Arrange pork slices slightly overlapping to match the width of the nori sheet. Sprinkle with salt, pepper, and half the cornstarch (2 tsp). Place nori on top, then layer kimchi and cheese near the edge. Roll tightly from the edge, sealing the ends lightly. Coat the roll with the remaining cornstarch.

Heat salad oil in a pan over medium heat. Place the roll seam-side down and cook for 2–3 minutes until browned. Rotate to brown all sides for about 5 minutes. Remove excess oil with a paper towel.