Egg & Vegetable Gimbap

Wash and julienne the carrot, cucumber, spinach, etc.

Beat the eggs and cook as an omelette, then slice into strips.

Blanch the spinach lightly in salted water, squeeze out excess water, and season with soy sauce and sesame oil.

Mix rice for gimbap with salt and sesame oil.

Spread the rice evenly over the seaweed and add the prepared vegetables and egg omelette on top.

Roll the gimbap tightly and cut into bite-sized pieces.