Slice 150g cabbage thinly and soak in water mixed with 1 tbsp vinegar for 10 minutes to remove pesticide residue. Rinse thoroughly and drain.

Mix the cabbage with 3 eggs, a pinch of salt, and pepper to season.

Heat a rectangular pan with adequate cooking oil and cook the cabbage egg mixture in two batches over medium heat until golden on both sides.

Julienne the carrot and sprinkle 0.5 tbsp salt over it. Let it sit for 20 minutes, then squeeze out the excess water.

Mix the drained carrot with 1 tbsp whole-grain mustard, 2 tbsp olive oil, and 1 tbsp lemon juice. Optionally, add a small amount of honey for sweetness.

Place a sheet of seaweed on a flat surface, layer the cabbage pancake and carrot rape, and roll tightly.

Slice the gimbap into even pieces and serve.