Begin by finely chopping the carrots and scallions, aiming for uniform pieces to ensure even texture in your Korean rolled omelette. Set them aside in separate bowls for easy access.

In a medium bowl, crack and lightly beat the large eggs until combined. Season with salt and black pepper to taste. Gently fold in the chopped carrots and scallions.

Preheat a non-stick skillet over medium heat, then add a drizzle of neutral cooking oil. Swirl the oil to cover the pan surface evenly, allowing it to heat up for about one minute.

Lower the heat to low and pour half of the egg mixture into the heated pan, ensuring an even spread. Let it cook gently for 2-3 minutes until the edges start to set.

Once the first layer is cooked, start rolling the omelette from one end to the other, creating a tight roll about 1.5 inches wide.

Carefully push the rolled portion to one side of the skillet and pour in the remaining egg mixture. Let this layer cook for another 2-3 minutes until it begins to firm up.

As the second layer starts to set, continue rolling until the entire mixture is incorporated. Lift gently as you roll.

Once fully rolled, flip the omelette carefully to cook the ends for about 30-45 seconds each.

Remove the finished Korean rolled omelette from the heat and let it cool slightly on a cutting board. Once cool, slice it into bite-sized rolls.