Wash and prepare the vegetables.

Cut the zucchini into long strips matching the size of the seaweed.

Slice the onion into long strips.

Boil or microwave the chicken breast and shred it finely.

Sauté the onion with 1 tbsp soy sauce and 1 tbsp oligosaccharide.

Simmer the zucchini in the leftover sauce from the onion.

Beat 3 eggs with 5 tbsp water and scramble them in a lightly oiled pan.

Cut the seaweed sheets in half and prepare them for rolling.

Layer the shredded chicken breast on the seaweed as a base.

Add the scrambled eggs on top of the chicken.

Place the zucchini and sautéed onion on top of the eggs.

Roll the gimbap tightly and seal the edges.