Egg-Coated Leftover Gimbap Jeon (1 Serving)

Confirm that the gimbap was refrigerated within 2 hours of preparation and kept cold. If not, discard it rather than frying it.

Cut the roll into roughly eight 1.5–2 cm slices, or use the pre-sliced pieces.

Beat one egg in a clean bowl until combined. Skip extra salt because gimbap is already seasoned.

Warm a frying pan over medium-low heat and add 15 mL oil. Avoid excessive heat that burns the egg before the filling warms.

Briefly coat both faces of each slice with egg and place in the pan. Flip once the coating starts to set.

Brown both sides evenly but do not rely on the egg color alone. Reheat the center thoroughly; with a thermometer verify 74°C (165°F) at the core. Reduce heat and cook longer if necessary.

Serve promptly. Do not leave egg-coated slices at room temperature, and wash utensils that touched raw egg.