Thinly slice 1/8 cabbage and rinse it clean, removing excess water.

Beat 3 eggs until smooth.

Thinly slice 1/4 carrot.

Heat 2 tbsp cooking oil in a pan and stir-fry the sliced carrot with 2 pinches of salt over medium heat.

Remove the carrots and layer the cabbage in the pan. Pour the beaten eggs over the cabbage and cook on medium-low heat.

Flip the egg mixture carefully to cook both sides evenly.

Prepare spicy tuna and other ingredients for assembly.

Place 2 sheets of gimbap seaweed lengthwise and layer the cooked egg mixture, stir-fried carrots, and spicy tuna in the center.

Roll the gimbap tightly, ensuring the seaweed sticks together with the warmth.

Slice the gimbap into bite-sized pieces.