Samgak Gimbap (Triangle Rice Balls)

Ingredients

• 2 eggs (Beaten and cooked flat into an egg sheet)
• 1 cup kimchi (Chopped)
• cooking oil (A little, for sautéing the kimchi)
• 1 tbsp syrup or sugar (Use a little more if the kimchi is too sour)
• 1 tbsp soy sauce
• cooked rice (Amount not specified; season before assembling)
• salt (To season the rice)
• sesame oil (To season the rice)
• toasted sesame seeds (To season the rice)
• canned tuna (Mixed with mayonnaise)
• mayonnaise (Mixed with canned tuna to make tuna mayo)
• triangle-rice-ball seaweed sheets (One sheet for each finished piece)

Steps

1. 1

   Beat the eggs. Cook them flat in a frying pan to make an egg sheet, then set the sheet aside.

2. 2

   Sauté the chopped kimchi in a little cooking oil. Add the syrup or sugar and the soy sauce, then continue cooking until the kimchi’s moisture has completely evaporated and it becomes fried kimchi. If the kimchi is too sour, add a little more sugar.

3. 3

   Season the cooked rice with salt, sesame oil, and toasted sesame seeds.

4. 4

   Mix the canned tuna with mayonnaise to make tuna mayo.

5. 5

   In a small frying pan, layer the ingredients in this order: seasoned rice, fried kimchi, egg sheet, tuna mayo, and more seasoned rice.

6. 6

   Invert the layered mixture onto a cutting board and cut it into six equal wedges.

7. 7

   Wrap each wedge with a seaweed sheet made specifically for triangle rice balls.

Notes

The source does not specify the amount of rice, tuna, mayonnaise, salt, sesame oil, sesame seeds, cooking oil, or seaweed sheets beyond using one seaweed sheet per piece. It also does not specify pan sizes beyond describing the assembly pan as small, or provide cooking times and temperatures.

Nutrition per serving

• breakfast
• main
• Korean
• portable
• bento
• no-bake-assembly
• rice balls
• tuna