Beat the eggs with a pinch of salt and cook them in a pan as thin sheets.

Cool the egg sheets, roll them up, and slice into thin strips.

Julienne the cucumber and carrot into thin strips.

Heat olive oil in a pan, add the carrot strips, and season with a pinch of salt. Sauté until tender.

Place the seaweed sheet on a bamboo mat, spread the egg strips over 4/5 of the sheet, and layer string cheese, cucumber, and carrot in the center.

Roll the gimbap tightly, seal the edge with water, and let it rest seam-side down for 5 minutes.