
Ingredients:
9 eggs
1/4 head well-fermented napa cabbage kimchi
3 sheets fish cake
3 sheets gimbap seaweed (gim)
2 cups cooked rice
A pinch of salt
Cooking oil as needed
A dash of sesame oil
Egg seasoning ingredients:
1/2 tablespoon sugar
1 teaspoon salt
1 tablespoon cooking wine
1 cup water
Rice seasoning ingredients:
1/2 tablespoon salt
1 tablespoon sesame oil
A pinch of sesame seeds
Fish cake seasoning ingredients
1/2 tablespoon soy sauce
1/2 tablespoon cooking wine
1/2 tablespoon oligosaccharide syrup
1 teaspoon sugar
A pinch of black pepper
Instructions:

Rinse the kimchi thoroughly under running water and squeeze out excess moisture. Cut the kimchi lengthwise into four strips.

Slice the fish cake into thin strips. Heat a lightly oiled pan, saute the fish cake for about 2 minutes, then add the fish cake seasoning ingredients and stir-fry for an additional 2 minutes.

In a bowl, mix the eggs with the egg seasoning ingredients. Pour a thin layer of the egg mixture into a lightly oiled pan and cook until set. Allow it to cool, then cut the egg into thin strips.

In a separate bowl, mix the cooked rice with the rice seasoning ingredients until evenly combined.

Place a sheet of seaweed on a bamboo mat, spread an even layer of rice over the seaweed and layer with kimchi, fish cake and egg strips. Roll the gimbap tightly with the bamboo mat.

Slice the gimbap into bite-sized pieces and enjoy!
[Source: W table]
(Dalgyal jidan gimbap, egg sheet gimbap, rolled rice with egg crepe, Korean-style egg wrap gimbap, gimbap with egg jidan)