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
Units
Scale
- 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
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