Add the sesame oil and minced garlic to a skillet and turn on the heat.
Once the garlic is fragrant, add the daikon radish and carrot. Sauté to evaporate the liquid.
Once the daikon radish is tender, add the beef stock and sauté it. Sprinkle on the pepper and roasted sesame seeds for a finishing touch and spread onto a serving plate to cool.
Beat the eggs and salt together and make a few paper-thin omelets. Cut the omelets into narrow strips.
Pass the rice paper wrappers through a bowl of water and spread them onto a cutting board or a large plate. Place the daikon mixture in a long thin row on the rice paper 1/3 of the way from the end closest to you.
Place the lightly drained kimchi on top of the daikon mixture.
Wrap the ingredients once with the rice paper wrapper from the closest edge to you, then spread the thinly sliced egg omelet. It's easier to wrap the eggs this way and also it looks beautiful in see though wrapper.
Instead of wrapping it like fresh spring rolls to seal the both edges, just roll up like memil jeonbyeong.
Cut into bite-sized or about 4-5 equal pieces. They are delicious as they are, so serve them with your favorite dipping sauce.
[Recipe for reference] "Boiled Egg Spring Rolls" (Recipe ID: 2603982)
[Recipe for reference] "Our Family Recipe For Fresh Spring Rolls and Dipping Sauce" (Recipe ID: 2340912)
[Recipe for reference] "Fresh Spring Rolls with Cheese & Cucumber Chikuwa" (Recipe ID: 2608532).
Story Behind this Recipe
Memil jeonbyeong is a chewy buckwheat crepe with namul, kimchi, Korean BBQ meat, cellophane noodles and other fillings, but I made an easy version by wrapping with rice paper wrappers.
It's quicker to rehydrate the rice paper wrappers in hot water, but if they get too soft, they are hard to handle. So I think it's better to rehydrate in cold water until you get the hang of it. If the rice paper wrappers are too hard to roll, wait a little until the moisture from the ingredients soften the wrapper. It will soon be soft enough to handle.