Prep the cucumber. Cut the cucumber into long sticks, about ½ inch thick. Cut the center seedy part off of the cucumber stick. Sprinkle with salt to slightly pickle for about 10 minutes. Set aside.

Crack and beat the eggs in a bowl with a whisk or fork. Stir in a pinch of salt and add the chopped scallions. Heat a non-stick pan over medium-low heat. Drizzle a few drops of oil and spread across the pan. Pour about half of the egg batter into the pan and swirl to cover the pan. When the bottom of the eggs are set but the top is slightly runny, roll the egg about ⅓ of the way. Move the cooked egg to the rolled side, making room on the round end. Slide the cooked egg to one side. Pour in the remaining egg batter on the round side. When cooked, roll the remaining egg to make an omelette.

Set omelette aside on a cutting board and let cool for 2 minutes. Cut the omelette in half lengthwise .

Rinse the mugeunji under running water and squeeze out the excess liquid. Mix with the perilla oil and allulose.

Set aside the danmuji.

Prepare the rice. It’s easier to handle when still warm. Mix in the rice vinegar, sesame oil and pinch of salt.

Assemble the kimbap. Place a seaweed sheet, shiny side down and longer side horizontal on a bamboo mat (or a cutting board if you don’t have a bamboo mat). Spread half the rice on the seaweed. Leave about 1 ½ - 2 inches of the top uncovered.

Lift the bottom bamboo edge with both hands, and roll the mat over the filling tightly - away from you and tuck in the filling with your fingers. Press it firmly as you roll the kimbap.

*Sometimes to help seal the top, I place small bits of the rice at the top to help seal when rolled. Or you can dip your hand in water and spread it across the top empty part of the seaweed to seal it.

Roll it into a long circle.

Lightly brush the roll with sesame oil for shine and flavor .

Cut into ½ inch slices. Repeat again for 1 more roll.