Rinse rice under cold water until water runs clear, then cook in a rice cooker. Stir in sesame oil and salt after cooking.

Slice carrot, Swiss chard stalks, and cucumber, and fry the eggs to prepare fillings.

Sauté carrot strips in olive oil over medium heat until soft but still crunchy. Set aside to cool.

Sauté the spinach until wilted and moisture evaporates. Remove from heat and let cool.

On a seaweed sheet, spread rice, leaving an edge free, and arrange fillings across the rice.

Roll the gimbap tightly using the bamboo mat, sealing the end with water if necessary.

Slice the roll into 8-10 pieces with a sharp, wet knife for clean cuts.

Serve with sesame seeds sprinkled on top and your favorite dipping sauce.