In a liquid measuring cup or bowl, whisk together the eggs and salt.
Heat a 12-inch non-stick pan or well-seasoned cast iron or carbon steel pan on medium heat. When the pan is hot, swirl in the oil.
Pour in half the eggs and rotate the pan until a thin layer forms.
When the bottom is set and the top is still moist, add one sheet of roasted seaweed.
Start rolling up one edge of the egg, flipping over about 2 inches and continue folding it over until you reach the end. Push the rolled egg to the edge of the skillet.
Pour the rest of the whisked egg into the pan. Tip the skillet to form a thin egg layer that completely covers the bottom.
When the bottom is set and the top is still moist, lay the second piece of roasted seaweed on the egg.
Roll up the egg omelet again, starting on the end with the cooked egg omelet until you reach the end of the pan.
Transfer the egg to a cutting board and slice it up. Serve with kimchi and enjoy!