Triangle Kimbap (Samgak Kimbap)

• porcije: 10 servings
• aktivno vrijeme: 10 minutes
• ukupno vrijeme: 40 minutes

Sastojci

6 cups cooked rice (995 g / 35.1 ounce, short or medium grain sushi rice, e.g. Koshihikari or Calrose)

3 Tbsp sesame oil

1/2 tsp fine salt

185 g canned tuna (6.5 ounces, drained)

3 Tbsp mayonnaise

10 sheets dried seaweed (for samgak kimbap)

6 cups cooked rice (995 g / 35.1 ounce, short or medium grain sushi rice, e.g. Koshihikari or Calrose)

3 Tbsp sesame oil

1/2 tsp fine salt

95 g kimchi (3.4 ounce,, aged, cut into small pieces)

150 g minced pork (5.3 ounce)

A few sprinkles black pepper

1 Tbsp gochujang (Korean chili paste)

1 Tbsp soy sauce (, regular, I use kikkoman brand)

1 Tbsp honey

1/2 Tbsp gochugaru (Korean chili flakes)

1/2 Tbsp rice wine (mirin)

1/2 tsp sesame oil

10 sheets dried seaweed (for samgak kimbap)

Dried seaweed sheets

Rice seasoning (– Korean or Japanese furikake, to garnish the rice balls and serve like Japanese onigiri)

Upute

HOW TO MAKE TUNA MAYO TRIANGLE KIMBAP

In a large bowl, mix the rice with sesame oil and salt. Set it aside until it cools down.

Prepare a medium sized bowl and add the drained tuna. Add the mayonnaise and mix them well. Set aside.

Prepare a samgak kimbap mold and fill one third of the mold with the seasoned rice (from step 1). Press down the rice with a small spatula to make the rice stick together better. Make a small shallow space in the middle of the kimbap mold to fill with the tuna mayo filling by pushing the rice slightly to the sides of the mold.

Fill the shallow space with tuna mayo and top up with the rice, to about two thirds of the mold. Press down the rice again with the spatula to make the rice stick together. Remove the rice from the mold and set aside on a cling-wrap-covered plate.

Repeat steps 3 to 4 until all ingredients are used up.

(1) Wrap the triangle rice with the seaweed plastic wrap following the package instructions. Alternatively, you can follow my step-by-step guide above.(2) If you don’t wrap with the seaweed wrap for whatever reason, you can use optional ingredients listed above (using regular dried seaweed sheets and/or rice seasoning) to give more flavor and texture to your kimbap. If serving with rice seasoning, dish out a small portion of the seasoning onto a small bowl, dip the sides or the face of triangle kimbap around the bowl to coat it with seasoning flakes.

Serve.

HOW TO MAKE PORK KIMCHI TRIANGLE KIMBAP

In a small bowl, make the pork seasoning sauce by mixing gochujang (Korean chili paste), soy sauce, honey, Korean chili flakes, rice wine, and sesame oil.

Prepare a medium sized bowl. Add the pork, a few sprinkles of pepper and the pork seasoning sauce. Mix them well. Marinate for 10 mins.

In a large bowl, mix the rice with sesame oil and salt. Set it aside until it cools down (about 5 mins).

In a heated pan, add a small dash of cooking oil and cook the kimchi over medium heat for about 2 to 3 mins. Add the marinated pork and cook until it’s fully cooked. Stir often to break down the meat clumps. Transfer to a clean bowl.

Prepare a samgak kimbap mold and fill one third of the mold with the seasoned rice (from step 3). Press down the rice with a small spatula to make the rice stick together better. Make a small shallow space in the middle of the kimbap mold to fill with the pork kimchi filling by pushing the rice to the sides of the mold.

Fill the shallow space with stir fried pork and kimchi and top up with the rice, to about two thirds of the mold. Press down the rice again with the spatula to make the rice stick together. Remove the rice from the mold and set aside on a cling-wrap-covered plate. Repeat step 4 and 5 until all ingredients are used up.

(1) Wrap the triangle rice with the seaweed plastic wrap following the package instructions. Alternatively, you can follow my step-by-step guide above.(2) If you don’t wrap with the seaweed wrap for whatever reason, you can use optional ingredients listed above (using regular dried seaweed sheets and/or rice seasoning) to give more flavor and texture to your kimbap. If serving with rice seasoning, dish out a small portion of the seasoning onto a small bowl, dip the sides or the face of triangle kimbap around the bowl to coat it with seasoning flakes. Bear in mind, however, that pork kimchi samgak kimchi does show some redness on rice, so it would be more eye-pleasing if you can cover it up with the seaweed.

Serve.

Prehrana

• Kalorije: 220 kcal
• Ukupno masti: 9 g
• Zasićene masti: 2 g
• Nezasićene masti: 6 g
• Trans masti: 0.004 g
• Kolesterol: 8 mg
• Natrij: 233 mg
• Ukupni ugljikohidrati: 28 g
• Dijetalna vlakna: 0.5 g
• Ukupni šećeri: 1 g
• Proteini: 7 g