Korean Kimchi Cheese Gimbap
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Mozzarella is lined up in a single row down the middle before rolling, so every slice shows a white stripe at its center.
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Around it sit kimchi, stir-fried until no liquid is left in the pan, and yellow pickled radish. Sliced cheese, which melts easily, can stand in for the mozzarella.
Ingredients
Instructions
- 1
Add 0.5 teaspoon salt, part of the sesame oil, and 1 teaspoon sesame seeds to 2 cups warm cooked rice.
Mix with a cutting motion so the grains stay intact, then let the rice cool until only slightly warm.
- 2
Squeeze 180 g kimchi firmly, then stir-fry it in a pan over medium heat for 2 to 3 minutes.
Cook until no liquid pools on the pan and the kimchi looks glossy rather than wet.
- 3
Place 4 seaweed sheets with the rough side facing up.
Line up 120 g mozzarella and 80 g pickled radish lengthwise, and keep the cheese amount narrow enough to form one centered strip.
- 4
Spread the seasoned rice thinly and evenly over each seaweed sheet, leaving about 2 cm bare at the top edge.
Arrange the cooked kimchi, cheese, and pickled radish in the center without piling them too high.
- 5
Lift the lower edge of the seaweed and roll it tightly around the filling.
If the cheese shifts sideways, hold the center with your fingertips, finish the roll, and press the seam so it sticks.
- 6
Brush the outside of each finished roll lightly with the remaining sesame oil.
Rub a little oil on the knife, slice into bite-size pieces, and plate them without pressing the cut sides flat.
Use-up ingredient planner
Turn these ingredients into two more meals
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