Gyeongju-Style Gyori Gimbap with Extra Egg Strips (3 Rolls)

Wash hands and utensils. Julienne the carrot finely. Check the labels of the pickled radish, crab sticks and ham for allergens and cooking directions.

Heat 1 tsp oil and stir-fry the carrot over medium-low heat until softened. Cook the ham thoroughly according to its package directions and set aside.

Beat the 6 eggs with a pinch of the measured salt. Use the remaining oil sparingly to cook several very thin omelets on low heat, until fully set on both sides.

Cool the cooked omelets briefly and slice into 3–4 mm strips. Mix 450 g warm rice with 1 tbsp sesame oil and the remaining salt; divide into three portions.

Place one seaweed sheet on a rolling mat. Spread one-third of the rice thinly over about two-thirds of the sheet; add one-third of each filling, especially the egg strips.

Roll firmly from the near edge and seal with a few grains of rice. Repeat for three rolls and slice with a clean knife.

Serve promptly. For lunchboxes, keep chilled at 4°C or below during transport, and refrigerate leftovers quickly within 2 hours.