Crack eggs in a 4-cup measuring cup and season with salt, pepper, and mirin (seasoned rice wine). Mirin is optional; you can skip it. Combine all chopped ingredients and eggs and mix well with chopsticks or a whisk.

Heat a large non-stick skillet over medium heat. Add 1 tsp cooking oil and use a paper towel to spread it evenly on the skillet. Pour approximately 1/3 cup of the egg mixture into the skillet and swirl it to create an even layer. Once the egg is cooked halfway and has settled, begin rolling it by lifting one end with a spatula or chopstick and tucking it over, then roll it downwards using either utensil or both for ease. Push the rolled egg to one side of the skillet and repeat this twice with the remaining egg mixture. Ensure each new layer of uncooked egg connects to the previously cooked egg. Adjust the heat from medium to low as necessary. Aim for 2 to 3 layers of egg in each roll; with the amount of egg mixture provided, you can create four rolled eggs (although I made three in the video, I recommend making four for optimal results). Once all the egg rolls are in the skillet, turn off the heat and let them rest. The residual heat from the pan will finish cooking the egg rolls for an additional 1 to 2 minutes.

Now, transfer the first egg roll to a bamboo roller (bamboo mat) and roll tightly (but gently, not breaking the egg roll) into a round shape while it’s hot. Let it cool, and then repeat with the remaining egg mixture.

Combine rice, salt, pepper, sesame seeds, and sesame oil in a mixing bowl. Mix everything with a spatula, using a cutting action. Cover with a damp towel so it won’t dry out while we roll the kimbap.

Place a bamboo roller (wipe off grease from egg completely using a paper towel before use) on a working surface and place 1 sheet of gim/nori shiny side down, rough side up. Spread the seasoned rice evenly on the seaweed sheet, leaving about 1 to 1.5 inches of space far from you. To prevent the rice from sticking to your fingers, lightly dip your fingertips in water as you spread the rice.

Position the egg roll in the center of the seaweed sheet. Apply gentle pressure and roll the edge closest to you over the egg roll, continuing to roll until fully enclosed. Then, use the kimbap roller to wrap it tightly, applying light pressure to secure it. Unroll the roller and place the kimbap seam-side down on a plate. Repeat this process with the remaining ingredients.

When you are ready to slice, coat the kimbap and your knife with a generous amount of sesame oil. This will prevent rice from sticking to your knife. Slice kimbap into 1/2 to 3/4-inch.