Homemade Triangle Kimbap

Ingredients

• 2 cups (470ml) cooked short-grain rice 2 cups (470ml) cooked short-grain rice
• 4 sheets roasted seaweed (gim) 4 sheets roasted seaweed (gim)
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• 4 slices of ham, cut into strips 4 slices of ham, cut into strips
• 4 eggs, beaten and cooked into thin omelets 4 eggs, beaten and cooked into thin omelets
• 4 teaspoons sesame oil 4 teaspoons sesame oil
• 2 teaspoons soy sauce 2 teaspoons soy sauce
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, mix the cooked rice with sesame oil, soy sauce, and a pinch of salt.
2. 2.
   Place a sheet of roasted seaweed on a clean surface and cut it into three equal strips.
3. 3.
   Take one strip of seaweed and place it on a triangle-shaped mold or a piece of plastic wrap.
4. 4.
   Spread a thin layer of seasoned rice on the bottom half of the seaweed strip.
5. 5.
   Add a small amount of carrot, cucumber, ham, and egg on top of the rice.
6. 6.
   Fold the seaweed strip over the filling to create a triangle shape.
7. 7.
   Press firmly to seal the edges.
8. 8.
   Repeat the process with the remaining ingredients.
9. 9.
   Serve the homemade triangle kimbap immediately or wrap them in plastic wrap for later enjoyment.

Treat your ingredients with care...

• Carrot — To achieve a crisp texture, blanch the julienned carrot in boiling water for 1 minute before using.
• Cucumber — Remove the seeds from the cucumber to prevent excess moisture in the kimbap.
• Roasted seaweed — Use roasted seaweed sheets specifically made for kimbap to ensure the best flavor and texture.
• Short-grain rice — Use freshly cooked short-grain rice for the best results. It should be slightly sticky to hold the kimbap together.
• Eggs — Cook the eggs into thin omelets by spreading the beaten eggs thinly in a non-stick pan.

Tips & Tricks

• Customize the fillings according to your preference. You can add cooked bulgogi, pickled radish, or even kimchi for extra flavor.
• Wet your hands with water or sesame oil before handling the rice to prevent it from sticking.
• Use a sharp knife to cut the kimbap into bite-sized pieces for easier consumption.
• Serve with a side of soy sauce or spicy gochujang sauce for dipping.
• To pack the homemade triangle kimbap for a picnic or lunchbox, wrap each piece tightly in plastic wrap to maintain its shape.

Serving advice

Serve the homemade triangle kimbap as a snack, appetizer, or part of a Korean-inspired meal. Arrange them on a platter or a traditional Korean dosirak (lunchbox) for an authentic touch. Garnish with sesame seeds or nori flakes for an extra pop of flavor.

Presentation advice

Arrange the homemade triangle kimbap neatly on a serving platter, with the seaweed side facing up to showcase the vibrant colors of the fillings. You can also arrange them in a decorative pattern to make them visually appealing.