Triangle Kimbap Kimchi Tuna Triangle Kimbap Recipes

TRIANGLE KIMBAP (KIMCHI TUNA TRIANGLE KIMBAP)

Steps:

• First, cook your rice using your preferred method. Once the rice is cooked, add the sesame oil and salt to the rice and mix to combine.
• While the rice slightly cools, heat a pan over medium high heat. Once heated, add your tuna and kimchi together. Cook until the kimchi caramelizes. Add a pinch of sugar if your kimchi is too sour.
• Prepare your triangle kimbap using a mold once your fillings and rice are ready.
• First, place your seaweed on a flat surface. The numbers need to face down. Center the mold at the very top of the seaweed.
• Fill 1/3 of the mold with your prepared rice.
• Add the filling on top of the rice. When adding the fillings, make sure it doesn't touch the edges of the mold.
• Place rice overtop the triangle kimbap filling until it reaches the top. Then, with the top of the mold, press down until the rice is fully compact.
• Leaving the top of the mold, release the sides of the mold by lifting up. Once the sides are removed, take off the top of the mold.
• Start by folding the bottom of the seaweed up and over the rice. It should go above the top part of the triangle. Then, press down the sides to fit the seaweed around the rice.
• Next, checking the back side of the seaweed, look for the number two. Fold the number two side over the rice to secure the side of the triangle. Do the same with side number three. At this point, seaweed should be wrapped completely around the rice.
• Add a sticker to the center where all the folded sides meet.
• You now have wrapped triangle kimbap!! To eat, follow the number steps to remove the plastic. First, start with number one by removing the center peel. Then, pull the plastic from the corners numbered two and three. Enjoy once all the plastic is removed!

KIMCHI TUNA SALAD

Steps:

• Place a colander in a medium bowl and drain the kimchi. Coarsely chop the kimchi; you should have about 2 cups.
• To the medium bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. Stir in the tuna and celery, breaking up the tuna into large chunks.
• Add the chopped kimchi and ginger, and stir to combine. Because each batch of kimchi tastes different, it's important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it's too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
• Serve with a sprinkle of sesame seeds, if desired. The salad keeps in the refrigerator for up to 3 days.