Kimchi Kimbap Recipe

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.

I love kimchi fried rice and I love kimbap or gimbap. But I also love cheese and even though I’m mostly dairy-free, there are some days when I will just deal with the consequences of having it because it’s worth it ha-ha. So why not combine everything into one. Now this amazingkimbap recipe isn't one I invented. I’ve seen it floating around on the internet, but this is my version of this tasty roll and I hope you give it a try!

This kimchi cheese kimbap recipe is simple and perhaps the only challenging part is rolling it together without the rice falling out of the sides. Kimbap or gimbap does take some practice to get it right but if you read my tips below you’ll have a much easier time. The trick is to coat only ¾ of your seaweed sheet with fried rice EVENLY and when you roll, roll TIGHTLY. These are my best tips.

On The Strawberry Patch: Good To Go

But basically, when it comes to making this kimchi fried rice kimbap, you are frying your cooked rice with kimchi, garlic and other seasoning ingredients. Then you’ll spread the kimbap filling over your seaweed and place a strip of mozzarella cheese in the center of the rice. Next you’ll TIGHTLY roll it. Let the roll sit allowing the heat of the rice to moisten the seaweed ends so the sheet sticks to the end of the roll. Finally, you’ll lightly coat the roll with sesame oil as well as your SHARP knife and slice through the roll. That’s it!

Most Asian grocers will carry it and you will definitely find it at your Korean grocer. You can also use nori sheets which can be found at Western grocers.

Korean grocers will carry this item as well as certain Asian grocers. You may also get lucky and find it at your western grocer.

Get To Know Kimbap, The Korean Answer To Japanese Sushi Rolls

No, in fact I personally hate using that thing ha-ha. Use clean hands, they’re your best tool when it comes to making this recipe. You can firmly roll it and understand how much pressure you need to apply when you use your hands.

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 (optional) 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. You still want to keep this warm and moist.

Place your seaweed sheet rough side up and horizontally on your clean working surface. Spread 1 cup of the fried rice in the first ¾ of the sheet leaving about 1.5 inches bare. IMPORTANT: spread evenly and flatten with your hands or rice paddle. Make sure to get the corners and sides too.

Spam® Classic Kimbap

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.

Lightly brush sesame oil over your rolls and over your SHARP knife. Firmly slice into each roll. Tip: Wet the knife between slicing each roll to ensure a clean cut. Enjoy! Note: For super melting cheese kimbap, if the rice has cooled down and your cheese is no longer melting, pop the rolls into the microwave for 30-60 seconds and this will melt the cheese again.

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

Easy Folded Kimbap Sandwich

Well, I hope you give my Cheese Kimchi Kimbap a try! It always excites me when you guys make my recipes and I hope this is one you try.

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Kimbap Recipe & Video

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Kimbap (korean Rice Rolls) Recipe

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Calories: 440 kcal | Carbohydrates: 47 g | Protein: 17 g | Fat: 19 g | Saturated Fat: 8 g | Cholesterol: 44 mg | Sodium: 585 mg | Potassium: 120 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 516 IU | Vitamin C: 1 mg | Calcium: 305 mg | Iron: 1 mg

Keyword cheese and kimchi, cheese kimchi gimbap, how to make kimchi kimbap, kimbap cheese, kimchi cheese kimbap recipe, kimchi fried rice kimbap, mozzarella cheese kimbapKimchi Kimbap (김치김밥) is literally a seaweed rice roll filled with a variety of delicious fillings, which features kimchi as the main filling.

What Is Kimbap

Kimchi and kimbap are two essential food for Korean people. Kimchi played a huge part in Korean cuisine as it is used at almost every meal either as an appetizer, a side dish, or an ingredient for cooking. Meanwhile, kimbap is associated with everyday food because it is nutritious, portable, and versatile Hence, it usually shows up during picnics and school field days. They are pretty much everywhere in Korea.

You can definitely make your own signature kimbap by adding your favorite ingredients, or by making different shapes. It is also fun to add a special ingredient to give a different twist to the original kimbap, just like this Kimchi Kimbap recipe. This version uses delicious fermented kimchi to give a tangy, umami, and refreshing taste instead of using

, the essential ingredient in making good kimbap. In addition, the spicy and crunchy kimchi also adds a wonderful texture to the kimbap. If you are searching for original and authentic kimbap, check out my previous Kimbap recipe.

Newlyweds Diary Beef And Kimchi Gimbap

The beauty of kimbap rolls is you can customize them with your preferred ingredients, as long as you can stuff and roll them up into beautiful cylinders. Here are some common filling ingredients used for kimbap;

Once you have all the ingredients prepped, the assembling goes by pretty quickly, and it’s worth it because it’s like having a well-balanced meal in every bite. Here are some tips for making Kimchi Kimbap.

Kimchi’s flavor is pretty complex depending on the vegetables, length of fermentation, and the amount of salt or sugar used. The main flavor notes you will find in kimchi include sour, spicy, and umami. Because kimchi is a fermented dish, it has a prominent sour flavor as the lactic acid produced by bacteria during fermentation, creating a tangy and pungent flavor.

Kimbap (korean Sushi)

Aechu-kimchi(배추김치) is arguably the most common and popular variety used in kimbap. You can find many kimchi brands in the refrigerator section at your local supermarket that varies wildly in appearance, texture, and taste. Sometimes I find them tasty to my liking, but others are too salty, vinegary, or sour they will make you pucker. After a series of disappointments, mostly because the store-bought kimchi did not have the taste I wanted, I usually make my own Napa Cabbage Kimchi.

As kimchi is somewhat wet, I like to squeeze the juice out of the kimchi when measuring so that it does not make kimbap soggy. After that, I chop it into smaller pieces to make the rolling process easier.

Freshly cooked rice is the best for making kimbap because it tends to stick easier to the seaweed. Wet your fingers before spreading the rice onto the seaweed to prevent the rice from sticking to your hands. Put a small bowl of water next to your rolling station so that you can wet your hand in between rolls.

Cheese Kimchi Kimbap (korean Rice Roll)

Traditionally, the rice and fillings in kimbap are individually seasoned to give an interesting combination of textures and flavors. For the rice, it is traditionally seasoned with sesame oil and salt. You will notice a huge different flavor between the seasoned and unseasoned rice. The seasoned rice really takes plain rice to tasty heights.

For the meat, I marinate