Kimchi Gimbap with Mozzarella & Soba Noodles

kimchi

Kimchi Gimbap with Mozzarella & Soba Noodles

Kimchi gimbap with mozzarella is a flavorful twist on the classic roll. The sautéed kimchi adds umami, while the melty mozzarella provides a creamy, satisfying bite. Paired with chilled soba noodles tossed in a sesame-soy dressing, this makes for a perfect meal prep that’s easy to enjoy all week long.

Ingredients (Makes about 4 rolls + soba noodles on the side)

For the Kimchi Gimbap:

• 2 cups cooked short-grain rice

• 1 cup well-fermented kimchi, chopped

• ½ tsp sugar

• ½ tsp sesame oil

• ½ tsp gochugaru (Korean chili flakes) (optional, for extra spice)

• 2 eggs

• 1 tsp neutral oil (for sautéing)

• ½ cucumber, julienned

• 4 mozzarella sticks

• 4 sheets roasted seaweed (gim)

• Sesame oil (for brushing)

• Toasted sesame seeds

For the Soba Noodles:

• 6 oz soba noodles

• 1 Tbsp soy sauce

• 1 tsp sesame oil

• ½ tsp rice vinegar

• ½ tsp honey or sugar (optional, for balance)

• ½ cucumber, julienned

• 1 sheet nori, cut into thin strips

• Toasted sesame seeds (for garnish)

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Instructions

Make the Kimchi Gimbap

1. Cook the Kimchi Rice Mixture

   • Heat neutral oil in a pan over medium heat.

   • Add chopped kimchi, sugar, sesame oil, and gochugaru. Sauté for 2-3 minutes until slightly caramelized.

   • Add the cooked rice and mix well with the kimchi.

   • Make a hole in the center of the pan and crack in the eggs. Scramble the eggs in the middle, then mix everything together until evenly combined. Set aside to cool slightly.

2. Assemble the Gimbap

   • Place a sheet of seaweed, shiny side down, on a bamboo mat.

   • Spread a thin layer of the kimchi-rice mixture over ⅔ of the seaweed, leaving the top third empty.

   • Place a mozzarella stick on top.

   • Roll tightly from the bottom, using the bamboo mat to press firmly as you roll.

3. Finish & Serve

   • Lightly brush the roll with sesame oil and sprinkle with sesame seeds.

   • Slice with a sharp knife (wiping it with a little sesame oil helps prevent sticking).

   • Repeat this step four times to make four rolls, then divide the rolls into four portions, then store them in meal prep containers. Serve cold.

     

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Make the Soba Noodles

1. Cook the soba noodles according to the package instructions. Drain and rinse under cold water to stop cooking.

2. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey (if using).

3. Toss the soba noodles with the dressing until well coated.

4. Serve topped with julienned cucumber, nori strips, and a sprinkle of sesame seeds.

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Meal Prep Assembly:

• After preparing the gimbap, divide the four rolls into four separate meal prep containers with the soba noodles on the side.

• This meal prep can be reheated in 2 30 seconds increments, so the cheese can be melty