Slice the chives into small pieces.

Remove the chalaza from the eggs and mix them with the chopped chives, salt, and sugar.

Heat a frying pan with cooking oil, then lightly wipe off excess oil with a paper towel.

Pour the egg mixture into the pan and cook until partially set.

Place the injeolmi and cheese on the partially cooked egg and start rolling.

Lift the rolled egg and pour more egg mixture underneath, then continue rolling. Repeat until all egg mixture is used.

Cook the egg roll until golden brown on all sides.