delicious Homemade Triangle Kimbap (Samgak Kimbap)
Perfect for a Simple Lunch! Homemade Triangle Kimbap
Are you tired of the same old meal options? When it feels like every breakfast, lunch, and dinner menu looks identical, it’s time to shake things up! The most dreaded phrase can be ‘We’re eating this again, aren’t we?’ A quick glance usually prompts them to pick up their spoons. Sometimes, feeling a bit guilty, I ponder new menu ideas. However, it becomes challenging when the kids are picky eaters who avoid vegetables! Lately, with the school providing convenience store vouchers due to COVID-19, we’ve tried their lunch boxes and kimbap a few times, and the children surprisingly enjoyed the savory flavors. This inspired me to make triangle kimbap at home. While making it at home might take more time and effort than simply buying it, it’s a healthier choice with lower sodium and less intense flavors, perfect for children. This recipe is a great way to create a satisfying and enjoyable meal together!
Ingredients- 4 sheets of seaweed for triangle kimbap
- 1 can of spicy tuna (gochujang tuna)
- 1 can of regular tuna (drained)
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon mayonnaise
- 2 servings of cooked rice
Cooking Instructions
Step 1
Season the warm rice to create a flavorful base. You can add dried seaweed flakes for a savory touch, or mix in gochujang, sesame oil, and sesame seeds for a spicy and sweet seasoned rice. As children get a bit older, they often prefer the gochujang-seasoned rice. Adjust the amount of gochujang according to your child’s spice preference.
Step 2
Prepare the fillings. For the spicy tuna, drain the oil thoroughly using a sieve. For the regular tuna, drain the water, then mix it with mayonnaise until well combined. You can adjust the amount of mayonnaise to your liking, or add finely chopped onions or corn for extra flavor.
Step 3
Shape the triangle kimbap. If you have a triangle kimbap mold and dedicated seaweed sheets, place a seaweed sheet on your mold, then layer the seasoned rice and your prepared fillings inside. Press gently to shape. If you don’t have a mold or specific seaweed, you can form the rice into a triangle shape using your hands. Then, use a corner of a seasoned laver sheet (like those used for lunch boxes) to attach to the bottom, creating a triangle kimbap appearance. Using a mold makes it easier to achieve a uniform shape.
