Easy Cheese Kimchi Kimbap (30 Minutes)

Easy Cheese Kimchi Kimbap (30 Minutes)

Tangy kimchi fried rice wrapped in roasted seaweed with gooey, melted mozzarella cheese. This easy cheese kimchi kimbap recipe is ready in just 30 minutes using cooked rice. I use warm, slightly sticky rice so the rolls hold together beautifully when sliced!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Main Course, Snack

Cuisine Korean

Servings rolls

Calories per serving 477 kcal

Ingredients

½ lb mozzarella cheese block cut into four strips, each 8 inches long and 3⁄4 inch thick
4 sheets nori or gim (dry roasted seaweed)
2 teaspoon sesame oil toasted kind, for garnishing
1 teaspoon sesame seeds toasted kind, for garnishing

Kimchi Fried Rice Filling

1 tablespoon vegetable oil or any neutral oil
2 garlic cloves minced
1 cup kimchi finely chopped
4 cups cooked short grain rice hot
2 tablespoon kimchi juice from the kimchi package
2 teaspoon regular soy sauce or light soy sauce
½ teaspoon chicken bouillon powder
1 tablespoon sesame oil toasted kind

Instructions

Heat vegetable oil in a large pan over medium heat. Stir-fry the garlic for 10 seconds until fragrant, then add the chopped kimchi and stir-fry for 1 minute until slightly softened.
Add the cooked rice, kimchi juice, soy sauce, and chicken bouillon powder. Stir-fry briefly until combined, then mix in the toasted sesame oil. Transfer to a large bowl and let cool slightly until comfortable to handle. Cover to keep warm and prevent drying out.
Place a sheet of gim or nori horizontally on a clean work surface, rough side up. Evenly spread 1 cup of warm kimchi fried rice over the seaweed, leaving a 1-inch-wide border along the edge farthest from you.
Place a thick strip of mozzarella cheese horizontally across the center of the rice.
Starting from the edge closest to you, lift the seaweed and firmly tuck the rice around the cheese. Continue rolling tightly toward the uncovered border. Place the roll seam-side down and let it rest for 1-2 minutes so the seaweed adheres and the roll holds its shape. Repeat with the remaining ingredients to make 4 rolls.
Lightly brush each roll and a sharp knife with toasted sesame oil. Slice the rolls into 3⁄4-inch-thick pieces. Rinse and wipe the knife clean with warm water between cuts for cleaner slices. Garnish with toasted sesame seeds and serve warm.
If the mozzarella hasn't fully melted, microwave each whole roll for 15-20 seconds, or until the cheese is soft and melted.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Nutrition