Description
Triangle Kimbap is a delicious Korean-inspired snack featuring sesame-flavored rice and savory ground beef wrapped neatly in seaweed sheets. This recipe combines tender seasoned beef with perfectly cooked sushi rice, shaped into convenient triangular bites perfect for a quick meal or lunchbox treat.
Ingredients
Rice
- 1 cup uncooked sushi rice (3 cups cooked)
- 1 tbsp sesame oil
- ¼ tsp salt
Beef Filling
- 1 lb ground beef
- 1 tbsp brown sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp soy sauce
- 1 splash mirin
Assembly
- 4 sheets gim (seaweed)
Instructions
- Cook the Rice: Prepare the sushi rice according to the package instructions until fully cooked and fluffy. Once done, season the rice with ¼ teaspoon of salt and mix gently.
- Cook the Beef: Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the ground beef and partially cook it, breaking the meat apart as it softens.
- Season the Beef: Add brown sugar, garlic powder, onion powder, soy sauce, and mirin to the beef. Continue cooking until the beef is fully cooked and the sauce has mostly evaporated, resulting in a flavorful, slightly caramelized mixture.
- Prepare the Rice Patties: On a piece of plastic wrap placed on a clean cutting board, place a portion of the rice. Remove approximately 1½ tablespoons of rice from this portion and set aside. Using a rice paddle or your hand, press the remaining rice into a thin, even round patty.
- Assemble the Triangle: Add 2 to 3 tablespoons of the cooked beef to the center of the rice patty. Place the reserved small amount of rice over the beef to cover it.
- Shape the Triangle: Grab the edges of the plastic wrap and twist it tight so the rice forms a ball enclosing the beef. Using the corner between your thumb and pointer finger, mold the ball gently into a triangle shape. Carefully unwrap the plastic wrap, placing the shaped rice triangle on the upper half of a seaweed sheet.
- Wrap the Seaweed: Fold the seaweed around the rice triangle, tucking in the corners to secure the shape. Moisten your finger with a little water to help seal the seaweed edges neatly. Repeat with the remaining rice and beef portions.
- Serve: Serve the triangle kimbap immediately for best texture and flavor enjoyment.
Notes
- Use short-grain sushi rice for the best sticky texture.
- Mirin adds sweetness and depth, but can be substituted with a splash of rice vinegar and sugar if needed.
- Shape rice balls tightly to prevent them from falling apart when wrapped.
- Enjoy fresh as the seaweed will become soggy over time if stored.
- Optional: Add pickled radish or other fillings to customize the kimbap.
