Julienne the cucumber, bell pepper, and carrot.

Beat the eggs with a pinch of salt. Lightly oil a pan and cook the eggs into a thin omelet.

Place a sheet of gim on a flat surface. Dip a sheet of rice paper in water and place it on top of the gim. Then, layer with perilla leaves and lettuce.

Add the prepared vegetables, crab meat, cooked egg omelet, and Cheongyang peppers on top.

Tightly roll everything together.

Slice the gimbap into bite-sized pieces and serve with Sriracha sauce for dipping.