삼각김밥 [sam•gak•kim•bap] means triangle gimbap. It is derived from Japanese onigiri with slightly different ingredients, such as anchovies, gochujang beef, or kimchi!
Ingredients:
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100 g uncooked sushi rice
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2 tablespoons sesame oil
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teaspoon salt
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1 tablespoon sesame seeds
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50 g kimchi
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1 tablespoon olive oil
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2 tablespoons miso sesame dressing (optional)
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Nori seaweed
Instructions:
1. Cook the uncooked sushi rice.
2. Season it with the sesame oil, salt, and sesame seeds.
3. Sauté the kimchi with the olive oil.
4. Shape your rice ball by filling it with the kimchi. If you have a mould, it can be more consistent and tight, but you can still use your hands.
5. Coat the miso sesame dressing on both sides and lightly cook with some more oil.
6. Prepare about 25 x 13 cm of nori seaweed to wrap the rice ball.