Delicious Kimchi Rollups
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Delicious Kimchi Rollups

These kimchi rollups are not your usual kind of bun. They are buns filled with delicious, spicy kimchi, and cheese. Gooey inside and crunchy outside.

Kimchi is one of those things that I enjoy in so many recipes. These rollups are one of my favorite ways of enjoying Korean food. They are a fun way of making buns that the whole family can enjoy. They are what I call fusion cuisine. A mix of Asian food, Italian food, and Canadian recipes.

The ingredients for Kimchi Rollups

These are the simple ingredients I use for my rollups.

Ingredients for kimchi rolls

The Ingredients List:

  • 1 cup water (110 degrees F) – plus a little more if needed
  • 1 1/2 teaspoons dry active yeast
  • 1 tablespoon sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sesame seed oil
  • 2 tablespoons black sesame seeds
  • 2 cups kimchi
  • 3 cloves garlic
  • 3 green onions
  • 1 cup marble cheese
  • 4 tablespoons butter (divided)

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The Dough

We will start by making the dough. This is where the Italian comes in. I use the same basic recipe as I do for pizza dough. To make the dough, we need to let it rise.

Let’s start by adding the sugar and yeast to a bowl with the warm water. Let it rise for about 5 or so minutes or until it doubles in quantity. The yeast will get bubbly as it blooms.

Meanwhile, sift the flour into a large mixing bowl. Add the salt and sesame seeds to the flour and mix them in well. Once the yeast has bloomed, add it to the flour. At the same time add the sesame seed oil to the bowl as well and mix to form a dough. Knead the dough on a clean counter space for about 2-3 minutes or until you get a smooth dough. Cover it with a clean damp cloth and let it rise for about 30 mins or until the dough has doubled in size.

Kimchi rolls dough

While the dough is rising, finely chop your garlic and slice your green onions. Grate your cheese and place it in the fridge until ready to use.

The Kimchi

Kimchi generally has a lot of liquid in it and you will need to drain it so that your rollups don’t get soggy. Using a sieve, drain all the liquid and set it aside.

In a large pan, heat half the butter and add your garlic to it. Once the garlic has browned, add your drained kimchi to the pan along with the green onions. On high heat, cook for about 2-3 minutes. This is to ensure that if there is any liquid left over, it dries up completely. Allow it to cool completely before you make your rolls.

Kimchi in pan

The Rolls

Sprinkle some flour onto a clean dry counter space, and knead your dough for a couple of minutes. This is to remove any air bubbles that might have formed and to smooth out the dough. Roll the dough so that it’s thin – about 1/2 cm thickness.

Kimchi and cheese in dough

Sprinkle the mix all over the dough spreading evenly. Add the grated cheese on top, again ensuring an even distribution. Roll the dough to form a log. Make sure no filling falls out of the edges. I generally leave a little space on the edges so that the filling has space to spread as we roll.

The Baking Process

Spread the left over butter on a 9 x 13 inch baking dish. Cut the rolled dough into 2 inch rollups and set them into the prepared baking dish. Cover with a clean damp cloth and let rise again for about 30 mins. Make sure you leave space between the rollups since they will grow in size.

Kimchi rollups in a dish

Preheat the oven to 350 degrees F and bake the rollups for about 30-35 minutes. The rollups will brown and the whole house will smell heavenly.

Remove from the oven and allow to cool for a few minutes before enjoying. You can enjoy the rollups warm, or keep them in an air tight container in the fridge for up to 4 days.

Kimchi rollups

Delicious Kimchi Rollups

Course: Side, SnackCuisine: Asian, CanadianDifficulty: Easy
Servings

12

rollups
Prep time

20

minutes
Baking time

35

minutes
Rising time

60

mins
Total time

1

hour 

55

minutes

These kimchi rollups are not your usual kind of bun. They are buns filled with delicious, spicy kimchi, and cheese. Gooey inside and crunchy outside.

Ingredients

  • Dough
  • 1 cup water (110 degrees F) – plus a little more if needed

  • 1 1/2 teaspoons dry active yeast

  • 1 tablespoon sugar

  • 3 cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon sesame seed oil

  • 2 tablespoons black sesame seeds

  • Other ingredients
  • 2 cups kimchi

  • 3 cloves garlic

  • 3 green onions

  • 1 cup marble cheese

  • 4 tablespoons butter (divided)

Directions

  • Making the dough
  • Add the warm water, yeast, and sugar into a bowl and mix them together. Let the yeast bloom for 5 or so minutes – or until it foams and doubles in quantity.
  • In a large mixing bowl, add the flour, salt, and sesame seeds and mix properly. Add the bloomed yeast and sesame seed oil to the bowl and mix together to form a dough. Knead for about 3-4 minutes till you get a smooth dough. Cover with a damp cloth and let the flour rise for up to 30 mins (or till it doubles in volume).
  • Other directions
  • Grate your cheese and place it in the fridge till ready to use. Finely chop your garlic and the green onions and set them aside.
  • While the dough is rising, drain the kimchi so that there is no liquid left in it.
  • In a large pan, add half the butter and add the garlic. Cook for a couple of minutes so it is browned. Add the drained kimchi to the pan and cook it for about 2-3 minutes, just to ensure there is no more liquid left. Let it cool down completely.
  • Once the dough has risen, sprinkle some flour on a clean counter space and knead your dough for a further 2 minutes or so. Roll the dough out into a 1/2 cm thickness sheet.
  • Evenly spread the cooled kimchi over the dough. Sprinkle and evenly distribute the grated cheese over the kimchi and roll the dough into a log – ensuring that the filling stays inside.
  • Cut the log into 12 pieces – about 2 inch rollups.
  • Spread the remaining butter onto the bottom and sides of a 9×13 inch baking dish and place the rollups into it. Leave a little space between the rollups to allow for rising. Cover with a clean cloth and let rise for about 30 minutes.
  • Preheat the oven to 350 degrees F and bake for about 30 mins – or until the rollups are browned.
  • Remove from the oven and allow to cool for a few minutes before enjoying. You can enjoy the rollups warm, or keep them in an air tight container in the fridge for up to 4 days.


What are the main ingredients in Kimchi rollups?

Kimchi rollups

Just a simple pizza dough and the addition of these ingredients will give you the best snack:
- 2 cups kimchi
- 3 cloves of garlic
- 3 green onions
- 1 cup marble cheese
- 4 tablespoons butter (divided)


Is it ok to eat kimchi daily?

Kimchi in pan

It is good to consume it daily. It contains probiotics and beneficial bacteria, so good to eat daily in limited quantities. These rollups are a good way of consuming kimchi.



Do kimchi and cheese go together?

Delicious Kimchi Rollups

The spice from the kimchi and the creaminess of the cheese is a great combo. My rollups bring kimchi and marble cheddar cheese together to form a delicious snack.


Check out other snack recipes here.

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4 Comments

  1. Hi there!

    What an amazing idea. We loved these. They were just slightly spicy and crisp outside like promised. Thanks for sharing.

    Sonia

    1. Hi Sonia,

      So glad you liked them. These are one of our favourite rollups.

      Deepti

  2. Sarala Ramakrishna says:

    Interesting! I will try it out.

    1. Hello Sarla,

      Thank you! Sure hope you do and you like them 🙂

      Deepti