Separate the eggs and set the egg whites aside for later.
Stack the slices of salami on top of one another and press the flower-shaped cookie cutter into the center of the stack to cut out the salami flowers. Chop the leftover pieces of salami into small pieces.
Whisk the egg yolks, then stir in the chopped bell pepper, chopped salami, grated cheddar cheese, salt & pepper. Grease the inside of the resealable plastic bag and pour the egg yolk mixture inside. Heat a pot filled with water to 185°F, place the plastic bag in the water, and let the egg yolk mixture cook for about 90 minutes. Once it has cooked and cooled slightly, remove the egg yolk mixture from the resealable plastic bag and let it cool for an additional 20 minutes.
Heat a non-stick frying pan on the stove and keep it at low heat. Pour some of the egg whites onto the frying pan and let them solidify, then place the cooked egg yolk log on top. Carefully roll the cooked egg whites around the egg yolk log, creating new space on the pan.
Pour more of the egg whites into the pan and let them solidify slightly. Place a slice of cooked ham on top of the egg whites and roll everything up again. Repeat this process with a second slice of cooked ham.
Once the second slice of ham is rolled up, place the salami flowers and the parsley in the pan, then pour the remainder of the egg whites over them. Let the egg whites solidify and carefully roll everything up. Squirt a small dot of mustard in the center of each salami flower, cut the end pieces off of the Korean omelet roll, and it's ready to serve!
