Rainbow Veggie Korean Rolled Omelette

Crack the eggs into a bowl and beat well with the milk, salt, and white pepper until the mixture is smooth and uniform with no streaks of white remaining.

Stir the diced carrot, green onions, red bell pepper, and shredded mozzarella into the egg mixture.

Heat a rectangular non-stick pan (or a regular 10-inch skillet) over medium-low heat. Add the vegetable oil and spread it evenly across the surface with a paper towel.

Pour about one-third of the egg mixture into the pan, tilting to coat the bottom in a thin, even layer. Cook for 1 to 2 minutes until the bottom is set but the top is still slightly wet.

Starting from one end, carefully roll the egg layer tightly toward the other side using a spatula or chopsticks. Push the rolled portion to one end of the pan.

Pour another third of the egg mixture into the empty space, lifting the existing roll slightly so the new egg flows underneath to connect. Cook until set, then roll the existing roll back over the new layer.

Repeat with the remaining egg mixture, rolling once more to create a thick, multi-layered log.

Remove the roll from the pan and let it rest on a cutting board for 2 minutes. Drizzle with sesame oil.

Slice the roll into 3/4-inch thick rounds with a sharp knife. Arrange on a plate, sprinkle with sesame seeds, and serve with ketchup or soy sauce for dipping.