I created a Kimchi Gimbap Recipe that packs kimchi fried rice and mozzarella into roasted nori brushed with sesame oil and comes together in 30 minutes for lunch, snack, dinner or even breakfast.
I used to think kimbap was tidy and polite, but this Cheese Kimchi Kimbap flips that. Imagine bursts of well fermented kimchi caramelized into spicy, tangy pockets and molten shredded mozzarella cheese pulling long, ridiculous strings when you bite.
It’s hands-on, messy and perfect when you want bold comfort fast. I call it my way of leveling up Fried Rice Wraps and yeah it reads like a Kimchi Gimbap Recipe but it eats nothing like the usual.
If you like a quick hit that knocks your socks off, this roll will do it. Trust me, you’ll want extra cheese.
Ingredients
- Short grain rice gives carbs and stickiness, filling but not much fiber or protein.
- Kimchi brings tangy sourness, probiotics and fiber low calories, lively spicy kick.
- Gochujang adds sweet spicy umami, mostly carbs from sugar, bold flavor boost.
- Mozzarella gives melty texture, protein and fat, makes it creamy and rich.
- Sesame oil gives a toasty aroma, healthy fats and depth use sparingly for balance.
- Roasted nori adds saltiness and iodine, tiny fiber and umami, wraps everything together.
- Scallion and onion give fresh bite, small amounts of vitamin C sharp savory notes.
Ingredient Quantities
- 3 cups cooked short grain rice, slightly warm
- 1 cup well fermented kimchi, chopped
- 2 tbsp kimchi juice
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tsp soy sauce
- 1 tsp sugar
- 1 clove garlic, minced
- 1 small onion, finely chopped
- 1 stalk scallion, chopped
- 1 to 2 tbsp vegetable oil
- 1 tbsp sesame oil plus 1 tsp more to brush rolls
- 1 cup shredded mozzarella cheese, more if you like it cheesy
- 4 to 6 sheets roasted seaweed nori
- 1 tsp toasted sesame seeds
- salt and black pepper, to taste
How to Make this
1. Prep everything: have 3 cups slightly warm cooked short grain rice, 1 cup chopped well fermented kimchi, 2 tbsp kimchi juice, 1 cup shredded mozzarella and 4 to 6 sheets roasted seaweed nori ready. Chop 1 small onion, mince 1 clove garlic, chop 1 stalk scallion and measure out 1 tbsp gochujang, 1 tsp soy sauce, 1 tsp sugar, 1 to 2 tbsp vegetable oil, 1 tbsp sesame oil plus 1 tsp extra for brushing, 1 tsp toasted sesame seeds and salt and black pepper to taste.
2. Heat 1 to 2 tbsp vegetable oil in a large nonstick pan over medium high heat. Add the chopped onion and minced garlic and sauté until soft and fragrant, about 2 minutes.
3. Add the chopped kimchi and 2 tbsp kimchi juice, stir and cook 2 to 3 minutes until kimchi softens. Stir in 1 tbsp gochujang, 1 tsp soy sauce and 1 tsp sugar, keep frying until most of the liquid has evaporated and the mixture is nicely saucy but not soupy.
4. Stir in the chopped scallion and 1 tbsp sesame oil, season with salt and black pepper to taste. Taste it, adjust now cause once rice is in it’s harder to fix.
5. Add the warm rice to the pan, break up any clumps and mix thoroughly so every grain is coated with the kimchi mixture. Fry for another 3 to 5 minutes until rice is evenly flavored and a few bits get slightly toasted.
6. Turn off the heat. Stir in about half the mozzarella if you want some gooeyness throughout, then set the rest aside for the center. Dont worry if it’s messy, that’s the point.
7. Place one nori sheet shiny side down on a bamboo mat or clean flat surface. Lightly brush the nori with some of the extra 1 tsp sesame oil, spread a thin even layer of the kimchi rice over the nori leaving about 1 inch at the top edge clear. Sprinkle with 1 tsp toasted sesame seeds.
8. Lay a line of the rice plus a generous handful of the reserved shredded mozzarella across the lower third of the sheet. Roll tightly from the bottom, using the mat to press and seal the seam so the roll holds together. Repeat with remaining sheets.
9. Brush the finished rolls lightly with the remaining 1 tsp sesame oil, slice into bite sized pieces with a very sharp wet knife (wipe the blade between cuts to prevent cheese pulling). Serve hot so the mozzarella is melty and stretchy.
Equipment Needed
1. Large nonstick skillet or frying pan (10 to 12 inch) for stir frying the rice
2. Wooden spoon or heatproof spatula to break up clumps and stir
3. Chef’s knife and cutting board for chopping onion, scallion and kimchi
4. Measuring cups and spoons for the rice, kimchi juice, gochujang and oils
5. Medium mixing bowl to hold the warm rice or mix ingredients if needed
6. Bamboo sushi mat or a clean flat surface to roll the nori tightly
7. Small pastry brush or silicone brush to lightly oil the nori
8. Very sharp knife plus a damp cloth to wipe the blade between cuts so the cheese doesnt pull
FAQ
Korean Cheese Kimchi Kimbap Recipe Substitutions and Variations
- Short grain rice: use sushi rice or any medium grain Japanese rice cooked the same way; short grain brown rice works too but it wont be as sticky so press the rolls tighter and add a little more sesame oil.
- Gochujang: if you dont have it mix 1 tsp miso + 1 tsp sriracha + 1/2 tsp sugar and a splash of water or use sambal oelek with a bit of honey for heat and sweetness.
