Kimchi Cheese Gimbap: A Simple & Delicious Recipe with Aged White Kimchi
Easy Aged White Kimchi Cheese Gimbap
This recipe shows you how to make simple and delicious gimbap using aged white kimchi and cheese. It’s a perfect way to enjoy a satisfying meal or a special snack!
Gimbap Ingredients- 1 bowl of cooked rice
- 6 sheets of aged white kimchi
- 3 perilla leaves
- 2 slices of cheese
- 100g carrot
- 5 strips of ham
Aged White Kimchi Seasoning- 1 Tbsp sesame oil
- 1 Tbsp sugar
Rice Seasoning- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 pinch of salt
- 1 Tbsp sesame oil
- 1 Tbsp sugar
Rice Seasoning- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 pinch of salt
Cooking Instructions
Step 1
Start by preparing the aged white kimchi. Gently remove the filling from the kimchi leaves and rinse them thoroughly under running water about three to four times. Squeeze out the excess water by hand. If your kimchi is very sour, you can soak it in cold water for a while before using to mellow the taste.
Step 2
To the rinsed and squeezed white kimchi, add 1 tablespoon of sesame oil for fragrance and 1 tablespoon of sugar to balance the sourness.
Step 3
Gently mix the kimchi with your hands, ensuring the seasonings are evenly distributed. This step enhances the kimchi’s savory flavor.
Step 4
Julienne the carrot into thin strips. Make sure to wash it thoroughly beforehand. Cutting them thinly will make them easier to eat in the gimbap.
Step 5
Heat a lightly oiled pan over medium heat. Add the julienned carrots. Add a pinch of salt to season the carrots as they cook.
Step 6
Stir-fry the carrots until they are slightly softened but still retain a bit of their crispness. Cooking them just enough to soften is key.
Step 7
Cut the ham into strips, similar in length to the width of your gimbap roll.
Step 8
In a lightly greased pan, fry the ham strips on all sides until they are lightly browned and slightly crisp. This adds a delicious savory depth.
Step 9
Wash the perilla leaves, pat them dry, and cut each leaf in half. Their aromatic quality will complement the other ingredients.
Step 10
Cut each slice of cheese into three equal pieces. The melting cheese will add a creamy texture and richness.
Step 11
In a bowl with the warm cooked rice, add 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds for nutty flavor, and a pinch of salt to season.
Step 12
Gently mix the rice to distribute the seasonings evenly, being careful not to mash the grains. Ensure the rice isn’t too sticky.
Step 13
Lay one sheet of prepared white kimchi flat on a bamboo sushi mat (or plastic wrap if you don’t have one). This will serve as the base for your gimbap.
Step 14
On the thicker, stem-end side of the white kimchi, place the halved perilla leaves. They add a lovely fresh aroma.
Step 15
Spread a layer of the seasoned rice evenly over the perilla leaves, covering about two-thirds of the kimchi. Don’t overfill with rice, as it can make rolling difficult.
Step 16
Arrange the cut cheese slices on top of the rice layer.
Step 17
Neatly place the stir-fried carrots and pan-fried ham strips over the cheese. Avoid piling too many ingredients, which can make rolling challenging.
Step 18
Using the bamboo mat, begin to roll the gimbap tightly from the bottom edge. Keep the fillings tucked in as you roll to ensure a compact roll.
Step 19
Gently press the sides of the gimbap inwards to shape it neatly and prevent the filling from spilling out.
Step 20
Continue rolling the gimbap tightly until you reach the end. Ensure the roll is firm so it holds its shape when sliced.
Step 21
If you are using wider sheets of white kimchi, you can add an extra perilla leaf for more flavor.
Step 22
Lay out a wider sheet of white kimchi as your base, and place an additional perilla leaf on top.
Step 23
Spread a generous amount of seasoned rice evenly over the perilla leaf, similar to spreading rice on nori (seaweed). Adjust rice quantity to your preference.
Step 24
Place two strips of ham neatly on top of the rice. Using more ham adds a satisfying chew.
Step 25
Roll the gimbap tightly using the bamboo mat, ensuring the fillings are secure. This will create a rich and flavorful gimbap with plenty of ham.
Step 26
Slice the finished gimbap into bite-sized pieces (about 1.5 cm thick). It’s best to use a sharp knife lightly moistened with water to prevent the rice from sticking and ensure clean cuts.
Step 27
Arrange the sliced gimbap attractively on a plate. Sprinkle with sesame seeds for a final touch. Your delicious Aged White Kimchi Cheese Gimbap is ready! Enjoy!!
