Spicy Cheese Gimbap with Cheongyang Peppers
Late-night snack perfection: Cheongyang Pepper & Cheese Gimbap!*
Perfect for a late-night craving! Make a generous batch of these Cheongyang pepper and cheese gimbap rolls and enjoy one whenever hunger strikes. They’re a delightful way to curb your late-night munchies.
Main Ingredients- 10 Cheongyang peppers (add more if you like it spicier)
- 1/2 carrot
- 2 slices of cheddar cheese
Seasoning & Stir-fry Ingredients- 4 Tbsp soy sauce
- 1/2 Tbsp oligo syrup (or sugar)
- Canola oil (or cooking oil), as needed
- A pinch of sesame seeds
- 4 Tbsp soy sauce
- 1/2 Tbsp oligo syrup (or sugar)
- Canola oil (or cooking oil), as needed
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, prepare the carrot and Cheongyang peppers for the gimbap filling. Chop the carrot into fine julienne or thin slices. Roughly chop both the carrot and Cheongyang peppers into pieces suitable for a food processor. Removing the seeds from the Cheongyang peppers will help control the spiciness.
Step 2
Place the chopped carrot and Cheongyang peppers into the food processor. Process them with a ‘whizzing’ sound until they reach your desired consistency. It’s best to leave some texture rather than pureeing them completely.
Step 3
Heat a pan over medium-low heat. Add the chopped carrot and Cheongyang peppers. Stir in 4 Tbsp of soy sauce, 1/2 Tbsp of oligo syrup, and a pinch of sesame seeds. Mix well to coat the vegetables evenly with the seasoning. Stir-fry gently to prevent burning.
Step 4
Add canola oil around the edges of the pan, ensuring it coats the ingredients. Continue to stir-fry until the vegetables are tender and glazed with the seasoning. Cook for another 2-3 minutes to allow the flavors to meld.
Step 5
Transfer the stir-fried Cheongyang pepper and carrot mixture to a bowl of cooked rice. If desired, add stir-fried chili paste for extra heat. Season the rice with a pinch of salt (adjust according to your taste), a dash of sesame oil, and a pinch of sesame seeds.
Step 6
Gently mix the seasoned rice with the stir-fried vegetable mixture using a spatula or spoon until everything is well combined. Be careful not to mash the rice grains. This step creates the delicious filling for your Cheongyang pepper and cheese gimbap.
Step 7
Lay a sheet of seaweed (gim) flat on a bamboo rolling mat. Spread a thin, even layer of the seasoned rice over the seaweed, leaving a small margin at the top edge.
Step 8
Arrange the 2 slices of cheddar cheese on top of the rice. You can fold them in half for easier placement. The melting cheese will help bind the filling and rice together.
Step 9
Using the bamboo mat, tightly roll the gimbap from the bottom edge upwards, pressing firmly to create a compact roll. Seal the edge by moistening it slightly with water if needed.
Step 10
Slice the rolled gimbap into bite-sized pieces, about 1.5-2 cm thick. To ensure clean cuts, lightly wet or oil your knife. Enjoy your delicious Cheongyang pepper and cheese gimbap!
