📝 About This Recipe
A beloved staple of Korean convenience stores, Samgak Gimbap is a clever, portable meal that features perfectly seasoned rice and savory fillings wrapped in a crisp sheet of dried seaweed. This version features a classic creamy and spicy tuna filling, offering a delightful contrast between the soft rice and the crunch of the nori. It is the ultimate 'on-the-go' snack that brings the vibrant flavors of a Seoul marketplace right into your kitchen.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain white rice (often labeled as sushi rice or Calrose)
- 1 tablespoon Toasted sesame oil (high quality for best aroma)
- 1 teaspoon Toasted sesame seeds (slightly crushed to release oils)
- 1/2 teaspoon Fine sea salt (adjust to taste)
Spicy Tuna Filling
- 1 can Canned tuna (approx 5 oz, drained thoroughly)
- 2 tablespoons Japanese mayonnaise (Kewpie brand preferred for richness)
- 1 tablespoon Gochujang (Korean red chili paste)
- 1 teaspoon Sriracha or Gochugaru (for extra heat)
- 1 stalk Green onion (very finely minced)
- 1 pinch Black pepper (freshly cracked)
Assembly
- 3-6 pieces Roasted Seaweed Sheets (specifically 'Samgak Gimbap' wrap with plastic film or standard Nori cut into strips)
- 1/4 cup Water (in a small bowl to keep hands from sticking)
👨🍳 Instructions
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1
Rinse the short-grain rice under cold water 3-4 times until the water runs clear. Cook the rice in a rice cooker or on the stovetop with a 1:1.1 ratio of water to rice.
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2
While the rice is hot, transfer it to a large shallow bowl. Drizzle with sesame oil, salt, and sesame seeds. Use a rice paddle to gently 'cut' and fold the seasoning in without mashing the grains. Let it cool slightly until it's warm but manageable.
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3
Prepare the filling by draining the canned tuna completely. Press down with a fork to remove all excess liquid; this prevents the rice from getting soggy.
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4
In a small mixing bowl, combine the drained tuna, mayonnaise, gochujang, sriracha, minced green onions, and black pepper. Mix until smooth and creamy.
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5
If using a Samgak Gimbap mold, lightly dampen the inside with water or a tiny bit of sesame oil to prevent sticking.
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6
Fill the bottom third of the mold with seasoned rice, pressing it down gently but firmly to the edges.
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7
Create a small indentation in the center of the rice and place 1-2 teaspoons of the tuna mixture inside, ensuring it doesn't touch the very edges of the mold.
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8
Cover the filling with another layer of rice, filling the mold to the top. Press down firmly with the mold lid to create a tight triangular shape.
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9
Carefully push the rice triangle out of the mold. If you don't have a mold, shape the triangle by hand using wet palms and firm pressure.
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10
Place the rice triangle at the top center of a seaweed sheet. If using the plastic-wrapped convenience store style, follow the printed guide on the wrapper to fold the bottom half over the rice.
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11
Tuck the corners of the seaweed under the rice triangle to seal it completely. If using plain nori, use a drop of water on the corner to help it stick.
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12
Repeat the process until all rice and filling are used. Serve immediately for maximum seaweed crunch.
💡 Chef's Tips
Use short-grain rice exclusively; long-grain or jasmine rice will not stick together and the triangle will crumble. Drying the tuna is the most important step; any moisture will leak into the rice and make the seaweed rubbery. If you are making these ahead of time, keep the seaweed separate from the rice until serving to maintain its crisp texture. Wet your hands with salted water when handling the rice to prevent sticking and add an extra layer of seasoning. Experiment with other fillings like stir-fried kimchi, bulgogi, or even spam and egg for variety.
🍽️ Serving Suggestions
Serve with a hot bowl of Instant Ramen (Ramyun) for the ultimate Korean convenience store experience. Pair with yellow pickled radish (Danmuji) to provide a sweet and crunchy palate cleanser. A side of Kimchi is essential to cut through the richness of the tuna and mayo. Enjoy with a chilled glass of Barley Tea (Bori-cha) to balance the spicy flavors. Pack them in a bento box for a perfect, mess-free hiking or office lunch.