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Cheese kimbap is a Korean seaweed rice roll with a gooey mozzarella center, and this version doubles down by using spicy kimchi fried rice instead of plain seasoned rice. You spread gochujang kimchi fried rice on a sheet of nori, lay a strip of mozzarella down the middle, roll it tight, and slice. A quick zap in the microwave gives you that melty cheese pull.
I’m always looking for ways to squeeze more into a kimbap roll, and cheese was the obvious upgrade. Melty mozzarella goes so well with the vibrant, funky flavors of Korean cooking, and once you wrap it inside spicy kimchi fried rice, it is hard to eat just one piece. It has become my favorite thing to make when I have a container of leftover rice and half a jar of kimchi sitting in the fridge.
For a completely different way to get that melty mozzarella moment, cheese stuffed mini waffles dip string cheese in sweet Belgian waffle batter and cook it in a mini waffle maker until the edges caramelize into crispy lacy skirts.
The magic is in the contrast: warm, tangy, slightly spicy rice on the outside and a stretchy mozzarella pull in the center. If you love a cheesy Korean mashup, you’re in the right place, and my cheesy ramen fried rice is a close cousin of the filling here.
What Is the Difference Between Kimbap and Sushi?
Kimbap (also spelled gimbap) uses rice seasoned with sesame oil and salt, while sushi uses rice seasoned with vinegar, sugar, and salt. Kimbap fillings are almost always cooked or pickled, never raw fish, and the whole roll is a Korean lunchbox and picnic staple. This cheesy version bends the rules a little by swapping the plain rice for kimchi fried rice, but it keeps the sesame-oil-and-seaweed backbone. For a deep dive into the classic, Maangchi’s gimbap guide is the gold standard.
What Kind of Rice Do You Use for Kimbap?
Use short-grain white rice, the same sticky, cooked rice you would use for sushi or onigiri. It holds together when you roll and doesn’t dry out. Day-old refrigerated rice is actually perfect here because it is firmer and fries up without turning mushy, which is exactly what you want for kimchi fried rice. If you’re starting from scratch, cook the rice, spread it out to cool, then fry it.
Speaking of onigiri, my Bulgogi Onigiri uses that same short-grain rice packed with sweet-savory Korean beef bulgogi and furikake for a Korean-Japanese handheld that is just as satisfying to pull apart.
Do You Have to Microwave Cheese Kimbap?
No, but the microwave is what gives you the dramatic cheese pull. If your rice is still hot when you roll, the mozzarella will soften on its own, but a quick 20 to 30 second zap guarantees that stretchy, gooey center. If you prefer, you can pan-fry the finished roll for a minute per side to melt the cheese and crisp the seaweed at the same time.
Can You Make Kimchi Fried Rice Kimbap Ahead of Time?
Kimbap is best fresh, but you can prep ahead in stages. Make the kimchi fried rice up to a day in advance and keep it in the fridge, then roll day-of so the seaweed stays chewy instead of tough. Leftover rolls can be sliced and pan-fried the next day, kimbap-jeon style, for a crispy second life.
Tips for Making Cheesy Kimchi Fried Rice Kimbap
1. Cool your fried rice slightly before rolling
Piping hot rice steams the nori and makes it tear. Let the kimchi fried rice cool until it is just warm, warm enough to melt cheese but cool enough to handle, then spread and roll.
2. Spread the rice in a thin, even layer
Cover the nori edge to edge in a thin layer, leaving about an inch bare at one end to seal. Too much rice makes the roll fat and hard to close around the cheese. A thin layer rolls tighter and slices cleaner.
3. Seal the seam with water
Dip a finger in water and run it along the bare inch of seaweed before you finish rolling. That little bit of moisture glues the seam shut so your roll doesn’t spring open.
4. Use a sharp, wet knife to slice
Wipe your knife with a damp cloth between cuts. A clean, slightly wet blade glides through the roll without smearing the cheese or squishing the rice. For more no-fuss roll ideas, my folded kimbap hack skips the rolling entirely.
