Spicy Tuna & Fish Cake Triangle Kimbap: Delicious Homemade Lunchbox!
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Introducing a recipe for incredibly flavorful Spicy Tuna and Fish Cake Triangle Kimbap, balancing spicy, sweet, and savory notes. This is a spicier version of the classic tuna mayo kimbap, featuring finely chopped fish cake for a delightful texture and a fantastic combination of dobanjiang (chili bean paste), mayonnaise, and peanut sauce that creates a rich umami flavor. Initially, the seasoning was a bit mild, but after adjusting, we’ve achieved a perfect triangle kimbap that is perfectly seasoned, spicy, and savory. Make delicious triangle kimbap at home that rivals store-bought versions with these simple ingredients. It’s also great for kids’ lunchboxes or a quick meal.
Basic Ingredients- 12 sheets of Triangle Kimbap seaweed (with mold and stickers included)
- 2 bowls of cooked rice (warm)
- 20g pickled yellow radish (finely diced)
- 1 tsp sesame oil
- 1 tsp roasted sesame seeds
- 1 tsp herb salt
Cooking Instructions
Step 1
First, gather all the ingredients needed for making triangle kimbap. The triangle kimbap seaweed sheets usually come with a mold and stickers, making them convenient to use. No other special ingredients are required.
Step 2
Let’s take a closer look at the triangle kimbap set. It includes seaweed sheets, a triangle kimbap mold, and stickers to complete the shape.
Step 3
The triangle kimbap mold is assembled by fitting the pieces into the slots. It can be disassembled for storage, making it very easy to use.
Step 4
To prepare the filling, finely dice the pickled yellow radish. This radish will be mixed into the rice to add basic seasoning and texture to the triangle kimbap.
Step 5
The star of this kimbap! Finely chop the Goreisa fish cakes. Adding fish cake provides a wonderful chewy texture, making it even more delicious.
Step 6
Now, let’s make the spicy filling. In a bowl, combine the two cans of spicy tuna, drained of excess liquid, and the chopped fish cake. Add 1 tsp of dobanjiang, 1 Tbsp of mayonnaise, and 1 Tbsp of Chinese-style peanut sauce. Mix everything well. If you don’t have Chinese-style peanut sauce, regular peanut butter, the kind you spread on toast, can be used as a substitute. This sauce will add a rich, nutty flavor.
Step 7
Time to prepare the rice for the kimbap. In warm cooked rice, mix in the diced pickled yellow radish, 1 tsp of roasted sesame seeds, 1 tsp of herb salt, and finally 2 Tbsp of seasoned seaweed flakes. Mix thoroughly. This will create the base rice for your triangle kimbap.
Step 8
Let’s start assembling the triangle kimbap. First, lay out a sheet of triangle kimbap seaweed. Place the triangle kimbap mold in the center of the seaweed.
Step 9
Fill the mold halfway with the prepared rice and press it down firmly to create a compact layer. Then, generously spoon the prepared spicy tuna and fish cake filling over the rice.
Step 10
Next, add the remaining rice on top of the filling and press down again using the mold to shape the kimbap. Make sure to pack the rice tightly so the kimbap holds its shape.
Step 11
Once the mold is full, carefully remove the rice block from the mold. If the shape is slightly uneven, gently pat it with your hands to form a neat triangle.
Step 12
Fold the seaweed in half to wrap the back of the triangle kimbap. Fold it neatly along the crease lines of the seaweed.
Step 13
Now, wrap the front side with the remaining seaweed, completing the triangle shape. Ensure the seaweed fully covers the rice.
Step 14
Tuck the ends of the seaweed slightly inward for a cleaner and more secure finish.
Step 15
Finally, apply the sticker to secure the kimbap. The sticker will help maintain its shape until you’re ready to eat.
Step 16
Voila! Your homemade Spicy Tuna and Fish Cake Triangle Kimbap is ready. It looks just like the ones you buy from convenience stores! Enjoy your delicious kimbap!
