Spicy & Cheesy Kimchi Gimbap
Spicy & Cheesy Kimchi Gimbap
Delicious Kimchi Cheese Gimbap Recipe Everyone Will Love
Transform ordinary kimchi fried rice into an extraordinary Kimchi Cheese Gimbap! This recipe is perfect for picnic lunches or a simple, satisfying meal. Experience the fantastic harmony of spicy kimchi and savory cheese.^^
Main Ingredients- 1 handful ripe kimchi (about 1 cup), finely chopped
- 2 string cheese sticks
- 2 large eggs
- 1 sheet of gimbap seaweed (nori)
- 2 bowls of warm cooked rice
- 1 small piece of ham (approx. 30g), diced
- 2 Korean green chili peppers (adjust to your spice preference), finely chopped
Kimchi Fried Rice Seasoning & Stir-fry Ingredients- 1 Tbsp gochugaru (Korean chili flakes, use fresh ones for best flavor)
- 1 Tbsp cooking oil
- 0.5 Tbsp sugar (balances the sourness of kimchi and adds umami)
- 1 Tbsp soy sauce (regular or soup soy sauce)
- 1 Tbsp sesame oil (for nutty aroma)
- 0.5 Tbsp gochujang (Korean chili paste) (optional, for deeper flavor)
- 1 Tbsp gochugaru (Korean chili flakes, use fresh ones for best flavor)
- 1 Tbsp cooking oil
- 0.5 Tbsp sugar (balances the sourness of kimchi and adds umami)
- 1 Tbsp soy sauce (regular or soup soy sauce)
- 1 Tbsp sesame oil (for nutty aroma)
- 0.5 Tbsp gochujang (Korean chili paste) (optional, for deeper flavor)
Cooking Instructions
Step 1
Prepare the kimchi, ham, and chili peppers. First, lightly shake excess moisture from the ripe kimchi and chop it into small pieces, about 1cm in size. Dice the ham into small cubes (about 1cm), and finely chop the Korean green chili peppers after removing the seeds. (Reduce or omit the chili peppers if you prefer less spice.)
Step 2
Make the egg omelet. Crack the 2 eggs into a bowl, add a pinch of salt, and whisk well. Lightly grease a heated pan with cooking oil, pour the egg mixture thinly over low heat, and cook until golden brown on both sides to create an egg omelet. Once cooled slightly, cut the omelet into strips about 1.5cm wide, suitable for rolling into gimbap.
Step 3
Create the base for the kimchi fried rice. Heat 1 Tbsp of cooking oil in a pan over low heat. Add 1 Tbsp of gochugaru and stir-fry for about 30 seconds until fragrant, being careful not to burn it. (Burnt gochugaru will taste bitter!)
Step 4
Stir-fry the kimchi, ham, and chili peppers. Once the gochugaru is fragrant, add the chopped kimchi, ham, and chili peppers to the pan. Increase the heat to medium and stir-fry until the kimchi becomes slightly translucent and the ham is cooked through. Add 0.5 Tbsp of sugar to balance the sourness of the kimchi and enhance the overall flavor.
Step 5
Add the rice and seasonings. Add 2 bowls of warm cooked rice to the stir-fried ingredients. Use a spatula to break up the rice grains and mix everything thoroughly. Stir in 1 Tbsp of soy sauce and 1 Tbsp of sesame oil until the rice is glossy.
Step 6
Adjust the seasoning. Finally, add 0.5 Tbsp of gochujang and stir well to combine, completing the kimchi fried rice. Taste and add more salt or soy sauce if needed. Let the finished kimchi fried rice cool slightly so it doesn’t clump when rolling the gimbap.
Step 7
Roll and finish the gimbap. Place the gimbap seaweed sheet on a bamboo rolling mat. Spread the cooled kimchi fried rice thinly over about two-thirds of the seaweed. Place the prepared egg omelet strips over the rice, followed by the 2 string cheese sticks laid side-by-side. Using the mat, roll the gimbap tightly from the bottom edge to the top. Lightly brush the surface of the gimbap with sesame oil for extra shine and flavor. Slice into bite-sized pieces and enjoy!