Storage and Leftovers
Store leftover kimbap in an airtight container in the fridge for up to 2 days. The rice firms up when cold, so let it sit at room temperature for a few minutes or microwave briefly to bring back the soft texture and cheese pull. I actually love the leftovers pan-fried in a little oil until the outside is crispy. A spicy dipping sauce, something like a thinned gochujang cream sauce, is a great match if you want to dress them up.
Equipment
Ingredients
Here’s what goes into these cheesy kimchi fried rice kimbap rolls, plus easy swaps. Full measurements are in the recipe card below.
- Cooked white rice: short-grain and sticky. Day-old rice works best.
- Kimchi: chopped, plus a splash of its juice for extra flavor. Use well-fermented kimchi for the deepest taste.
- Gochujang: Korean chili paste for heat and umami. Adjust the amount to your spice level.
- Mozzarella: a strip cut from a block, or two sticks of string cheese for an easy shortcut.
- Nori: standard sushi or kimbap seaweed sheets.
- Vegetable oil, garlic, and a little sugar: the base for a balanced kimchi fried rice.
How to Make Cheesy Kimchi Fried Rice Kimbap
- Chop the kimchi into small pieces. Add the vegetable oil, minced garlic, and kimchi to a pan over medium heat and cook for 1 to 2 minutes.
- Stir in the gochujang until everything is evenly coated.
- Add the cooked white rice and mix well.
- Pour in a splash of kimchi juice and the sugar, mix, then transfer to a bowl and let it cool slightly.
- Lay a sheet of nori on a cutting board and spread half the rice edge to edge in a thin layer, leaving about an inch bare at one end.
- Place a 1/2-inch strip of mozzarella down the middle of the rice and roll it up tightly, sealing the bare edge with a little water.
- Slice the roll into pieces with a sharp, wet knife. Repeat with the second sheet.
- For a bigger cheese pull, microwave the rolls for 20 to 30 seconds before serving.
If you roll up a batch of this cheesy kimchi fried rice kimbap, leave a star rating on the recipe card below and drop a comment telling me how big your cheese pull got. It really helps other readers find the recipe.
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Cheesy Kimchi Fried Rice Kimbap
- Total Time: 20
- Yield: 2 rolls 1x
Description
Spicy gochujang kimchi fried rice and a gooey mozzarella center rolled up in nori. This cheese kimbap is an easy Korean snack you can roll and slice in about 20 minutes.
Ingredients
- 1 tbsp vegetable oil
- 1/4 cup kimchi, chopped (plus a splash of kimchi juice)
- 1 garlic clove, minced
- 2 tbsp gochujang
- 2 cups cooked white rice
- 1 tsp sugar
- 1/2 block mozzarella (or 2 mozzarella string cheese sticks)
- 2 nori sheets (sushi nori)
Equipment
Get Recipe Ingredients
Instructions
- Start the base. Chop the kimchi small. Add the vegetable oil, minced garlic, and kimchi to a pan over medium heat and cook for 1 to 2 minutes.
- Add gochujang. Stir in the gochujang until everything is evenly coated.
- Fry the rice. Add the cooked white rice and mix well.
- Season and cool. Pour in a splash of kimchi juice and the sugar, mix, then transfer to a bowl and let it cool slightly.
- Spread the rice. Lay a nori sheet on a cutting board and spread half the rice edge to edge in a thin layer, leaving about an inch bare at one end.
- Add cheese and roll. Place a 1/2-inch strip of mozzarella down the middle and roll tightly, sealing the bare edge with a little water.
- Slice. Cut the roll into pieces with a sharp, wet knife. Repeat with the second sheet.
- Melt the cheese. For a bigger cheese pull, microwave the rolls for 20 to 30 seconds before serving.
Notes
- Day-old refrigerated rice fries up firmer and rolls cleaner than fresh hot rice.
- Let the fried rice cool to just-warm before rolling so the nori does not tear.
- String cheese is a quick shortcut for the mozzarella strip.
- Microwave for the cheese pull, or pan-fry the finished roll to crisp the seaweed.
- Leftovers are great sliced and pan-fried kimbap-jeon style the next day.
- Prep Time: 10
- Cook Time: 10
- Category: Snack
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 roll
- Calories: 410 kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 25mg