Flavorful kimchi fried rice with melting mozzarella cheese stuffed in roasted seaweed. This quick and easy cheese kimchi kimbap is ready in 30 minutes with cooked rice. Great as a meal, main, or snack!
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Cheese kimchi kimbap is a delicious Korean seaweed rice roll packed with tangy kimchi fried rice with melting mozzarella cheese that oozes when you take a bite! The combination of the flavors is heavenly.
You'll find this unique kimbap at select Korean convenience stores in South Korea. The convenience stores will have microwaves where you can reheat them and enjoy it warm.
In Korean translation, Kim-bap (or "gim-bap") means "seaweed-rice" and there are so many varieties of it. (I share many kimbap recipes on the blog so check them out below!)
Many hungry students and commuters often grab kimbap as a portable meal or snack because it's often filled with cooked vegetables, protein and rice. It's also cheap and satisfying!
Most Korean households make kimbap to use up leftover ingredients, like cooked rice, seasoned vegetable and meat side dishes (aka "banchans") in their fridge. It's a delicious dish that is easily a favorite in my home.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Mozzarella Cheese Block: with an ideal cheese moisture rate of 45% so it melts easily when it hits the warm rice. Or substitute with mozzarella cheese sticks or havarti cheese block. Cheese slices could work as long as you layer them and slice them into long thick strips. Avoid using shredded cheese for this recipe.
- Gim (or Nori): this is a sheet of dry roasted seaweed. You can easily find this at most Asian markets, select Western grocery stores or even online.
- Sesame Oil: to garnish the kimbap. If you're allergic to sesame, omit it.
- Sesame Seeds: to garnish the kimbap. If you're allergic to sesame, omit it.
Kimchi Fried Rice Filling
- Cooked Short-Grain Rice (aka Calrose rice or sushi rice): this is the ideal type of rice for kimbap as it's sticky enough. As a last resort, substitute with medium grain rice. Avoid using long grain white rice, arborio rice or glutinous rice.
- Kimchi: it should be napa cabbage kimchi and look for the kind that is well-fermented in larger packages with kimchi juice at the bottom. Well-fermented kimchi contains cabbage that is more red than white and more soft than crisp.
- Kimchi Juice: this is the red brine at the bottom of the kimchi package and it's packed with flavor.
- Garlic
- Sesame Oil: to season the fried rice. If you're allergic to sesame, omit it.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
- Chicken Bouillon Powder: this is also known as chicken stock powder to add depth to the fried rice.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- If you're making fresh rice, add 3 more tablespoons or 45 ml of water to the rice cooking water to make the rice stickier.
- Use freshly cooked warm rice. The moisture will give you the perfect stickiness for when you roll the kimbap preventing the rice from falling out after you’ve fried it. However, if you only have cold day-old rice, reheat it in the microwave covered until hot for extra moisture before frying it.
- Don't over cook the kimchi fried rice or you will evaporate the moisture in the rice making it less sticky for rolling.
- Use mozzarella blocks with a high moisture rate (45%). This allows for the cheese to melt while the rice is still warm.
- Evenly spread the kimchi fried rice across the roasted seaweed for an evenly shaped roll or slicing it will be difficult.
- Tuck and roll the kimbap with a firm hand so the rice packs together.
- Use a sharp oiled knife to slice the kimbap and between slicing each roll, rinse it off with warm water for cleaner cuts.
Instructions
Below are step-by-step instructions on how to make cheese kimchi kimbap:
- To make the rice filling: Heat vegetable oil in a large pan on medium heat and fry garlic for 10 seconds. Then add chopped kimchi and fry for 1 minute until juices release. Toss in cooked rice, kimchi juice, soy sauce, chicken powder and mix everything together. Garnish with sesame oil and toss. Remove pan off heat, transfer rice to a large mixing bowl to cool down and cover to keep warm.
- Place a sheet of nori rough side up horizontally on a clean working surface. Evenly spread 1 cup of the warm kimchi fried rice leaving a 1.5 inch-wide border.
