To hot cooked short grain rice, add sesame oil and salt and mix with a rice paddle. Cover and keep warm.

In a large measuring cup with a lip or a large bowl, beat eggs and add finely chopped ham, carrots, garlic chives and salt. Mix well.

Then in a large nonstick pan set over medium-low heat, lightly grease it with vegetable oil using a clean paper towel. Pour a very thin layer of the egg mixture and quickly spread it into an egg pancake by rotating the pan and using your chopsticks to spread the chopped ingredients evenly. The egg pancake should reach the edge of the pan.

Pan fry until the omelette is mostly cooked and the edges lift away from the pan. Gradually roll it 75% of the way and gently flatten the egg roll with two spatulas so the layers can stick together.

Push the egg roll to the midway point of the pan, then fill the pan again with another thin layer of the egg mixture to the round side of the egg pancake. Cook this layer until the edges lift away from the pan.

Then roll the egg roll all the way through so the flap sticks to the rest of the roll.

Transfer to the rolled omelette to a bamboo mat or plastic wrap. Roll it tight to mold it into a circular log. Set aside as you work on making the remaining two egg rolls.

On a bamboo mat or sushi mat (or plastic wrap set on a cutting board), place your a sheet of nori horizontally rough side up, shiny side down. Evenly spread 1 cup of seasoned rice leaving a ½ inch border at the ends.

Place the rolled omelette in the center of the rice. Begin firmly rolling it away from you until you reach the end ensuring the seaweed border sticks to the rest of the kimbap.

Brush sesame oil onto the gim of the kimbap and onto the blade of a sharp knife.

Slice each kimbap into 8 pieces that are ¾-inch wide. Repeat process for remaining rolls. Enjoy warm or at room temperature.