Cook rice using a rice cooker. When the rice is cooked, transfer to a big mixing bowl and season with sesame oil and salt. Rice must be completely cool before wrapping.
Prepare the eggs by beating the eggs in a small mixing bowl.
In a heated sqaure pan, add 1 tsp of oil and spread the egg mixture evenly to coat the entire pan.
Once egg is cooked, remove from pan and cut into strips for use.
Put a sheet of seaweed, shiny side facing downwards on a sushi bamboo mat. Spread the rice to about 3/4 length long on the seaweed sheet.
Assembly the myulchi bokkeum, egg strips, carrots, cucmber and season vegetables in the centre of the rice.
Carefully roll the seaweed and ensure the rice is not exposed. Apply pressure to secure the fillings inside the roll.
Cut Gimbap into 1/2 inch size for serving.