Photograph of the finished Samgak gimbap

Korea · Cơm nắm tam giác Samgak gimbap

Samgak gimbap

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 14.1 oz
  • Photograph of Nori seaweed Nori seaweed 8 leaves
  • Photograph of Prawns Prawns 8.5 oz
  • Photograph of Japanese mayonnaise Japanese mayonnaise 3.5 oz
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 1.4 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Cook the rice until it's sticky, mix in a little salt and sesame oil, then let it cool until it's still warm to the touch.
  2. 2 Boil the shrimp, then chop them finely and mix with mayonnaise and a little gochujang chili paste.
  3. 3 Place half of the rice into the triangular mold, press a dent in the middle, then add the filling.
  4. 4 Cover with the remaining rice, press firmly, then remove from the mold.
  5. 5 Wrap the seaweed around the bottom of the nori just before eating to keep it crispy.
Start cooking