Cheesy Kimchi Rolls is a form of scrumptious fusion that brings together gooey, melted cheese and spicy, salty-tasting kimchi into soft, pillowy dough.
The delectable rolls are fantastic for munchies, appetizers, or as a main course – perfect twists on the traditional rolls with fun and delicious filling. Fast-forward to now and still going strong. I find no excuse to include kimchi in my cooking or to order it whenever I am at a restaurant.
One of the memories I have the most about eating kimchi is the first time I tasted cheesy doria, which is a baked rice casserole. It was served on a flight from Seoul to New York.
Airline food is so notoriously underwhelming, but this dish was actually a nice surprise: The addition of cheese would well balance the already promising tanginess and spiciness of the kimchi. In attempts to recreate at home, I borrowed the concept for savory kimchi rolls.
These rolls are my answer to wanting to enjoy a freshly baked breakfast bun without all the sugar—I’m not one of those people who can eat sweets first thing in the morning.
For the filling, you’ll want to chop up the kimchi, homemade or store-bought, and lightly cook out some of the moisture; this keeps it from making the rolls too soggy. You mix softened butter with kimchi, chopped scallion whites, and minced garlic to make a compound butter.
The dough will be rolled out, topped with sharp cheddar, rolled up into rolls, brushed with butter, topped with sesame seeds, allowed to rise, then baked till golden.
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup warm water (about 110°F or 45°C)
- 2 tablespoons olive oil
For the Filling:
- 1 cup kimchi, chopped and drained
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1 tablespoon gochujang (Korean chili paste, optional for extra heat)
- 2 green onions, finely chopped (optional)
For Topping :
- Sesame seeds
- Extra shredded cheese for topping
Instructions:
1. Dough Preparation: Mix the warm water in a large bowl with sugar and instant yeast. Leave it for almost 5 minutes until frothy. Mix until a dough is formed. Knead the dough on lightly flour-kitted surfaces for 5-7 minutes, until smooth and elastic.
2. Roll the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick. Spread the kimchi filling evenly over the dough, leaving a small border around the edges.
3. Working of dough: Punch the dough down and roll it out on a floured surface to shape a rectangle, about 1/4 inch in thickness. Spread the dough with the filling evenly leaving half a centimeter border around all edges.
4. Roll Formation: Roll the dough tight in a log using one long edge as the starting edge. Take care and press in the edges at the seam to seal.
Cut the log into pieces of uniform width 1-2 inches. The number of rolls it should yield would be 10-12.
5. Prep to Bake: Preheat the oven to 375°F or 190°C.
Arrange the rolls in your greased pan, leaving the correct amount of space for expansion.
You may add sesame seeds and extra shredded cheese for taste if you desire.
6. Bake the Rolls: Place it in an oven that is preheated and bake for about 20 to 25 minutes, or till golden brown and the cheese has bubbled up.
Remove and let them cool a bit before serving.
Best Cheesy Kimchi Rolls Tips:
Preparation of Kimchi I want to ensure there is not too much moisture in the filling because the rolls will become soggy if that happens.
Cheese Options: You can even blend in multiple cheeses, such as cheddar or pepper jack.
Spice it up with Spice Level: Scant of gochujang to make it less spicy, or a few more jars of kimchi for added heat.
Serving Suggestions: These rolls can be served as an appetizer or a snack. They go really well with the dipping sauce in soy sauce, sriracha, or even yogurt-based dip.
FAQS:
Can I freeze these rolls?
Yes! And once you’ve rolled out all the rolls, you can freeze them before baking. However, make sure to thaw them overnight in the fridge, then bake according to instructions.
How can I adjust the fillings?
By adding proteins, like ground beef, and chicken.