Cheese Kimchi Kimbap (Korean Rice Roll)

Cheese Kimchi Kimbap (Korean Rice Roll)

Cheese Kimchi Kimbap. Delicious kimchi fried rice with melting mozzarella cheese wrapped in roasted seaweed, lightly coated in sesame oil. A flavourful seaweed rice roll that will knock your socks off. Great for lunch, snack, dinner or even breakfast! Ready in 30 minutes with cooked rice.

5 from 3 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Breakfast, Main Course, Snack

Cuisine Korean

Servings rolls

Calories per serving 440 kcal

Ingredients

½ lb mozzarella cheese block sliced into long strips (Cheese Moisture Rate: 45%)
4 sheets gim or nori
sesame oil for brushing kimbap and knife
sesame seeds as garnish

Kimchi Fried Rice Filling:

4 cups cooked short grain rice
1 cup kimchi finely chopped
2 tablespoon kimchi juice from the kimchi jar
2 teaspoon garlic minced
1 tablespoon sesame oil
2 teaspoon regular soy sauce
1 tablespoon vegetable oil
½ teaspoon chicken bouillon powder

Instructions

In a pan over medium heat, add cooking oil followed by garlic and fry until fragrant. Then add chopped kimchi and fry for 1 minute. Next add in your rice, kimchi juice, soy sauce, chicken powder and mix everything together. Lastly add sesame oil and give it another mix. Once the rice is steaming hot, remove off heat and leave the rice in the pan to cool down just a bit. Cover to keep warm.
Next slice your mozzarella block into long strips (8 pieces or 4 extra long pieces)
Place your seaweed sheet rough side up and horizontally on your clean working surface. Evenly spread 1 cup of the fried rice leaving 1.5 inches border.
Lay a strip of mozzarella cheese in the center of the fried rice. Then roll from the end closest to you TIGHTLY applying enough pressure. Roll all the way to the end and let the roll sit so that the moisture from the roll seeps into the end where there is no rice to make the seaweed stick.
Repeat the above process for remaining rolls until you have 4 rolls.
Lightly brush sesame oil over your rolls and your sharp knife. Firmly slice into each roll. Tip: Wet the knife between slicing each roll to ensure a clean cut. Enjoy!
To melt the cheese inside the kimbap, pop the rolls into the microwave for 30-60 seconds and this will melt the cheese again.

Notes

This is best consumed within 24 hours. Or store in the fridge for another day and reheat in the microwave until rice is soft.

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