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Onepan Recipe
Samgak Gimbap (Triangle Rice Balls)
Rice, sautéed kimchi, an egg sheet, and tuna mayo pressed into a disc in one small pan, then cut into six wedges and wrapped in seaweed for grab-and-go triangle gimbap.
Ingredients
- 2 eggs
- Cooked rice, divided
- 1 cup chopped kimchi
- 1 tbsp syrup (or sugar), plus more to taste
- 1 tbsp soy sauce
- Cooking oil
- Salt, sesame oil, and toasted sesame seeds
- 1 can tuna
- 2 tbsp mayonnaise
- Seaweed sheets for triangle rice balls
Instructions
1
Beat 2 eggs and cook them flat in a pan to make an egg sheet.
2
Sauté 1 cup of chopped kimchi with a little oil, 1 tbsp syrup (or sugar), and 1 tbsp soy sauce until the moisture completely evaporates.
Tip: If the kimchi is too sour, add a bit more sugar.
3
Season the rice with salt, sesame oil, and toasted sesame seeds.
4
Mix canned tuna with mayonnaise to make tuna mayo.
5
In a small frying pan, layer in order: rice, fried kimchi, egg sheet, tuna mayo, rice.
6
Flip it onto a cutting board and cut into 6 equal wedges.
7
Wrap each piece with seaweed sheets specifically made for triangle rice balls.
