• 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.