The QiRanger Adventures

The Samgak Kimbap – 삼각 김밥

with 4 comments

The folks at Experience Korea decided to host a UCC cooking contest focusing on Korean food. Now, I love making videos and I love Korean food, so I decided to throw my hat into ring with my take on the samgak kimbap. This triangle-shaped treat is ubiquitous in Korea and Japan, and while available for less than $1US, it’s also very easy to make.

To put things together, you only need a few things:

  • 1 package of spicy ramyeon
  • 1 cup of cooked rice
  • 1 can of tuna (or any other filling you’d like)
  • a samgak kimbap mold (the triangle shape)
  • samgak kimbap kim (the wrapper)

Start by breaking up the ramyeon into tiny pieces. You want them very small, less than bite-size. Then put the noodles in a pot on the stove with the seasoning packets. Rather than use the full amount of water one would normally use, just use enough water to soak them. Eventually you’ll be boiling off all the water, so the less water in there to begin with, the better.

Once the noodles are cooked, add the rice. Stir it in there really good. Lower the flame to medium and cook the mixture until all the water is gone.

Pour your mixture into a large bowl and let it set for 10 minutes.

Now you’re ready to start assembling your treat.

Place the kim sheet, face-down, with the number 1 facing away from you. Then place the mold in the middle of the sheet on top of the number 1. Put 2 scoops of your mix in the mold and press it down. Now add one spoonful of your filling (my choice is tuna). Add another spoonful of your mix and press it down.

The final step is to wrap the treat. Take away the mold to find that your treat is perfectly shaped. Grab the bottom of the kim and fold it up, over the top towards the number 1. Fold the sides down under the sides of the triangle. Fold the top corners of the kim onto the back and secure with stickers.

That’s it! You’re done! This mixture will make about 10 samgak kimbaps. Want to see how it’s really done? Check out my video below!


Written by Steve Miller

March 26, 2010 at 7:44 am

4 Responses

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  1. Ranger,
    Thanks for making the video. It looks so easy to make that I may have to give it a try with my wife. Like you, I love my triangle gimbap, especially with a kimchi and/or chicken filling – I’m not so sure about the ramien though!


    March 26, 2010 at 12:56 pm

    • The ramyeon adds a distinct flavor that I really enjoy. Why not give it a shot and let me know how you like it?


      March 26, 2010 at 2:54 pm

  2. is the official website of the Rep. of Korea. For our “Blogging on Korea” section on our webpage, we pick nice and appropriate blog posts and introduce them to our visitors.
    Any blog posts about Korea (Korean food, life, people, festival etc), we read thoroughly and feature it on our web for a couple of days.

    We’d like to outlink your blog post “The Samgak Kimbap” on our web, so we can share it with our visitors. Thank you for your source, and please visit our website and other official social networking channels.(see the links below)


    May 17, 2010 at 10:22 am

    • Thanks so much! I really appreciate the link! is a great resource!


      May 17, 2010 at 10:59 am

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