(bright upbeat music) – Hi, everybody. I am in Rome, Italy. I'm traveling. I'm making samgak-gimbap today, triangular shaped gimbap. I'm staying in a hotel with a kitchen, so I can make thiskind of lunch so quickly. It's originated from Japan,but we Koreans love this,.

And even 7-Eleven in Koreathey sell so many different, tons of different kindsof samgak-gimbap. What is the difference? Inside the filling. So today I'm making twodifferent kinds, kimchi and beef. I'm going to take this to Pompeii because Korean lunchboxanywhere is so delicious. Samgak-gimbap We need bap.

Bap is cooked rice. I made rice with one cup of rice. I'll bring it here. Some little burnt rice on the bottom. It's nurungji. So sesame oil just a littlebit, half a teaspoon, to give some flavor. I don't add any salt here because the filling is going to be salty.

This rice around 2 1/2 cups rice. Okay. Let it cool down. This is a ground beef four ounces. This kimchi is around a half cup. So this is two kinds of filling. This is a well fermentedsour taste kimchi. Garlic for beef later. Mince my garlic.

So nurungji. Nurungji! My snack. Chop it up really thinly. So this kimchi, I needto squeeze out juice. And squeeze the kimchi,you see, like this, and I need to season this now. And around one tablespoon gochujang, and sesame oil, one teaspoon.

Home toasted sesame seeds,one teaspoon, and mix. If you want you canadd a little bit sugar, but I will skip it becausethis kimchi is quite sweet and also gochujang is sweet. Smells good. That's a familiar smell. Next, beef. And, meanwhile, I don'twant to dry out my rice, so I like to turn it over.

Okay, let's make beef. One teaspoon sesame oil and beef. (beef sizzling) And stir this, cook. And garlic. So you can cook over medium high heat around two minutes until no longer pink. Soy sauce, one tablespoon. Kind of a salty, so it has to be salty.

Because we didn't addany salt to the rice, so one tablespoon. And one teaspoon brownsugar or white sugar. This basically, it tastes like bulgogi. Sweet and salty and very flavorful. And then, ground black pepper. I add a lot about half teaspoon. Not too much dry out, so that's enough. It has to be little juicy and turn off.

So transfer this to my filling bowl. So now all prepared, riceand two kinds of filling. Let's make it. And I'm going to show you this kind of gim, seaweed paper, especially made for samgak-gimbap. So here you go. Look at this. You see, when you goto Korean grocery store.

You will see triangular gimbap, usually 10 sheets are just in one package, and then you can also find them online cheaper, very reasonable price like 50 sheets. When I bought this, thiscame with this mold. It's like attached like this. You see, because the gim is inside between two plastic papers. When we make this gimbap,by time goes by,.

It's supposed to be a little bit soggy because the rice has some moisture. This plastic wrap keepsthis gim very crispy until you are ready to eatthis samgak-gimbap. Very good invention. So here, even sticker. It has a sticker. And so you see, it says like in Korean,(speaks in Korean).

“Good looking.”Kind of funny. (speaks in Korean) is likekind of chatting with each other. (speaks in Korean) means a thumb up. It's empty and then you guyscan write down your good wish to somebody who eatsthis samgak-gimbap, and like: “be happy! Like this. So first, there's a gim part this. This is like a number one. There's a number two, three,.

And like this, this part is nothing. So this way exactly number one. You see the arrow? It's going up like this. Right? And then this mold. So I put it here and I'm goingto make maybe around four. So I divide it just approximately four. And so put it here some rice. I use all this tip, handle tip.

Just make this little hole here. I like to add a lot of fillings. And then, and press down. Cover with rice again. And this one, presser. So you can press. This way, press down, so that the rice sticks together.

And lift like this. Like this. Just a triangle shape. Lift this and just wrap. And sticker. Here you go, samgak-gimbap. Around two tablespoon you can add. Add more rice. Press down.

Just lift this mold and they going up. This. And this. This. Nurungji. (laughs)(crunching sound) I made this with thefour ounces of ground beef and I can make four. So if you decided to makethe four and then that's it, you don't have to make kimchi.

But I want to show you morediverse, so this is kimchi. I like to show you how to wrap this. Rice is seasoned with only sesame oil. A real sesame oil smellsreally good, you know? This kimchi also we can make four. And. Same method. I made samgak-gimbap. Four samgak-gimbap.

Two are beef fillings, theother two are kimchi version. So still I have someleftover, lots of leftover. If you don't want tomake samgak-gimbap, just use this when you make a bibimbap, and then chop kimchitogether just mix in the pan. So pan fry. Really, really good. Look at that. Cute, eh? When I went toKorea, I bought. Just in case I broughtthis, sometimes I use this.

Good for wrapping samgak-gimbap. Very good. You don't need even a lunchbox, kind of a harder container. Just like anything, even youare using any plastic bag. Let's go to Pompeii. Eat lunchbox to see thePompeii or to eat my lunchbox. Both. Both make me so excited. (upbeat music) And I just watched the tourand with a lot of people,.

And then saw this ancient city, Pompeii, that was destroyed by a volcano. Very interesting siteand inside I can't eat. You'll see number one tab. Just like this. And number two, both sides. Like this and this. You see how crispy this, the seaweed? This paper is still really crispy,.

And it's not soggy at all. Then you can eat. Mm-mm. Look at that. It's so yummy. Can you hear the crunch sound? This paper, you can see thepaper is still very crunchy and the flavors are so awesome. That's why samgak-gimbap is so good.

Gim is so crunchy. This is beef filling. Mm. So delicious. So this recipe samgak-gimbap, Korean triangle gimbap. Enjoy my recipe. See you next time. Bye.

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