Reviewed: Jan. 16, 2011

I used radish and crab as well but I didn't use the cheese. I oiled the outside of the roll with a touch of sesame oil.

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Reviewer:

JeanieMomof2

Cooking Level: Intermediate

Reviewed: Jan. 7, 2010

They put cheese in all kinds of things in Korea...Cheese Ramen, cheese don-kass....why not kimbop? I am sure it tastes great...Korean Fusion!

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Reviewer:

Minniethepooh

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Jul. 8, 2009

I am Korean and I have been around long enough to know that everyone has different flavors. My mom use to make ours with hotdogs, and I have heard of people using cream cheese. I think what ever you have in your kitchen, as any thing goes. A good note to everyone is not to fill it with too much rice or it will be hard to roll about a 1/4 inch layer should be good. And make sure that everything is patted dry or you will rip the seaweed when you roll,cut or eat it.

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Reviewer:

ajay

Reviewed: Jan. 30, 2009

I have been living in Seoul for a little while now and it is pretty common to see kimbap with ham and cheese. I prefer tuna to ham or cheese though.

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Reviewer:

rjhardin

Reviewed: Dec. 27, 2008

Super good, and super easy to "personalize". Our neighbor makes hers with fried SPAM strips, pickled daikon, and egg. Sometimes we use blanched carrot strips, too. Sometimes, kimchee and beef. Any way you make these, they're delicious!

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Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Sep. 5, 2008

I grew up eating Kim Bap as my Dad spent some time in Korea as a young man and I have never had it with cheeseo.O But other wise it sounds right. My Dad uses ham once in a while just for a different twist:) My birthday is in a few days and he is making this for me! Oh Yeah!

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Reviewer:

Betc84

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Reviewed: Aug. 4, 2008

Yes, again the cheese is weird to me too, but with that said kimbap can be made anyway you want. Kim - is seaweed and bap - is rice, the possibilities are endless and I had it many ways. Each family makes it differently. I personally like mine with dak - quang (pickled radish), bulgogi (korean beef), steamed spinach, egg and carrots. It's just what I'm used to.

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Reviewer:

Mia

Cooking Level: Expert

Reviewed: Apr. 28, 2008

As to those who said this wasn't authentic or how they had it, I wrote it as it was given to me by a Korean student studying here. It is possible that she was using the ingredients available here and not making it quite the way it is usually made, but she didn't say anything to that effect. Also, I spoke to a friend of mine who said that she had the same thing made by another Korean student studying in Canada. This may be due to the area they were from or just the generation they were born in.

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Reviewer:

Katie K

Cooking Level: Intermediate

Home Town: Algona, Washington, USA

Living In: Fort St. John, British Columbia, Canada

Reviewed: Apr. 18, 2008

Its okay as long as you sorta tweak it cheese is popular with the korean teenagers but most kim bab is made without cheese. Also I always had kimbab with hotdogs, sliced lengthwise. Also, this is missing "dan-moo-gee" which is pickled radish, gives the kim bab a good tangy taste. but if you want to make it with cheese, here are some other "fusion" ingrediants to add: tuna, beef, kimchi, pork cutlet. and for vegetarians, you can make this without any meat, still tasty if you make it right

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Reviewer:

sungmi

Cooking Level: Expert

Reviewed: Apr. 15, 2008

I agree with the others. Some of the ingredients were a little odd. My favorite is imitation crab meat, kimchee (lay on paper towel first to get rid of most of the juice), egg, pickled radish, and carrot sticks (I parboil them first so that they aren't so crunchy).

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