If you're a fan of Korean cuisine, then you're going to love my delicious cheese kimbap recipe! It's made by combining dried seaweed paper, kimchi fried rice, and gooey mozzarella cheese. It's so easy and quick to make - less than 45 minutes!
If you like kimbap, check out my other Korean kimbap recipes, such as Folded kimbap and Spicy tuna kimbap.
Cheese kimbap is simple to make, but my favorite way to take it to the next level is by pairing it with spicy and tangy kimchi fried rice. Kimchi fried rice balances the richness of the mozzarella and turns this late-night snack into a full-blown meal.
I don't know which country invented cheese and rice, but it's a legendary combination. My childhood Korean friends used to always eat fried rice with melted cheese for lunch, and I was always surprised at how good it tasted. My kimchi cheese kimbap tastes pretty similar. The flavors of the kimchi and cheese balance each other perfectly.
Jump to:
🍙 What is kimbap?
Kimbap, also known as gimbap, is a popular Korean dish consisting of cooked rice and other ingredients wrapped in a sheet of seaweed and cut into bite-sized pieces. It's similar to sushi, but it varies in how the rice is seasoned and the type of ingredients inside.
Sushi is seasoned with rice vinegar and contains raw fish, whereas kimbap is seasoned with sesame oil and usually doesn't contain raw fish.
There are many different types of kimbap, each with its own unique flavor and ingredients. Some popular types are bulgogi beef kimbap, canned tuna kimbap, and kimchi kimbap. But my favorite kimbap is cheese kimbap! It's so simple and delicious!
In this blog post, I will show you exactly how I make it at home.
🧂 Ingredients
- Nori sheet - seaweed sheet for wrapping the kimbap
- Kimchi - Korean fermented napa cabbage
- Sushi rice (short grain rice) - sushi rice has a stickier texture than regular rice, which makes wrapping easier
- Garlic - provides a ton of flavor for the fried rice
- Sesame oil - common seasoning in Korean cuisine to add a nutty aroma to food
- Mozzarella cheese - you can use any cheese for a kimchi cheese kimbap recipe, but mozzarella works the best since it has the meltiest and gooiest texture
🔪 Instructions
Step 1. Make kimchi fried rice
Heat one tablespoon of oil in a wok (or large nonstick pan) over medium heat until shimmering. Add chopped onions and garlic and saute for 2-3 minutes.
Add chopped kimchi and stir fry for another 30 seconds. Add cooked rice and increase heat to high. Stir fry for 6-7 minutes to allow the rice to infuse with all the flavors. Remove from the heat and mix in toasted sesame oil and salt.
💭 Tip
Use a fish spatula for stir-frying the rice. The sharp edges of a fish spatula make it easy to slide between the rice and wok and remove stuck-on bits.
Step 2. Wrap kimbap
Place a sheet of nori on a bamboo mat. Evenly spread 1 cup of kimchi rice over the ¾ of the nori, leaving about 1 ½ inches uncovered on the top side. Add a single line of mozzarella cheese to the center of the rice.
Use both hands to roll the mat (and the nori and rice) over the toppings until you reach the other side. You want to squeeze gently to get a tight roll.
Step 3. Melt cheese
Place the cheese kimbap on a large plate and microwave for 30-60 seconds to melt the cheese. Remove the kimbap and drizzle toasted sesame oil and sprinkle some sesame seeds on top.
Step 4. Cut kimbap
Grab a sharp knife and run it under cold water (to prevent it from sticking to the kimbap), then cut the kimchi cheese kimbap into bite-sized pieces. Repeat with the remaining ingredients and serve!
💭 Top Tips
- Ensure your mozzarella sticks are not too thick so they melt properly in the microwave
- Use a fish spatula when frying the rice. Rice has a tendency to stick to the wok at the beginning of cooking, but the sharp edges of a fish spatula help to remove the stuck-on bits without smushing the rice.
- Wet your knife with water or oil to prevent it from sticking to the kimbap while cutting it.
👨🏻🍳 Variations
- Bacon - Add ½ cup of diced bacon to the kimchi fried rice. Saute it for 2-3 minutes before adding the chopped onions.
- Loaded - Add your other favorite kimbap toppings to elevate the cheese kimbap. I like adding burdock root and yellow pickled radish. You will need to change the order in which you roll and microwave: microwave the kimbap after adding the cheese, then add your other toppings and roll.
🥡 Storage & Leftovers
Storing: Cheese kimbap can be stored in an air-tight container for up to one day in the refrigerator. However, kimbap tends to dry out in the fridge, so it's best to eat them immediately.
Reheating: Kimbap is best eaten fresh, but to reheat, you can microwave it on high for 20-45 seconds to melt the cheese, but it won't be as gooey as it was before.
📖 Recipe FAQs
Mozzarella cheese is the best cheese for cheese kimbap since it has more fat and moisture, which allows it to melt better and have a gooier texture. If you don't have mozzarella cheese, I suggest using processed cheese which is equally gooey but lacks the complexity of actual cheese.
Yes, but it won't taste the same. Cheese kimbap is usually made with kimchi because the sourness of the kimchi helps balance the cheese's savoriness. If you don't have kimchi, you can try making tuna and cheese kimbap which tastes equally delicious.
🍽 Looking For Korean Recipes?
Did you enjoy this recipe? Please leave a 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment. I'd love to hear your feedback!
📋 Recipe
Cheese kimbap
Equipment
- 1 bamboo rolling mat
Ingredients
- 4 nori sheets
- 200 g mozzarella cheese (cut into ¾ inch wide sticks)
- toasted sesame oil (for garnishing)
- sesame seeds (for garnishing)
Kimchi fried rice
- 1 tablespoon neutral oil
- 3 cups cooked sushi rice
- ½ cup onion (chopped)
- 1 clove garlic (minced)
- ¾ cup kimchi (chopped)
- ¼ teaspoon coarse kosher salt
- 2 teaspoon toasted sesame oil
Instructions
- Make kimchi fried rice: Heat oil in a wok (or large nonstick pan) over medium heat until shimmering. Add chopped onions and garlic and saute for 2-3 minutes. Add chopped kimchi and stir fry for another 30 seconds.Add cooked rice and increase heat to high. Stir fry for 6-7 minutes.Remove from the heat and stir in toasted sesame oil and salt.
- Wrap kimbap: Place a sheet of nori on a bamboo mat. Evenly spread 1 cup of kimchi rice over the ¾ of the nori, leaving about 1 ½ inches uncovered on the top side. Add a single line of mozzarella cheese to the center of the rice. Use both hands to gently roll the mat over the toppings until you reach the other side. You want to press it tightly and slowly remove the mat as it goes over the top of the kimbap. See blog post for pictures.
- Melt cheese: Place the kimbap on a large plate and microwave for 30-60 seconds to melt the cheese. Remove the kimbap and drizzle toasted sesame oil and sprinkle sesame seeds on top.
- Cut kimbap: Wet a sharp knife with tap water, then cut the kimbap into bite-sized pieces. Serve immediately.
Notes
- Ensure your mozzarella sticks are not too thick so they melt properly in the microwave
- Use a fish spatula when frying the rice. Rice has a tendency to stick to the wok at the beginning of cooking, but the sharp edges of a fish spatula help to remove the stuck-on bits without smushing the rice.
- Wet your knife with water or oil to prevent it from sticking to the kimbap while cutting it.
Leave a Reply