Description
A delightful fusion of creamy mozzarella and spicy kimchi wrapped in roasted seaweed, perfect for quick meals or brunch.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup kimchi
- 1 cup shredded mozzarella cheese
- 5 sheets roasted seaweed (nori)
- 1 tablespoon sesame oil
Instructions
- Stir-fry cooked rice with kimchi in a pan until heated through.
- Fold in shredded mozzarella cheese until it melts into the rice.
- Place a sheet of roasted seaweed on a bamboo mat, shiny side down.
- Spread a thin layer of the kimchi fried rice mixture onto the seaweed, leaving a small border around the edges.
- Roll the seaweed tightly around the rice filling, sealing the edge with a bit of water or sesame oil.
- Slice the rolled kimbap into bite-sized pieces and serve immediately.
Notes
For extra flavor, drizzle sesame oil on rice while stir-frying. Try pan-frying kimbap slices for crispy edges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 20mg