I made a Kimchi Gimbap Recipe with melty mozzarella and fiery kimchi fried rice wrapped in sesame-slick nori, and I promise you’ll be elbowing everyone else for seconds.
I’m obsessed with Korean Cheese Kimchi Kimbap because it hits every craving. The spicy, tangy kimchi fried rice wrapped tight with roasted seaweed sheets, and that gooey shredded mozzarella cheese center, yes please.
I love how messy it gets when you bite in, strings of cheese and kimchi juice mixing with sesame oil sheen. It’s my go-to for Kimchi Gimbap Recipe nights and works like bold Fried Rice Wraps for snacks or lunch.
But don’t think it’s only street food, it’s loud, simple, and impossible to resist. I always go back for more.
Ingredients
- Warm short grain rice: sticky base that holds everything together, comfort-food texture you’ll love.
- Well fermented kimchi: tangy, spicy punch that’s juicy and slightly crunchy.
Basically the heart here.
- Kimchi juice: adds extra tang and salt, keeps rice from being dry.
Plus, bold flavor.
- Vegetable oil: lets you fry the rice without sticking, neutral and easy to work with.
- Gochujang: deep spicy-sweet kick, optional but it’ll make things pop and feel Korean.
- Soy sauce: savory backbone, adds umami and balances the heat.
Simple but necessary.
- Sugar: rounds out sharp kimchi and gochujang, softens the overall bite.
Just a touch.
- Minced garlic: sharp aromatics that wake up the rice.
Basically little flavor bombs.
- Green onions: fresh, oniony bite and color.
Adds brightness and a bit of crunch.
- Butter: makes fried rice richer and silkier.
Plus, it smells amazing when it browns.
- Mozzarella cheese: gooey center, melty creaminess that cools the spice.
Totally satisfying.
- Nori sheets: salty, crisp wrapper that keeps rolls neat and adds ocean flavor.
- Toasted sesame oil: final flavor brush, nutty and fragrant.
A little goes a long way.
- Toasted sesame seeds: tiny crunch and nutty flecks.
Cute finishing touch.
- Salt and black pepper: basic seasoning to taste, keeps everything balanced and not flat.
- Egg (optional): protein and silky omelet strips, makes rolls richer and more filling.
Ingredient Quantities
- 2 cups cooked short grain rice, warm (sushi rice or sticky rice)
- 1 cup well fermented kimchi, chopped (drain excess liquid but keep 1 to 2 tbsp juice)
- 1 to 2 tbsp kimchi juice, reserved from the kimchi
- 1 tbsp vegetable oil or neutral oil
- 1 tbsp gochujang (Korean red pepper paste), optional but recommended
- 1 tsp soy sauce
- 1 tsp sugar
- 1 small clove garlic, minced (about 1 tsp)
- 2 green onions, thinly sliced
- 1 tbsp butter, optional for richer fried rice
- 1 to 1 1/2 cups shredded mozzarella cheese (enough to melt in the center)
- 4 to 6 roasted seaweed sheets (nori), full size
- 1 tbsp toasted sesame oil, for brushing and flavor
- 1 tsp toasted sesame seeds
- Salt and freshly ground black pepper, to taste
- Optional: 1 large egg, lightly beaten, to make thin omelet strips for rolling
How to Make this
1. Prep: have 2 cups warm short grain rice ready so it sticks together, chop 1 cup well fermented kimchi and reserve 1 to 2 tbsp kimchi juice, shred 1 to 1 1/2 cups mozzarella, slice 2 green onions and beat 1 egg if you want omelet strips.
2. Make thin omelet strips if using egg: heat a nonstick pan, pour lightly beaten egg into a thin layer, cook until set, cool and slice into thin strips. Set aside.
3. Fry the kimchi rice: heat 1 tbsp vegetable oil (and 1 tbsp butter if using) in a large skillet over medium heat, add 1 tsp minced garlic and the chopped kimchi, stir until fragrant and slightly caramelized about 2 minutes.
4. Add rice and seasonings: add the warm rice, 1 tbsp gochujang if using, 1 tsp soy sauce, 1 tsp sugar, and 1 to 2 tbsp kimchi juice; toss and press gently to break clumps, fry until mixed and most liquid absorbed, 3 to 4 minutes. Taste and add salt and pepper if needed.
5. Finish rice: stir in sliced green onions and 1 tbsp toasted sesame oil, then transfer the kimchi fried rice to a bowl to cool just enough to handle but still warm so cheese melts later.
6. Prep seaweed and assembly station: place a full size roasted seaweed sheet shiny side down on a bamboo mat or clean counter, brush a little toasted sesame oil on the nori for extra flavor.
7. Form the roll base: spread a thin, even layer of kimchi rice over the nori leaving a 1 inch strip at the top edge free, pack rice tighter near the center so roll holds together. Put a line of shredded mozzarella down the center (use enough to get a good molten core) and add a few omelet strips if using.
8. Roll and seal: lift the edge closest to you and roll tightly, tucking in edges as you go, finish by dampening the top 1 inch of nori with a little water to seal the roll, press gently to shape.
9. Heat to melt cheese: in a dry nonstick pan over low heat, place the roll seam side down and cook briefly, turning so all sides get a light toast and the cheese inside melts, or microwave for 20 to 30 seconds if you prefer. Sprinkle 1 tsp toasted sesame seeds on top.
10. Slice and serve: let the roll rest 1 minute, slice into 6 to 8 pieces with a sharp knife dipped in water between cuts to prevent sticking, serve warm with extra kimchi or soy sauce on the side. Enjoy it for lunch, snack, breakfast or dinner it’s dangerously good.
Equipment Needed
1. large nonstick skillet (for frying the kimchi rice and lightly toasting the roll)
2. small nonstick frying pan (to make the thin omelet strips)
3. bamboo sushi mat or clean counter and a sheet of parchment (for rolling)
4. sharp chef knife (for slicing omelet strips and cutting the roll)
5. cutting board (for kimchi, green onions and egg work)
6. measuring cups and spoons plus a tablespoon and teaspoon (for oil, gochujang, soy, sesame oil etc)
7. mixing bowl or rice bowl (to hold the warm rice while you work)
8. spatula or wooden spoon and a small brush or spoon (to stir fry, press rice and brush sesame oil)
FAQ
Korean Cheese Kimchi Kimbap Recipe Substitutions and Variations
- Kimchi (1 cup well fermented, chopped)
- Quick kimchi or store bought “mild” kimchi if you dont want it super spicy
- Sauerkraut, rinsed and squeezed, for a similar tang when kimchi isnt available
- Pickled napa cabbage or pickled radish, chopped fine to mimic texture
- Mix napa cabbage with a little gochugaru, garlic and sugar for a fast kimchi-like substitute
- Mozzarella (1 to 1 1/2 cups shredded)
- Monterey Jack for gooey melt with a bit more flavor
- Mild cheddar, shredded, for sharper taste and good melt
- Provolone or young gouda, shredded, for creamier, richer melt
- Vegan shredded cheese if you need dairy free, pick a melting variety
- Gochujang (1 tbsp, optional)
- Gochugaru mixed with a little soy sauce and honey to mimic heat and sweetness
- Sriracha plus a touch of miso paste for depth if you dont have gochujang
- Doubanjiang diluted with a bit of sugar, use sparingly cause it is saltier
- Tomato paste plus a splash of soy and chili flakes in a pinch
- Short grain rice (2 cups cooked)
- Medium grain rice, cooked sticky, will work nearly the same
- Sushi rice if thats what you have, same texture and stickiness
- Warm sticky jasmine rice for a slightly floral note
- Leftover rice that’s been lightly moistened and warmed if fresh isnt an option
Pro Tips
1) Drain the kimchi well but keep that 1 to 2 tbsp juice. Too much liquid makes the roll soggy, too little and the rice tastes flat. If your kimchi is super wet, squeeze gently in a towel before chopping.
2) Use warm rice not hot, and press the rice firmly when you spread it so the roll holds. If the rice cools down and gets hard, spritz a little warm water and reheat briefly on the pan so it becomes sticky again.
3) Don’t overfill with cheese. Enough to make a molten center is great, more just makes the roll fall apart. If the cheese won’t melt, briefly pan-sear the whole roll seam-side down then rotate so the heat melts the core without burning the nori.
4) Keep a small bowl of warm water to wet the nori edge and a towel to wipe your knife between cuts. A damp, sharp knife gives clean slices and prevents the rice from dragging and tearing the roll.
Korean Cheese Kimchi Kimbap Recipe
I made a Kimchi Gimbap Recipe with melty mozzarella and fiery kimchi fried rice wrapped in sesame-slick nori, and I promise you’ll be elbowing everyone else for seconds.
