Beat in 4 eggs and mix well without removing the string. When you make a thick rolled omelet, add milk and cooking wine, and it breaks down easily because it gets more water, so it acts as an "adhesive." Season the egg mixture with a pinch of sugar, tsuyu, milk, cooking wine, and salt. Stir until the sugar is completely dissolved.

Spread olive oil evenly over low heat wok and coat evenly with kitchen towel. If you have a special pan, it's easy to make by pouring egg water and turning it upside down. If not, I've tried all the flat pans or round cast iron pans, but the wok was good to use.

I'm going to use the egg mixture three times. If the last digit changes color, it's the order to flip it over. Even if you cook it on low heat, the egg can burn if you leave it for a long time, so timing is important.

Roll it carefully with a flipper to shape it, and pour it for the second time. Similarly, it's "low heat cooking".

Even if the egg roll doesn't look pretty in the middle, you can finish it pretty if you do well at the end. Third, make it into a shape.

Use the remaining heat in the frying pan to finish evenly. It's warm, so it's shaped.

Hold the rolled omelet tightly with a rubber band and wrap it round and let it cool for a while. The remaining heat helps the egg cook.

Add a pinch of sesame oil and salt to 1 serving of rice and mix it well with the rice grains without pressing it. You can use one instant rice.

Fill the rough side of gimbap seaweed with sesame oil and salted rice until 2/3 thin. Place egg rolls on top and roll over, pressing hard. The tip is to put water on the end of the seaweed so that it doesn't open up!

Cut it carefully so that the steam doesn't burst, and then plate it in a pretty bowl, and it's done. It's a simple recipe that you can complete by making an egg roll and rolling it.