Kimchi Cheese Kimbap recipe - ingredients, nutrition and when to eat it
This kimbap combines the spicy flavor of sautéed kimchi with the rich, creamy taste of cheese.
This kimbap combines the spicy flavor of sautéed kimchi with the rich, creamy taste of cheese. Crunchy pickled radish adds a nice bite, making it a good choice for a simple lunch or a busy-day dinner.
Street food · 20 minutes to cook
Nutrition (per 327g serving): 497.4 kcal · protein 13.3g · carbohydrate 73.1g · fat 16g · sodium 637mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze out enough kimchi juice so the seaweed doesn’t become soggy.
Tips: If the rice is too hot, the cheese will melt too much and the seaweed can tear easily, so let the rice cool slightly before rolling.
Tips: For the first turn, press the roll as if wrapping the filling, then continue rolling while shaping it with your fingertips.
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Ingredients (1 serving)
- Cooked rice — 1.2 cup
- Napa cabbage kimchi — 0.3 cup
- Cheese — 1 sheet
- Pickled radish — 25 g
- Roasted seaweed — 1 sheet
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp