Step 1

In a pan over medium heat, add cooking oil followed by garlic and fry until fragrant. Then add chopped kimchi and fry for 1 minute. Next add in your rice, kimchi juice, soy sauce, chicken powder (optional) and mix everything together. Lastly add sesame oil and give it another mix. Once the rice is steaming hot, remove off heat and leave the rice in the pan to cool down just a bit. You still want to keep this warm and moist.

Step 2

Next slice your mozzarella block into long strips (8 pieces or 4 extra long pieces)

Step 3

Place your seaweed sheet rough side up and horizontally on your clean working surface. Spread 1 cup of the fried rice in the first ¾ of the sheet leaving about 1.5 inches bare. IMPORTANT: spread evenly and flatten with your hands or rice paddle. Make sure to get the corners and sides too.

Step 4

Lay one or two strips of mozzarella cheese in the center of the fried rice. Then roll from the end closest to you TIGHTLY applying enough pressure. Roll all the way to the end and let the roll sit so that the moisture from the roll seeps into the end where there is no rice to make the seaweed stick. Repeat this process for remaining rolls until you have 4 rolls.

Step 5

Lightly brush sesame oil over your rolls and over your SHARP knife. Firmly slice into each roll. Tip: Wet the knife between slicing each roll to ensure a clean cut. Enjoy! Note: For super melting cheese kimbap, if the rice has cooled down and your cheese is no longer melting, pop the rolls into the microwave for 30-60 seconds and this will melt the cheese again.