Egg-Coated Gimbap

Julienne the carrot, cucumber, pickled radish, and ham into long strips.

Spread the rice thinly over the seaweed and place the prepared ingredients on top, then roll it up.

Beat 2 eggs and add a pinch of salt. Mix well.

Coat the gimbap evenly with the egg mixture.

Heat oil in a pan and cook the gimbap over medium-low heat, rolling it until the egg is cooked.

Slice into bite-sized pieces.