Triangle Gimbap (Samgak Kimbap)

Korean Convenience Store Staple You Can Make at Home

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What Is Triangle Gimbap?

Triangle Gimbap (or Samgak Kimbap) is Korea’s iconic convenience store snack — a triangular seaweed-wrapped rice pocket, filled with anything from spicy tuna to bulgogi. They’re compact, affordable, and designed to be eaten on the go.

Today, we’re making the homemade version — customizable, fresh, and surprisingly easy once you have the right mold.

Why You’ll Love It

• Fast to prep once you get the rhythm

• Endless filling options

• Great for lunches, meal prep, or snacks

• A taste of Korea’s convenience store culture at home

Ingredients You’ll Need

For the Rice

• 2 cups short grain white rice (cooked)

• 1–2 tsp sesame oil

• Pinch of salt

• Optional: pinch of furikake or sesame seeds

For the Tuna Filling

• 1 can tuna (drained)

• 1 tbsp mayo

• 1 tsp gochujang (or more for spicy version)

• Dash of soy sauce

• Optional: chopped green onions

To Assemble

• Triangle gimbap molds

• Triangle wrappers

• Plastic wrap or gloves (optional, but helpful)

Instructions

1. Season the rice: Mix the cooked rice with sesame oil, salt, and optional sesame seeds. Let cool slightly.

2. Make the filling: Combine drained tuna, mayo, and gochujang. Adjust spice to taste.

3. Fill the mold:

   • Line mold with plastic if not nonstick.

   • Press half the rice into the bottom.

   • Add a spoonful of filling mixture in the center.

   • Cover with remaining rice.

   • Press and remove from mold.

4. Wrap with seaweed: Use the tabs on the wrapper to seal the triangle. See instructions for this below.

5. Serve: Eat right away or wrap and chill for later.

🥢 How to Wrap Triangle Gimbap (Samgak Kimbap) with Store-Style Wrappers

Triangle gimbap wrappers are designed to keep the seaweed crisp until the moment you eat. They come with a layer of plastic film and numbered tabs (①, ②, ③) to guide both wrapping and unwrapping. It can feel confusing at first, but once you’ve done it, it’s simple.

🧷 To Wrap:

1. Lay the wrapper flat with the printed side down and the number ① pointing away from you.

2. Place the seaweed centered on the wrapper, shiny side down.

3. Center the rice triangle on top of the seaweed. The point should align with the point marked ①.

4. Fold the bottom flap (③) up and over the rice triangle.

5. Fold in the left (②) and right (③) flaps so they overlap neatly.

6. Use the adhesive tab or sticker to seal the back of the wrapper.

The plastic layer stays between the rice and seaweed, keeping everything crisp until you eat it.

✂️ How to Unwrap Triangle Gimbap

When you're ready to eat, follow the tab numbers:

1. Pull tab ① straight down — this slices through the center and separates the plastic layer.

2. Pull tab ② to the right, removing one side.

3. Pull tab ③ to the left, removing the other side.

As the wrapper peels away, the seaweed wraps directly onto the rice — just like the convenience store version.

🧊 Make-ahead tip: Store wrapped triangles in the fridge for 1 day. Don’t peel tabs until right before eating.

Variations to Try

• Bulgogi: Add thinly sliced beef bulgogi for a hearty option

• Kimchi + Cheese: For spicy, funky lovers

• Plain Mayo Tuna: Like the CU brand versions in Korea

Tips for Success

• Use just enough filling to avoid breakage

• Don’t skip seasoning the rice — it makes a huge difference

• If storing, wrap tightly and refrigerate, but best eaten same day

Where to Get the Tools

• Triangle gimbap molds

• Triangle wrappers

You Might Also Like:

• Gimbap: Korean Seaweed Rice Rolls

• Bulgogi – Korean Sweet & Savory BBQ Beef

• Tteokbokki – Spicy Rice Cakes

Looking for your next Korean recipe?

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