Photograph of the finished Cheese gimbap

Korea · Cơm cuốn phô mai Cheese gimbap

Cheese gimbap

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Nori seaweed Nori seaweed 12 sheets
  • Photograph of Mozzarella Mozzarella 1.1 lb
  • Photograph of Danmuji pickled yellow radish Danmuji pickled yellow radish 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Carrot Carrot 1.2
  • Photograph of Spinach Spinach 11.3 oz
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.7 oz
  • Photograph of Salt Salt 0.6 oz

Method

  1. 1 Cut the mozzarella into 1 cm long strips and refrigerate until ready to roll.
  2. 2 The cheese must be cold when rolled; if the cheese is soft, it will stick to the rice and the roll won't be able to be cut into neat slices.
  3. 3 Make omelets into flat sheets and cut them into strips, sauté shredded carrots, and blanch spinach and drain it.
  4. 4 Mix warm rice with sesame oil, salt, and roasted sesame seeds, then let it cool slightly.
  5. 5 Spread the rice on the seaweed, leaving the top edge uncovered, then arrange the cheese in the middle and the other toppings on either side.
  6. 6 Roll tightly, brush with sesame oil, and cut into 2 cm thick slices with a wet knife.
Start cooking