Wash maesaengi in cold water and chop finely. Dice the carrot into small pieces.

Prepare two bowls. Crack 2 eggs into one bowl and 3 eggs into the other. Mix maesaengi, 0.5 tbsp cooking wine, 0.1 tsp salt, and 0.5 tbsp mayonnaise into the bowl with 2 eggs. Mix 0.5 tbsp cooking wine, 0.2 tsp salt, 0.5 tbsp mayonnaise, and diced carrot into the bowl with 3 eggs.

Heat a pan with vegetable oil and pour the maesaengi egg mixture.

When the surface is half-cooked, roll the egg from one end using a spatula.

Add more egg mixture to the pan and repeat the rolling process.

Press the rolled egg gently with a spatula to shape it. Let it cool slightly, then slice into bite-sized pieces.