- Mozzarella cheese: Monterey Jack or Colby Jack melt the same and keep a mild flavor; sharper cheddar will work but use less cause it can fight with the kimchi.
- Roasted seaweed nori: soy paper (mamenori) is an easy neutral swap, or use large blanched lettuce leaves for a fresher, low carb roll though they wont hold as tightly.
Pro Tips
1. Use slightly warm rice and spread it out on a tray for a minute if it feels too steamy, that stops the nori from going soggy and makes the rice easier to press; dont let it be hot though or the cheese will melt too soon.
2. Squeeze extra liquid from the kimchi if it looks wet, but save a bit of kimchi juice to tweak seasoning so the rice does not end up bland.
3. Fold about half the mozzarella into the rice for little gooey pockets and keep the rest for the center, then chill the finished rolls for 8 to 12 minutes before slicing so the cheese tugs less and you get cleaner cuts.
4. Lightly oil the nori and toast limp sheets briefly in a dry pan if needed, and use a very sharp wet knife wiping between cuts to stop the cheese from dragging the roll apart.
Korean Cheese Kimchi Kimbap Recipe
I created a Kimchi Gimbap Recipe that packs kimchi fried rice and mozzarella into roasted nori brushed with sesame oil and comes together in 30 minutes for lunch, snack, dinner or even breakfast.
6
servings
300
kcal
Equipment: 1. Large nonstick skillet or frying pan (10 to 12 inch) for stir frying the rice
2. Wooden spoon or heatproof spatula to break up clumps and stir
3. Chef’s knife and cutting board for chopping onion, scallion and kimchi
4. Measuring cups and spoons for the rice, kimchi juice, gochujang and oils
5. Medium mixing bowl to hold the warm rice or mix ingredients if needed
6. Bamboo sushi mat or a clean flat surface to roll the nori tightly
7. Small pastry brush or silicone brush to lightly oil the nori
8. Very sharp knife plus a damp cloth to wipe the blade between cuts so the cheese doesnt pull
Ingredients
-
3 cups cooked short grain rice, slightly warm
-
1 cup well fermented kimchi, chopped
-
2 tbsp kimchi juice
-
1 tbsp gochujang (Korean red pepper paste)
-
1 tsp soy sauce
-
1 tsp sugar
-
1 clove garlic, minced
-
1 small onion, finely chopped
-
1 stalk scallion, chopped
-
1 to 2 tbsp vegetable oil
-
1 tbsp sesame oil plus 1 tsp more to brush rolls
-
1 cup shredded mozzarella cheese, more if you like it cheesy
-
4 to 6 sheets roasted seaweed nori
-
1 tsp toasted sesame seeds
-
salt and black pepper, to taste
Directions
- Prep everything: have 3 cups slightly warm cooked short grain rice, 1 cup chopped well fermented kimchi, 2 tbsp kimchi juice, 1 cup shredded mozzarella and 4 to 6 sheets roasted seaweed nori ready. Chop 1 small onion, mince 1 clove garlic, chop 1 stalk scallion and measure out 1 tbsp gochujang, 1 tsp soy sauce, 1 tsp sugar, 1 to 2 tbsp vegetable oil, 1 tbsp sesame oil plus 1 tsp extra for brushing, 1 tsp toasted sesame seeds and salt and black pepper to taste.
- Heat 1 to 2 tbsp vegetable oil in a large nonstick pan over medium high heat. Add the chopped onion and minced garlic and sauté until soft and fragrant, about 2 minutes.
- Add the chopped kimchi and 2 tbsp kimchi juice, stir and cook 2 to 3 minutes until kimchi softens. Stir in 1 tbsp gochujang, 1 tsp soy sauce and 1 tsp sugar, keep frying until most of the liquid has evaporated and the mixture is nicely saucy but not soupy.
- Stir in the chopped scallion and 1 tbsp sesame oil, season with salt and black pepper to taste. Taste it, adjust now cause once rice is in it's harder to fix.
- Add the warm rice to the pan, break up any clumps and mix thoroughly so every grain is coated with the kimchi mixture. Fry for another 3 to 5 minutes until rice is evenly flavored and a few bits get slightly toasted.
- Turn off the heat. Stir in about half the mozzarella if you want some gooeyness throughout, then set the rest aside for the center. Dont worry if it's messy, that's the point.
- Place one nori sheet shiny side down on a bamboo mat or clean flat surface. Lightly brush the nori with some of the extra 1 tsp sesame oil, spread a thin even layer of the kimchi rice over the nori leaving about 1 inch at the top edge clear. Sprinkle with 1 tsp toasted sesame seeds.
- Lay a line of the rice plus a generous handful of the reserved shredded mozzarella across the lower third of the sheet. Roll tightly from the bottom, using the mat to press and seal the seam so the roll holds together. Repeat with remaining sheets.
- Brush the finished rolls lightly with the remaining 1 tsp sesame oil, slice into bite sized pieces with a very sharp wet knife (wipe the blade between cuts to prevent cheese pulling). Serve hot so the mozzarella is melty and stretchy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 185g
- Total number of serves: 6
- Calories: 300kcal
- Fat: 12g
- Saturated Fat: 4g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 5g
- Cholesterol: 14mg
- Sodium: 363mg
- Potassium: 120mg
- Carbohydrates: 36g
- Fiber: 2g
- Sugar: 3g
- Protein: 7g
- Vitamin A: 200IU
- Vitamin C: 2mg
- Calcium: 88mg
- Iron: 1mg
