Gyeranmari Kimbap (Egg Omelette Kimbap)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a mixing bowl, whisk the eggs until smooth. Stir in the minced carrots, green onions, MSG, salt, and black pepper.

Step 2

Lightly oil a griddle pan and place it over medium-low heat.

Step 3

Pour a thin layer of the egg mixture onto the pan, just enough to coat the surface. Let it cook until it starts to set, but still a bit runny on top.

Step 4

Begin rolling the egg from one end, creating a log shape. Push the roll to the side of the pan, add another thin layer of the egg mixture, and repeat the rolling process until all the egg mixture is used up.

Step 5

Transfer the rolled egg to a cutting board and let it cool slightly.

Step 6

In a bowl, combine the cooked white rice with sesame seeds, salt, MSG, and a drizzle of sesame oil. Mix gently until evenly seasoned.

Step 7

Place the sheet of nori on a flat surface, shiny side down.

Step 8

Spread an even layer of the seasoned rice over the nori, leaving a small border at the top.

Step 9

Arrange the gyeranmari in a line across the center of the rice.

Step 10

Starting from the edge closest to you, carefully roll the nori and rice over the egg roll, pressing gently but firmly to secure it into a tight roll.

Step 11

Once rolled, brush the outside of the kimbap with a little sesame oil to give it a glossy finish.

Step 12

Use a sharp knife to slice the kimbap into rounds. Serve and enjoy your gyeranmari kimbap!