Egg and Carrot Kimbap

Julienne the carrots and set aside.

Beat the eggs, add a pinch of salt, and cook scrambled-egg style.

Add oil to a pan and sauté the carrots.

Place a sheet of seaweed on a bamboo mat and spread the rice thinly over it.

Add scrambled eggs and sautéed carrots on top of the rice.

Roll it up tightly, shaping it as you go.

Slice into bite-sized pieces.