Kimchi & Cheese Kimbap is a bold twist on classic kimbap is packed with flavor and comfort. Spicy, tangy kimchi fried rice is rolled up in roasted seaweed with gooey mozzarella at the center, creating the perfect bite of heat and creaminess. Each slice delivers rich, savory flavor with just the right balance of spice and indulgence. It’s a Korean street food-inspired snack or lunch that hits all the right notes—spicy, cheesy, and totally addictive.
We ate these warm right after I made them, but I actually liked them even more out of the fridge the next day. This recipe was inspired by one on christieathome.com. I love the idea of this street food version of kimbap.
There are a couple supplies you can use to make kimbap. The first is the sheets of nori that are meant for this or sushi rolls. You can get them at the Asian market or here. A tip: lightly toast the sheets over your gas stove top burner or other heat source to crisp them up slightly before rolling. Don’t toast too much or they will crack, but doing this helps to give you a crispy bite of nori vs a chewy soft one.
The other thing that is nice to have to make rolling easy, but not completely necessary is a sushi rolling mat. This is a bamboo mat that helps you get your rolls nice and tight. There is a video here on how to use one.
If you’d like to make some other Korean favorites, check out my selection of other Korean recipes here.
Kimchi and Cheese Kimbap
Equipment
- 1 bamboo sushi mat optional
Ingredients
- 1/2 lb block of mozzarella cut into 1/2 inch thick sticks to go in the center
- 5 sheets nori lightly toasted
For the kimchi fried rice:
- 2 tbsp oil
- 1 tbsp sesame oil
- 4 cups cooked Asian rice see my post on cooking Asian rice on the stove
- 1 1/2 cup chopped kimchi
- 2 tbsp juice from the kimchi jar
- 2 garlic cloves minced
- 1 tbsp soy sauce
- salt to taste
Instructions
- Cook your rice and allow it to cool. In a wok, heat the oil until hot and add the garlic and stir fry for a second, then add the kimchi. Fry for another minute, then add the rest of the ingredients including the sesame oil and stir fry until well mixed and lightly toasted. Remove from the heat.
- Slice the cheese into long strips that fit in the nori. Lightly toast a nori sheet over a burner, and lay it on your rolling mat or on a cutting board. Spread rice in a thin layer over the whole sheet, leaving a 1 inch open strip at the top to use to seal it.
- Lay the cheese across in the lower 1/3 and begin rolling up the roll. Use a finger dipped in water and run it along the open edge right before finishing the roll up. Press along the seam and then turn it seam side down so it has time to seal. Set aside and roll another. When you are finished, use a clean, very sharp knife to cut into slices, cleaning the knife if it gets any rice stuck on it to get clean cuts. Serve warm, or cold from the fridge.