4
servings
333
kcal
Equipment: 1. large nonstick skillet (for frying the kimchi rice and lightly toasting the roll)
2. small nonstick frying pan (to make the thin omelet strips)
3. bamboo sushi mat or clean counter and a sheet of parchment (for rolling)
4. sharp chef knife (for slicing omelet strips and cutting the roll)
5. cutting board (for kimchi, green onions and egg work)
6. measuring cups and spoons plus a tablespoon and teaspoon (for oil, gochujang, soy, sesame oil etc)
7. mixing bowl or rice bowl (to hold the warm rice while you work)
8. spatula or wooden spoon and a small brush or spoon (to stir fry, press rice and brush sesame oil)
Ingredients
-
2 cups cooked short grain rice, warm (sushi rice or sticky rice)
-
1 cup well fermented kimchi, chopped (drain excess liquid but keep 1 to 2 tbsp juice)
-
1 to 2 tbsp kimchi juice, reserved from the kimchi
-
1 tbsp vegetable oil or neutral oil
-
1 tbsp gochujang (Korean red pepper paste), optional but recommended
-
1 tsp soy sauce
-
1 tsp sugar
-
1 small clove garlic, minced (about 1 tsp)
-
2 green onions, thinly sliced
-
1 tbsp butter, optional for richer fried rice
-
1 to 1 1/2 cups shredded mozzarella cheese (enough to melt in the center)
-
4 to 6 roasted seaweed sheets (nori), full size
-
1 tbsp toasted sesame oil, for brushing and flavor
-
1 tsp toasted sesame seeds
-
Salt and freshly ground black pepper, to taste
-
Optional: 1 large egg, lightly beaten, to make thin omelet strips for rolling
Directions
- Prep: have 2 cups warm short grain rice ready so it sticks together, chop 1 cup well fermented kimchi and reserve 1 to 2 tbsp kimchi juice, shred 1 to 1 1/2 cups mozzarella, slice 2 green onions and beat 1 egg if you want omelet strips.
- Make thin omelet strips if using egg: heat a nonstick pan, pour lightly beaten egg into a thin layer, cook until set, cool and slice into thin strips. Set aside.
- Fry the kimchi rice: heat 1 tbsp vegetable oil (and 1 tbsp butter if using) in a large skillet over medium heat, add 1 tsp minced garlic and the chopped kimchi, stir until fragrant and slightly caramelized about 2 minutes.
- Add rice and seasonings: add the warm rice, 1 tbsp gochujang if using, 1 tsp soy sauce, 1 tsp sugar, and 1 to 2 tbsp kimchi juice; toss and press gently to break clumps, fry until mixed and most liquid absorbed, 3 to 4 minutes. Taste and add salt and pepper if needed.
- Finish rice: stir in sliced green onions and 1 tbsp toasted sesame oil, then transfer the kimchi fried rice to a bowl to cool just enough to handle but still warm so cheese melts later.
- Prep seaweed and assembly station: place a full size roasted seaweed sheet shiny side down on a bamboo mat or clean counter, brush a little toasted sesame oil on the nori for extra flavor.
- Form the roll base: spread a thin, even layer of kimchi rice over the nori leaving a 1 inch strip at the top edge free, pack rice tighter near the center so roll holds together. Put a line of shredded mozzarella down the center (use enough to get a good molten core) and add a few omelet strips if using.
- Roll and seal: lift the edge closest to you and roll tightly, tucking in edges as you go, finish by dampening the top 1 inch of nori with a little water to seal the roll, press gently to shape.
- Heat to melt cheese: in a dry nonstick pan over low heat, place the roll seam side down and cook briefly, turning so all sides get a light toast and the cheese inside melts, or microwave for 20 to 30 seconds if you prefer. Sprinkle 1 tsp toasted sesame seeds on top.
- Slice and serve: let the roll rest 1 minute, slice into 6 to 8 pieces with a sharp knife dipped in water between cuts to prevent sticking, serve warm with extra kimchi or soy sauce on the side. Enjoy it for lunch, snack, breakfast or dinner it’s dangerously good.
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: 190g
- Total number of serves: 4
- Calories: 333kcal
- Fat: 18.5g
- Saturated Fat: 5.6g
- Trans Fat: 0.05g
- Polyunsaturated: 2g
- Monounsaturated: 10.4g
- Cholesterol: 39mg
- Sodium: 468mg
- Potassium: 135mg
- Carbohydrates: 30g
- Fiber: 1.6g
- Sugar: 2.4g
- Protein: 11.2g
- Vitamin A: 125IU
- Vitamin C: 8mg
- Calcium: 194mg
- Iron: 0.65mg