The main use of sliced cheddar is for… Chijeu kimbap 치즈김밥

17 Jan

There are many types of kimbap – tuna kimbap, kimchi kimbap, beef kimbap, nude kimbap,… and then there’s a cheese kimbap!

4 cups of cooked rice,
a package of seaweed,
80g of cheddar cheese,
25g of ham,
30g of marinated radish,
30g of carrot,
40g of cucumber,
100g of omelet.

In a large bowl, combine cooked rice with a sauce made from 1/2 tablespoon of sugar, 1/2 teaspoon of salt, 1 tablespoon of vinegar. Let it cool down to room temperature.

Cut ham, radish, carrot, cucumber and omelet into strips. Lightly sauté carrot with some sesame oil.

Put a sheet of seaweed on a bamboo mat and spread on it a thin layer on rice. Leave a little room at the bottom without rice, around 1cm, because this makes wrapping it a lot easier. Place the slice of cheese and the rest of the ingredients you have towards the bottom.

Roll it up gently with your bamboo mat. Using a sharp knife, cut the ready rolls into 2cm thick pieces.


2 Responses to “The main use of sliced cheddar is for… Chijeu kimbap 치즈김밥”

  1. Yelena Lim February 14, 2011 at 5:42 am #

    Nice, I love kimpap))


  1. Worldwide Korea Bloggers Roundup #01 « Korea on my mind - April 1, 2012

    […] # Cheddar cheese kimbap recipe! I have no idea how traditional this is, but, oh, my gosh, it looks delicious. […]

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