Spicy kimchi rice rolled with perilla leaves and egg strips for a savory kick.
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Heat vegetable oil in a large skillet over medium heat and sauté the chopped kimchi for 3 minutes until softened.
Add the rice, kimchi juice, and gochujang to the skillet, stirring constantly to break up clumps and coat every grain evenly.
Drizzle with sesame oil, stir one last time, then remove the rice from heat and let it cool slightly.
Whisk the eggs with a pinch of salt and fry them into a thin omelet in a separate non-stick pan; once cooled, slice into long, thin strips.
Place one sheet of gim on a bamboo rolling mat and spread a thin, even layer of the kimchi rice over the bottom two-thirds of the sheet.
Lay two perilla leaves flat across the center of the rice, then place several egg strips on top of the leaves.
Using the bamboo mat, roll the seaweed tightly from the bottom up, applying gentle pressure to ensure the roll stays together.
Brush the outside of the roll with a tiny bit of sesame oil and slice into bite-sized rounds using a very sharp, slightly damp knife.
