Ingredients

• 200 g ground beef

• 1 pack instant rice

• Seaweed for triangle kimbap

• Triangle mold

Bulgogi Seasoning

• 2 Tbsp TK bulgogi galbi sauce

• 1/2 Tbsp cooking wine

• 1/2 Tbsp sesame oil

• 1 tsp sesame seeds

• Pinch of black pepper

• Chopped green onion

Rice Seasoning

• 1/2–1 Tbsp gochujang (red chili paste)

• 1/2 Tbsp sesame oil

• 1 tsp sesame seeds

• 1/2 tsp sugar

Instructions

1. In a pan, add the ground beef along with TK bulgogi galbi sauce, cooking wine, sesame oil, sesame seeds, and black pepper. Stir-fry while breaking up clumps with a spatula, and cook until all liquid evaporates.

2. In the warmed instant rice, mix in sesame oil, gochujang, a little sugar, and sesame seeds until evenly combined.

3. Place the seaweed sheet for triangle kimbap on the mold. Layer rice, bulgogi, and rice again. Remove the mold, wrap with the seaweed, and seal with a sticker.