Tuna Samgak Kimbap (Tuna Triangular Rice Ball), Savory and Spicy
Easy triangular rice balls filled with canned tuna seasoned in three distinct ways: creamy mayo, spicy gochujang, and stir-fried kimchi.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
These triangular rice balls use canned tuna to offer three delicious flavors, from a creamy salad filling to spicy gochujang and tangy kimchi. Using a triangle mold to shape the rice and filling makes them easy for anyone to prepare. They are great for a quick meal, lunchboxes on outings, or a satisfying snack.
- Servings
- about 4–5 servingsOriginal: 10 rice balls
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Canned tuna
- Cooked rice
- Dried seaweed sheets (gim)
Tuna Salad Filling
- Canned tuna3 tbsp
- Minced cucumber1 tbsp
- Minced onion1 tbsp
- Minced imitation crab meat1 tbsp
- Mayonnaise2 tbsp
- Salt, ground black pepper, and toasted sesame seedsa little of each
Gochujang Tuna Filling
- Canned tuna3 tbsp
- Gochujang (Korean red chili paste)2 tsp
- Mayonnaise1 tsp
- Minced chili pepper1
- Minced bell peppera little
- Ground black pepper and toasted sesame seedsa little of each
Kimchi Tuna Filling
- Canned tuna3 tbsp
- Minced kimchi2 tbsp
- Sugar1 tsp
- Toasted sesame seeds and toasted sesame oila little of each
- Pickles are wonderful here if you have them. You can omit the imitation crab meat.
- Adjust the amount of sugar depending on how sour your kimchi is.
Steps
This is a preparation I also love to use as a tuna salad topping.
Squeeze the liquid thoroughly from the canned tuna.
Mince the cucumber and onion, then lightly pickle them in salt.
The pickled onion cuts through the richness of the tuna. Pickles are wonderful here if you have them.
You can omit the imitation crab meat.
This is often called spicy tuna. Add minced chili pepper and minced bell pepper,
then mix with gochujang (Korean red chili paste) and a little mayonnaise.
Personally, this seasoning is my favorite.
This is the kimchi tuna.
I prepared it by lightly stir-frying a little aged sour kimchi and canned tuna with a bit of sugar.
Adjust the amount of sugar depending on how sour your kimchi is.
Cut the dried seaweed sheets (gim) in half.
The size of the rice ball mold happens to match roughly half a sheet of seaweed.
Adjust and cut the size of the seaweed to match the triangle mold you have.
Cook the rice slightly firm and season with a little salt and toasted sesame oil.
I also sprinkled in toasted sesame seeds.
Spread rice into the triangle mold and add the filling in the center.
Cover with more rice, put the lid on, and press down gently to shape.
Place the shaped rice onto the seaweed, leaving a small margin at the top edge.
Wrap the bottom portion of the seaweed up over the rice,
pressing gently as you shape it so the seaweed sticks firmly to the rice.
Seal the final edge with a dab of water.
Ppunwife's tips
- The pickled onion cuts through the richness of the tuna.
- Seal the final edge with a dab of water.
FAQ
Is the imitation crab meat essential for the tuna salad filling?
You can leave out the imitation crab meat according to your preference, and if you have pickles, adding them is great too.
What should I do if the seaweed edges do not stick when wrapping the triangular rice balls?
Dab a tiny bit of water onto the edge of the dried seaweed sheet when finishing, and it will adhere neatly.
How should I adjust the sugar when stir-frying the kimchi tuna?
Adjust the amount of sugar up or down based on how sour your aged sour kimchi is.
How can I shape the rice balls if I do not have a triangle mold? AI-generated
Lay down plastic wrap, place the rice and filling on top, and shape into a triangle by wrapping and pressing with your hands.
