Spicy Cheesy Gimbap: A Fiery Delight!
Experience the perfect blend of spicy and savory with our Cheesy Gochugaru Gimbap!
Elevate your gimbap experience by adding the kick of Korean chili peppers (cheongyang gochu) and the creamy comfort of cheese. This recipe offers a delightful twist on the classic, perfect for those who love a little heat!
Gimbap Ingredients
- 8 slices Sandwich ham
- 6 slices Processed cheese
- 10 Cheongyang chili peppers (Korean green chilies)
- 400g Cooked rice, warm (approx. 2 servings)
- 1 Tbsp Sesame oil
- 3 sheets Gim (seaweed for gimbap)
Chili Pepper Stir-fry Seasoning
- 1 Tbsp Minced garlic
- 2 Tbsp Soy sauce (Korean soup soy sauce)
- 1 Tbsp Sugar
- 1 Tbsp Cooking wine (Mirin or similar)
- 1 Tbsp Minced garlic
- 2 Tbsp Soy sauce (Korean soup soy sauce)
- 1 Tbsp Sugar
- 1 Tbsp Cooking wine (Mirin or similar)
Cooking Instructions
Step 1
Prepare the sandwich ham slices to be used as a filling. If the ham slices are thin, you can layer 2-3 slices together for a better texture.
Step 2
Get your processed cheese slices ready. These will add a creamy, savory element to the gimbap. You’ll use two slices per roll.
Step 3
Finely chop the Cheongyang chili peppers after removing their stems. This is where the heat comes from! If you prefer less spice, you can remove the seeds or adjust the quantity. (Tip: Wearing gloves while handling chilies is recommended.)
Step 4
Heat a pan over medium heat with a little cooking oil. Add the minced garlic and chopped chili peppers, stir-frying until fragrant, about 1 minute. Be careful not to burn the garlic. Then, add the soy sauce, sugar, and cooking wine. Increase the heat to high and stir-fry until the sauce thickens and reduces, about 2-3 minutes. (Tip: Taste the sauce and adjust seasoning as needed to avoid it being too salty.)
Step 5
Once the sauce has reduced, add the warm cooked rice and sesame oil to the pan. Stir-fry over high heat for about 2-3 minutes, mixing constantly, until the rice grains are separated and well-coated with the seasoning. (Tip: Ensure the rice isn’t too mushy; slightly firm rice is best for rolling gimbap.)
Step 6
Place a sheet of gimbap seaweed on a bamboo rolling mat, shiny side down. Spread the seasoned rice evenly over the seaweed, leaving a 1-2 cm border at the top edge. This border will help seal the roll.
Step 7
Arrange 3 slices of sandwich ham in a line across the rice, towards the bottom third of the seaweed sheet.
Step 8
Layer 2 slices of processed cheese on top of the ham. The melted cheese will help bind the ingredients together.
Step 9
Using the bamboo mat, carefully roll the gimbap tightly, starting from the bottom edge closest to you. Tuck in the fillings as you roll. Moisten the top border of the seaweed with a little water or a few grains of rice to help seal the roll securely.
Step 10
Remove the rolled gimbap from the mat and slice it into bite-sized pieces, about 1.5-2 cm thick. To get clean cuts, lightly coat your knife with sesame oil. Enjoy your delicious and spicy Cheesy Gimbap!
