Muk Cham Kimbap (Acorn Jelly Kimbap)

Cut cucumber and carrot into long thin strips.

Slice acorn jelly into long strips about 1cm thick.

Beat eggs, make an omelet, and slice it into long strips.

Spread rice evenly over seaweed and sprinkle a little salt.

Place acorn jelly, cucumber, carrot, and egg omelet on top of the rice.

Brush kimbap with sesame oil and roll tightly.

Cut into bite-sized pieces and sprinkle with sesame seeds.