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).

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 ½ 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 9x13 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.