- Place a strip of mozzarella cheese in the middle of the rice.
- Then gather the end closest to you and firmly tuck in the cheese and roll all the way to the end. Let the roll sit on the nori border so the residual heat can adhere it to the rest of the roll. Repeat this process until you have 3 more rolls.
- Lightly brush sesame oil over each kimbap roll and onto a sharp knife. Firmly slice each roll into ¾-inch wide pieces. Rinse the knife with warm water to between slicing each roll to ensure a clean cut.
- Optional: if you want extra melted cheese, microwave each kimbap roll for 15-20 seconds.
Storage
- Kimbap is usually enjoyed fresh or within the same day.
- Leftovers can be stored up to 2 days stored in airtight containers in the fridge. I recommend wrapping each one in plastic wrap. To reheat leftover rolls: microwave the kimbap for 45-60 seconds covered until the rice is hot throughout. Another way to reheat the kimbap is by dipping each piece into beaten egg and pan frying on medium heat until the egg is cooked and the rice is hot throughout.
- Freezer-friendly? I don't recommend freezing cheese kimchi kimbap because the rice will turn very hard even after reheating.
Pairing Suggestions
Cheese kimchi kimbap serves well with other Korean dishes:
FAQ
Cheese kimchi kimbap is best enjoyed fresh. However, if you want to prepare some of the components of the kimbap in advance you can.
I recommend making the kimchi fried rice filling up to 2 days in advance and store that into an airtight container in the fridge. You can also slice the mozzarella cheese in advance and store those into an airtight container. When you're ready to enjoy the kimbap, reheat the rice in the microwave covered until hot and assemble the roll.
No, you can use clean hands or plastic wrap to roll the kimbap.
Other recipes you may like
📖 Recipe
Easy & Simple Cheese Kimchi Kimbap
Ingredients
- ½ lb mozzarella cheese block cheese moisture rate: 45%, cut into four 7-inch x ¾-inch thick long strips
- 4 sheets nori or gim (dry roasted seaweed)
- 2 teaspoon sesame oil for garnishing kimbap
- 1 teaspoon sesame seeds for garnishing kimbap
Kimchi Fried Rice Filling
- 1 tablespoon vegetable oil or any neutral oil
- 4 cups cooked short grain rice
- 1 cup kimchi finely chopped
- 2 tablespoon kimchi juice from the kimchi package
- 2 cloves garlic minced
- 1 tablespoon sesame oil
- 2 teaspoon regular soy sauce
- ½ teaspoon chicken bouillon powder
Instructions
- To make the rice filling: Heat vegetable oil in a large pan on medium heat and fry garlic for 10 seconds. Then add chopped kimchi and fry for 1 minute until juices release. Toss in cooked rice, kimchi juice, soy sauce, chicken powder and mix everything together. Garnish with sesame oil and toss. Remove pan off heat, transfer rice to a large mixing bowl to cool down and cover to keep warm.
Assemble Kimbap
- Place a sheet of nori rough side up horizontally on a clean working surface. Evenly spread 1 cup of the warm kimchi fried rice leaving a 1.5 inch-wide border.
- Place a strip of mozzarella cheese in the middle of the rice.
- Then gather the end closest to you and firmly tuck in the cheese and roll all the way to the end. Let the roll sit on the nori border so the residual heat can adhere it to the rest of the roll. Repeat this process until you have 3 more rolls.
- Lightly brush sesame oil over each kimbap roll and onto a sharp knife. Firmly slice each roll into ¾-inch wide pieces. Rinse the knife with warm water to between slicing each roll to ensure a clean cut.
- Optional: if you want extra melted cheese, microwave each kimbap roll for 15-20 seconds.
June
This was so delicious and I will definitely be making it again!
Christie Lai
Thank you so much for making my recipe and leaving such a kind review, June! Glad it worked out and I hope you continued to enjoy it 🙂
Heidi | The Frugal Girls
I really like how this recipe doesn't really require any special tools to make... and that gooey mozzarella cheese is so irresistible!