Spicy, Sweet, and Savory Kimchi Cheese Kimbap Recipe
Spicy, Sweet, and Savory Kimchi Cheese Kimbap Recipe
How to Make Delicious Kimchi Cheese Kimbap Easily at Home
Experience the fantastic harmony of crunchy kimchi and gooey, stretchy cheese! Enjoy a delightful meal with this simple yet special Kimchi Cheese Kimbap. It’s perfect as a snack for kids or as a tasty accompaniment with drinks for adults!
Essential Ingredients- 2 bowls of warm cooked rice
- 2 sheets of kimbap seaweed
- 2 slices of processed cheese
- 1 handful of well-fermented napa cabbage kimchi (approx. 1/2 cup)
Cooking Instructions
Step 1
First, prepare the kimchi filling. Finely chop the napa cabbage kimchi and place it in a bowl. Squeeze out as much moisture as possible by hand. This crucial step prevents the kimbap from becoming soggy. In the bowl with the squeezed kimchi, add 1 tsp of sugar and 1 tsp of sesame oil. Mix well to create a sweet and savory seasoned kimchi filling.
Step 2
To the warm cooked rice, add 2 tsp of sesame oil and a pinch of salt. Gently mix the rice with a spatula, being careful not to mash the grains. Seasoning the rice beforehand will enhance the overall flavor of the kimbap.
Step 3
Now it’s time to roll the kimbap. Place a sheet of kimbap seaweed on a cutting board or bamboo mat, shiny side down. Spread the seasoned rice evenly over about two-thirds of the seaweed sheet, leaving a small margin at the top edge. Avoid spreading the rice too thickly, as this can cause the kimbap to burst or be difficult to roll.
Step 4
Place the processed cheese slices on top of the rice. Cut the cheese slices in half to fit the kimbap width and arrange them neatly over the rice. The melting cheese will help bind the rice and kimchi together.
Step 5
Layer the seasoned kimchi from step 1 over the cheese slices. Adjust the amount of kimchi according to your preference, but avoid overfilling, which can make rolling difficult. Leaving a small margin at the top edge of the seaweed, use the bamboo mat or your hands to roll the kimbap tightly. Starting with a firm roll will help maintain a neat shape.
Step 6
Once rolled, use a sharp knife lightly dampened with water or coated with a little sesame oil to slice the kimbap into bite-sized pieces (about 1.5-2 cm thick). Slice through with one decisive motion for a clean cut. Finally, sprinkle sesame seeds over the top for an extra nutty aroma and to complete this delicious kimbap! It’s ready to be enjoyed immediately or packed for lunch.
