Korean Kimchi Cheese Gimbap
Kimchi cheese gimbap rolls seasoned rice, stir-fried kimchi, mozzarella cheese, and pickled radish in seaweed sheets. Stir-frying the kimchi concentrates its tangy flavor and removes excess moisture that would otherwise make the roll soggy and prone to tearing. The cheese's mild fat wraps around the kimchi's spice, and the pickled radish adds a sweet-tart crunch that breaks up the richness. Keeping the cheese in a single line along the center is key to rolling the gimbap tightly without splitting.
Adjust Servings
Instructions
- 1
Season warm rice with salt, sesame oil, and sesame seeds, then mix evenly.
- 2
Squeeze excess liquid from kimchi and stir-fry for 2–3 minutes to reduce moisture.
- 3
Spread a thin layer of rice on seaweed, then add kimchi, cheese, and pickled radish in the center.
- 4
Roll tightly and press the seam to seal.
- 5
Slice into bite-size pieces and lightly brush the outside with sesame oil if desired.
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Nutrition (per serving)
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