Make omelet strips

1. In a bowl, beat egg with a pinch of salt.
2. Heat up 1/4 tsp olive oil in a non-stick skillet over medium-low heat. Add beaten eggs to skillet and let it cook into a thin, flat omelet. When it's almost completely set, flip and cook the other side for 30-40 seconds.
3. Remove omelet from heat. Let cool slightly then cut into thin strips. Set aside.

Prepare other ingredients

1. Mince garlic and set aside.
2. Slice fishcake into thin strips. Heat up a nonstick skillet over medium-low heat and sauté fishcake for 1 minute. Set aside.
3. Cut carrot into matchsticks. Mix with 1/4 tsp salt, then sauté on a nonstick skillet over medium heat for 1 minute. Set aside.
4. Wash and drain spinach, and cut the roots off. Blanch for 30 seconds in boiling water, then immediately drain and cool in an ice bath. Squeeze out excess water from spinach using your hands, then mix with minced garlic, 1 tsp sesame oil and 1/4 tsp salt until combined. Set aside.
5. In a large bowl, add 1 tsp sesame oil and 1/4 tsp salt to the rice and mix until combined. Cover and set aside.

Assemble gimbap

1. Place one sheet of seaweed on a bamboo sushi mat.
2. Spread a thin layer of rice on the seaweed sheet, leaving a 1 inch gap on the top.
3. Neatly arrange spinach, carrot, pickled radish, burdock, egg and fishcake on top.
4. Roll the bamboo mat up, curling the seaweed and rice around the fillings, then roll all the way up. Gently squeeze the roll as you’re rolling so it holds its shape. Set roll aside and repeat with the remaining ingredients.
5. When you finish assembling the rolls, brush them with a little bit of sesame oil, then cut into bite sized pieces. Enjoy!