Seaweed sheets for triangle gimbapspecially made for triangle gimbap~4est.
Steps
1
Prepare 2.5 cups of cooked white rice. Add burned rice pieces and sesame oil, then mix gently and let cool completely.
2
Prepare the beef filling: Cook 4 ounces of ground beef in 1 teaspoon sesame oil over medium heat, add minced garlic, 1 tablespoon soy sauce, 1 teaspoon sugar, and 0.5 teaspoon ground black pepper. Cook until fully cooked and glossy, then transfer to a bowl.
3
Prepare the kimchi filling: Take about 0.5 cup of kimchi, squeeze out excess moisture. Mix in 1 tablespoon gochujang, 1 teaspoon sesame oil, and 1 teaspoon toasted sesame seeds.
4
Place the seaweed sheet in the triangle mold. Add about 2 tablespoons of rice to the bottom, press to level.
5
Make a small indentation in the rice, add filling (either beef or kimchi), then cover with more rice.
6
Press the mold firmly to bond the rice and seaweed. Gently rotate the mold and carefully remove the mold frame.
7
Wrap the triangle gimbap with the plastic liner and seal with the provided sticker. Keep at room temperature before serving to maintain the seaweed's crispness.
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