Kimchi and Cheese Kimbap
Kimchi and cheese kimbap street food version of kimbap with kimchi and cheese
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.
Tried this recipe?Let us know how it was!