Spicy & Cheesy Sinjeon Gimbap
Addictively Delicious Sinjeon Cheese Gimbap Recipe (The Perfect Partner for Sinjeon Tteokbokki)
A delightful treat when you crave something different! Learn how to make Sinjeon Cheese Gimbap step-by-step. Enjoy this irresistible ‘drug gimbap’ at home, which pairs perfectly with Sinjeon Tteokbokki.
Gimbap Filling Ingredients- 2/3 cup Kimchi (finely chopped, about 100g)
- 70-80g Canned Tuna (drained)
- 1 Tbsp Cooking Oil
- 100g Mozzarella Cheese
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 sheets Gimbap seaweed (nori)
- 2 bowls Cooked Rice (cold, about 400g)
- 1/2 Tbsp Sugar
- 1 Tbsp Butter
Cooking Instructions
Step 1
First, finely chop the kimchi. You should have about 2/3 of a 200ml measuring cup, which is approximately 100g.
Step 2
Heat a pan over low heat. Add 1 tablespoon of cooking oil and 2 tablespoons of gochugaru. Stir-fry gently.
Step 3
It’s crucial to keep the heat on low to prevent the gochugaru from burning. You’ll know it’s ready when the chili flakes start to clump together with the oil and release their aroma.
Step 4
Once the gochugaru and oil are well combined and slightly fragrant, add the chopped kimchi and 1/2 tablespoon of sugar. Stir-fry together until everything is nicely blended. This creates a wonderfully savory and slightly sweet base.
Step 5
Next, drain the canned tuna and add it to the pan with the kimchi mixture. Stir-fry everything together. The tuna adds a delicious umami depth to the filling.
Step 6
Remove the pan from the heat. Add the 2 bowls of cold cooked rice and mix thoroughly with the prepared kimchi-tuna mixture. If there are any clumps of rice, gently mash them with a spatula until the rice is evenly coated and there are no lumps.
Step 7
Return the pan to low heat. Add 1 tablespoon of butter and stir-fry until the butter is fully incorporated and the rice grains glisten. The butter not only adds a lovely richness but also gives the rice a beautiful sheen. (Tip: For extra spiciness, you can add a little Buldak Bokkeum Myun sauce!) Once the rice is well-cooked and glossy, remove from heat and let it cool slightly.
Step 8
Place the 100g of mozzarella cheese in a microwave-safe dish and heat for about 1 minute and 30 seconds, or until completely melted and gooey.
Step 9
Lay out one sheet of gimbap seaweed. Spread the slightly cooled fried rice evenly over the seaweed, leaving a small border at the top edge to help seal the roll.
Step 10
Generously spread the melted mozzarella cheese in the center of the rice. Carefully roll the gimbap tightly, ensuring the cheese stays inside.
Step 11
Slice the gimbap into bite-sized pieces (about 1.5cm thick). Your delicious Spicy & Cheesy Sinjeon Gimbap is ready to enjoy! It’s the perfect companion to Sinjeon Tteokbokki.
