STEP 1/7
On weekends, I don't want to make side dishes, so I often make gimbap. When I eat it, there's always a little left. My poor gimbap hardened in the refrigerator...
STEP 2/7
Mix the eggs well and dip the gimbap in~~~ It's okay not to season the eggs separately because the gimbap itself has seasoning.
STEP 3/7
Heat the eggs on a lightly greased pan. You should keep the heat on low heat. There's nothing else to cook, but the egg water has to be cooked and the rice has to be heated, so it burns quickly if you cook it over high heat.
STEP 4/7
Turn it over and heat up the back
STEP 5/7
It's gimbap in yellow egg clothes. If you put a lot of oil, it's greasy, so it's better to put a little.
STEP 6/7
If it's 10 pieces, it's a row of gimbap, but there's more than one row left. It would have been ridiculous if I just threw it away.
STEP 7/7
It would be perfect if you eat it with Chonggak kimchi with freshly ground red pepper powder last week