 Main Dish |
 4 persons |
 2/5 |
 10 minutes |
 30 minutes |
30 ml cooking oil • 150 gr of Kimchi (Korean fermented vegetable), finely chopped • 2 tablespoon of soy sauce • 1/2 tablespoon of sugar • 2 cups cooked white rice (short-grain preferable) • 2 green onions, slices in round • 1 tablespoon of sesame seeds • 1 tablespoon of sesame oil • 4 sheets of dried seaweed (nori) • 2 cups of Mozzarella cheese
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First, cook the rice. Once done, set aside for the recipe.
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Heat a large frying pan or a wok over high heat. Once hot, add in your cooking oil. Once your oil is heated, add in the 1 cup of finely chopped kimchi. Let the kimchi and its juice cooked before add in your soy sauce. Let the soy sauce absorbed in the kimchi.
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Turn down the temperature to medium-low. Then, add the two cups of cooked white rice to the pan. With a spatula, break up the rice and mix the rice with all the ingredients until it is all mixed in.
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Remove the pan from heat. Then, add the chopped green onions, sesame seeds, and sesame oil to the pan. Once again, mix everything together. Let the fried rice aside to cool.
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Prepare the seaweed and rolling mat. Place a sheet of seaweed on the bamboo mat. The shiny, smooth side needs to face down. Then add a handful of kimchi fried rice to the center of the seaweed. Using the rice spoon or your hands, spread out the rice onto the seaweed. Leave a 1-inch gap uncovered at the top of the seaweed.
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Prepare the cheese one serving at a time. For one roll, melt 1/2 cup of the cheese
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Once the cheese is melted, pour it over the fried rice spread out on the seaweed.
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Roll the seaweed around the cheese and up the the top with the bamboo mat. Then, lightly brush the last 1 inch of seaweed with water to press it against the rest of the roll.
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Let the roll cool slightly until the cheese sets. Then, slice into bite size pieces.
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Repeat 5-9 for the rest of your rolls.