Cook 1 cup of short/medium grain rice according to package directions. This should yield about 2.5 cups of cooked rice.

In a bowl, combine the warm cooked rice with sesame oil.

Mix gently with a rice paddle or spoon to combine, then let it cool down until it's comfortable to handle.

Finely chop the kimchi.

Wrap the chopped kimchi in a paper towel or cheesecloth and squeeze out the excess juice.

In a small bowl, combine the squeezed kimchi with gochujang, sesame oil, and toasted sesame seeds. Mix well.

To assemble, place a seaweed wrapper sheet on a plate. Place the triangle mold in the center. Add a layer of rice to the bottom.

Make an indent in the rice and add a spoonful of the kimchi filling.

Cover the filling with more rice, then use the presser to push down firmly. Remove the presser and the mold.

Fold the seaweed wrapper over the rice triangle according to the package directions and seal with the sticker.

Mince the garlic clove.

Heat sesame oil in a pan over medium-high heat. Add the ground beef and minced garlic.

Stir-fry for about 2 minutes, breaking up the meat, until it's no longer pink.

Add soy sauce, brown sugar, and ground black pepper. Stir-fry until the sauce is mostly absorbed but the beef is still juicy. Let cool.

To assemble, place a seaweed wrapper sheet on a plate. Put the triangle mold in the center. Add a layer of rice to the bottom.

Make an indent in the rice and add about 2 tablespoons of the cooked beef filling.

Cover the filling with more rice, then use the presser to push down firmly. Remove the presser and the mold.

Fold the seaweed wrapper over the rice triangle according to the package directions and seal with the sticker.